Friday, November 26, 2010

Sur la table's brownies

I've been eyeing the sur la table's baking book, titled the art and soul of baking, for a while and it's finally here. Many thanks to Vicky for shipping it all the way from US to Indonesia :) So far I've been enjoying the book very much and I find it very interesting because the book is not simply a collection of recipes but there's a lot of facts and tips about baking. I think this is a wonderful addition to my collection and it's super helpful for beginners like me.

After browsing the recipes, I decided to try a timeless recipe - brownies. This recipe produces the classic fudgy brownies and it's really simple to make. I have to admit, though this is not my favorite brownies recipe, it is a pretty good one :)

4oz unsalted butter
4oz bittersweet chocolate
2oz unsweetened chocolate
7oz granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
2 1/2 oz all purpose flour
a pinch of salt
4oz chocolate chips (optional)
2oz chopped nuts (optional)

Preheat the oven to 350F and line an 8" square pan with parchment paper extending to the sides.

Bring water to a simmer. Place the butter and chocolates in a heatproof bowl and set it over the simmering water until the mixture is melted and smooth. Remove the mixture from the heat and whisk in the sugar. Then whisk in the eggs, one at a time. Add in the vanilla extract and then the flour and salt. Stir until the mixture turns from dull and broken looking to smooth and shiny. Whisk in the chocolate chips and nuts, if using.

Scrape the batter into the prepared pan and bake for 35 to 40 minutes (or until a skewer inserted into the brownies comes out with a few moist crumbs). Transfer to a rack and cool completely.

I cut my brownies into 16 squares and shared it with my friends and family :)


  1. Where did you find the unsweetened chocolate? I'm in Jakarta but haven't find them. Thanks!

  2. Hi Maureen,

    When I made this I was in Houston, TX. I haven't been able to obtain unsweetened chocolate as well in Jakarta, so I simply used dark chocolate instead and reduce the sugar a little to compensate.

    Hope this helps!