Harvey Morris - Baked Chicagos Simply Decadent Brownies Cookbook

TABLE OF CONTENTS

TITLE PAGE

SIMPLY DECADENT BROWNIES COOKBOOK

Harvey Morris

COPYRIGHT

Copyright 2012 Baked Chicago

All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any other information storage and retrieval system, without the written permission of the publisher.

Edited by Pamela Smith. Cover design and artwork by Kat Riley.

ISBN-13: 978-0615727424

DEDICATION

For my Dad, sister Jean, and Buddy & Rhoda, my silly pugs:

Some of my favorite family memories were created in the kitchen and always included you.

~ Harvey

INTRODUCTION

Bake Like You Mean It.

Though Im not a professional baker, I am absolutely a passionate one. That passion has led to some extraordinary recipes, a few deliciously simple techniques, and a lifetime of baking experiences that are as satisfying as the finished products. Im excited to share some of them with you in my first cookbook!

Aside from my first high school job cooking in a restaurant, I bake in my home kitchen for the benefit of family (including my four pugs) and friends. And since 2007, Ive enjoyed sharing recipes through my blog Baked Chicago.

What got me started on this baking path? It may be destiny: my mothers maiden name is Baker. And like a lot of kids, I remember helping mom in the kitchen. One of my earliest baking memories is brownies from scratch, using the cooking bible of its day the Better Homes & Garden Cookbook with the iconic red-and-white plaid binding. I quickly learned to experiment by throwing in my own variations like chocolate and butterscotch chips, toffee, and peanut M&Ms all in the same dish. These early baked masterpieces got a warm reception at school parties. Fellow high school students dubbed my rich and unusually dense brownies ton cake. Over the course of high school, I made a ton of ton cake.

I still love tinkering with recipes and the challenge of breaking them down to the simplest terms, changing up ingredients and textures to create unique, truly flavorful treats. Here are a few truths Ive discovered along the way that make my baking simple and successful:

• Focus on fewer, high-quality ingredients in your recipes.
• Baking from scratch is almost always easier (and cheaper) than from a box.
• A recipe should be easy to follow and execute. [Theres nothing I hate more than a kitchen sink full of dirty pots, pans and utensils.]

Brownies are among the most decadent of baked deliciousness, yet deceptively easy to make and a great canvas for culinary expression. In this cookbook, youll find 33 of my best brownie and brownie-inspired recipes. All are easy to follow with instructions fitting on a single page. I hope they inspire you to express your simply decadent baking creativity.

Baking success in the kitchen doesnt have to be hard work. Simply, bake like you mean it .

~ Harvey Morris

PEANUT BUTTER WHIRLED BROWNIES

• 8 T plus 4 T butter, divided
• 2 oz milk chocolate, chopped
• 4 oz semisweet chocolate, chopped
• 2/3 c all-purpose flour
• 1/2 t baking powder
• 3/4 c crunchy peanut butter
• 1/4 t plus 1/4 t salt, divided
• 3 eggs
• 2 t plus 1/2 t vanilla, divided
• 3/4 c granulated sugar
• 1/2 c confectioners sugar

Preheat oven to 325 F. Lightly grease bottom of an 88-inch baking pan with butter or shortening.

In medium heatproof bowl set over pan of simmering water, stir 8 tablespoons butter plus chocolates until melted and smooth. Remove from heat and let cool slightly. In separate medium bowl, whisk together flour, baking powder and 1/4 teaspoon salt.

Take chocolate mixture and whisk in granulated sugar. Then add eggs and whisk until mixture is smooth. Stir in 2 teaspoons vanilla. Whisk in flour mixture, just until combined. Set aside.

For the peanut butter filling, stir together 4 tablespoons butter, confectioners sugar, peanut butter, 1/4 teaspoon salt and 1/2 teaspoon vanilla in a medium bowl until smooth.

Spread 1/3 of batter in prepared baking pan. Drop dollops of peanut butter filling (1 tablespoon each) on top of batter, spaced 1 inch apart. Drizzle remaining batter on top and gently spread to fill entire pan. Drop dollops of remaining peanut butter filling on top. With a butter knife, gently swirl peanut butter filling by running knife lengthwise and crosswise through batter.

Bake for 45 minutes, or until toothpick inserted in middle comes out with a few dry crumbs. Let brownies cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies.

DECONSTRUCTED SMORES BROWNIES

• 1/2 c butter
• 2 oz milk chocolate, chopped
• 1 c granulated sugar
• 9 graham cracker squares, broken into bite-sized chunks
• 2 eggs
• 1 t vanilla
• 3/4 c all-purpose flour
• 1 c miniature marshmallows

Preheat oven to 350 F. Lightly grease bottom of a 99-inch baking pan with butter or shortening.

In medium saucepan, melt the butter and chocolate over very low heat, stirring constantly. Remove from heat and stir in sugar, eggs and vanilla. Mix in flour, just until combined.

Spread half of the batter in the prepared baking pan. Sprinkle the broken graham crackers over the batter. Top the graham cracker layer with marshmallows. Spread the remaining batter on top of the marshmallows and graham crackers, cover them completely.

Bake for 25 minutes, or until set. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies.

For a decadent twist, substitute dark chocolate for the milk chocolate.

DARK CHOCOLATE & RASPBERRY LIQUEUR BROWNIES

• 1/2 c butter
• 2 eggs
• 3/4 c all-purpose flour
• 1/2 t baking powder
• 1/2 t salt
• 1/2 c unsweetened cocoa powder
• 3/4 c granulated sugar
• 1/2 c dark brown sugar
• 1/2 c dark chocolate chunks
• 50 ml raspberry liqueur
• confectioners sugar for dusting

Preheat oven to 350 F. Lightly grease bottom of an 88-inch or 99-inch square baking pan with butter or shortening.

Melt butter in microwave-safe bowl. Add liqueur and eggs to the melted butter. Stir in all dry ingredients and mix just until blended. Spread batter in the prepared baking pan.

Bake for 30 to 35 minutes (8-inch pan) or 25-30 minutes (9-inch pan), or until the brownies are dry around edges. A toothpick inserted in the center should come out almost clean. Cool completely, about 1 hour.

Lightly dust brownies with confectioners sugar and cut into 4 rows by 4 rows to make 16 brownies.