If you have been following my articles and blogs, you know that I am a believer in the magic of serendipity. Accidental discoveries are the greatest, aren't they? I think so, especially when they involve chocolate.
Last weekend, my daughter asked me to make her some brownies. I'll be honest, I had to stifle a groan. You see, I am not a big believer in boxed desserts. I make almost everything from scratch because I think it tastes better. As I looked into her wide-blue eyes, I mentally rolled up my sleeves and forgot about the extra work her request entailed.
I decided to try a new recipe though. Actually, to be precise, I decided to tweak an old recipe. I got out my copy of Martha Stewart Living Cookbook and turned to page 541 - Double Chocolate Brownies. After making certain I had all of the necessary ingredients, I got to work making the brownies. Palms sweaty and pulse racing, I decided to mess with Martha. I made several daring adjustments to the recipe.
I slid the concoction in the oven and waited with baited breath, praying I hadn't butchered the Berkin-toting Babe's Brownie recipe.
What came out was ... well ... delicious. Light, soft, slightly chocolatey brownies with a subtle sugary, salty crunch in every bite.
I thumbed my nose at dear old Martha in one other way: I topped the brownies with chocolate buttercream frosting.
So, without further ado, here's the recipe:
LEAH'S French Sea Salt Dark Triple Chocolate Brownies
6 tablespoons margarine
6 ounces good quality semisweet chocolate, chopped
2 ounces good quality dark chocolate, chopped (70% and above)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 teaspoon French Sea Salt (I prefer coarse Sel Gris de Guérande)
1/2 cup white sugar
1/2 cup sugar in the raw
2 large eggs
2 teaspoons vanilla paste
1. Preheat the oven to 350 degrees. Spray an 8-inch square baking pan.
2. Put the butter, chocolate and cocoa in a heat-proof medium bowl and set over a pan of simmering water; stir until the butter and chocolate are almost melted. Martha actually instructs you to completely melt the mixture, but you want some chunks of chocolae to remain.
3. Whisk together the flour, baking powder, and salt in a separate bowl; set aside.
4. Put the sugar, eggs, and vanilla paste in a the bowl of an electric mixer fitted with the whisk attachment, and beat on medium. Now Martha tells you to beat it until the mixture is smooth and pale. I disagree. You want to beat it just long enough for the items to be incoporated. Add the chocolate mixture and beat. Add the flour mixture, beat until all is incorporated.
5. Bake for 30-35 minutes.
I topped these with a simple chocolate buttercream recipe:
1 stick margarine or butter
6 ounces dark and semi-sweet chocolates melted completely
2 teaspoons of vanilla paste
1/4 cup cocoa
About 2 cups powdered sugar
I fly by the seat of my pants with frosting and just add what I think looks right.
Let me know if you make them. I would love to hear your feedback (Positive only, please).