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But Wait! What About Brownies? Part IV
March 26, 2016 - 11am-4pm
For the Brownie Finale, we have chosen an
unusual recipe from the lovely book
Baking From My Home to Yours by Dorie Greenspan. We have baked from this book happily since its publication in 2006, as have many of our clients. If you are either a beginning baker or even more advanced, you can successfully achieve her muffins, cookies, cakes, and yes, brownies too, with ease and excellent results.
Rick Katz, the Boston based pastry chef who developed this unusual recipe, not only tested all the recipes for the PBS series, Baking with Julia, but made these brownies for the crew on many occasions. Half the eggs and sugar are mixed into the chocolate batter, the other half are whipped to an airy consistency before being folded in.
His recipe calls for a nine inch square pan, which we carry from Fat Daddio. Their bakeware gives superlative results. They have a hard anodized surface (without the dreaded non-stick coating) which will give you a non-sweaty crust.
Pick up this size today with a 20% discount along with Hecker's Flour. NB: we first found out about Hecker's All Purpose Flour from Ina Garten many years ago. It hydrates beautifully and we have had excellent results with their unbleached non GMO white flour.
Our choice in unsweetened chocolate are the
If you need to replenish your supply of Nielsen Massey Vanillas, pick up the 4oz size in either the pure Madagascar, Mexican, Tahitian or Madagascar paste at the same discount
We think using
Light Muscovado
and Caster Sugar instead of just white grocery store sugar is probably our tip to
make your calorie intake with brownies truly
worthwhile.
Larissa has made recipe sheets for this brownie, so if you can't stop by today, we can include it in your order. Give us a call at 1 800 521 1176 to place your order.
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