Tuesdays with Dorie BWJ: Mocha Brownie Cake (or Baileys Brownie Cake!)

March 18, 2014 at 12:01 am | Posted in cakes & tortes, groups, layer cakes, sweet things, tuesdays with dorie | 32 Comments
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brownie cake

For Saint Patrick’s Day, I turned the Mocha Brownie Cake from Marcel Desaulniers into a Baileys Brownie Cake.  Oh yeah!  It was as easy as just replacing the coffee in the ganache with Baileys…plus a swig more to taste.  I’m lucky I’m a fast baker, because I pushed the clock on this one.  All those resting and chilling times didn’t really register when I read through the recipe.  Thanks to my BFF, the freezer, I managed to get a photo while it was still light(ish) out.

I made a half recipe in six-inch form.  It only took about 35 minutes to bake (I watched it closely, cuz no one likes a dry brownie).  The cake is a cake-brownie hybrid.  It starts out with whipped eggs– sort of like those Best-Ever Brownies we made awhile back– and also has baking powder for lift.  I was kind of nervous to cut the cake into three layers, but it rose nicely in the oven and after it was chilled and firm, it was really no problem to slice…it helped that it was a small cake, I’m sure.

The filling and glaze is a dark chocolate ganache flavored with coffee (or Baileys for me, thanks).  Delicious!  I just realized after reading another blogger’s post that I completely forgot to add the extra sugar in the ganache. Oh well– it doesn’t need it, especially if you like your chocolate on the dark, bitter side (or you use sweet Baileys to make it). Even thought the recipe said to make sure the ganache was still pourable when filling the layers, mine was definitely spreadable– the consistency of thick custard.  I didn’t see any problem with using it that way, and in fact it set up nicely. I didn’t need to build the cake up in a springform pan and it was ready to glaze quickly.  I did reheat the remaining ganache so I’d have a shiny, pourable glaze for over the top.  And then I sprinkled the cake with green luster dust for extra shimmer.

I’m really impressed with this actually.  It looks great cut (use a hot knife) and it totally satisfies my ever-present chocolate craving.  Also, it’s a heck of a lot easier to put together than Marcel D’s “Death by Chocolate Cake,” which I made once and is waaaay more involved.

For the recipe, see Baking with Julia by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BWJ: Best-Ever Brownies

November 20, 2012 at 12:01 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 15 Comments
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Rick Katz’s brownies for Julia

It wasn’t until yesterday when I actually got cracking on Rick Katz’s Best-Ever Brownies, that I realized I’ve made this recipe before.  Back in Season 1 of TWD.  Only then they were called Rick Katz’s Brownies for Juila.  Different book, same recipe, same strange egg whipping technique.  I am cheaply recycling the photo, because I missed my light window both yesterday and today (curses to work!).

Well, there is one difference between the two recipes.  This version in Baking with Julia calls for 1/4 cup of extra flour.  I prefer it with that extra little bit of flour…I think it gives the brownies a bit more structure.  The batch I made yesterday looks the same as the one in the photo, but they are a little taller.  This time I made half a recipe and baked it in a 9″ x 5″ metal loaf pan lined with parchment for 30 minutes exactly.  Then I pulled them out of the oven to come to room temperature before I put them in the fridge to chill through.  I did the same thing the last time around, because I remembered this made the chocolate goo solidify into chew.  They were good brownies back then, and they are still good now.

For the recipe, see Baking with Julia by Dorie Greenspan or read Monica’s A Beautiful Mess.  Don’t forget to check out the rest of the TWD blogroll!

TWD Rewind: Bittersweet Brownies (with Peppermint)

December 21, 2011 at 9:29 pm | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 2 Comments
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bittersweet brownies with peppermint

I’ve been doing a lot of holiday baking…but it’s all for work…all for strangers. Home baking will largely have to wait until our customers resolve not to eat another slice of almond cake or pint of gelato or whoopie pie until Valentine’s day.  (I kind of like the holiday rush, but I love the post-holiday slow-down.) I can’t possibly miss out on the last couple weeks of TWD, though, and this week the group is giving us a chance to make up a recipe we missed.  I chose these Bittersweet Brownies specifically because I thought they might lend themselves to a little bit of Christmassy doctoring up…maybe my husband won’t feel so neglected.  Instead of espresso powder, I added a few drops of mint extract to the brownies.  And I actually do use a dropper for mint extract because things can go from a hint-of-mint to mouthwash pretty easily.

Everything came out right with these brownies. Since it’s the last brownie recipe in the book, maybe that means I’ve learned something.  The texture was perfect…rich and fudgy.  And of course they were choco-minty. I liked them best right out of the fridge. I’m going to leave one for Santa and see if I get a good present.

bittersweet brownies with peppermint

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Lethally Delicious, as Leslie chose this recipe last month.  Don’t forget to check out the TWD Blogroll and see what everyone else chose to rewind this week!

Tuesdays with Dorie: Ginger-Jazzed Brownies

October 18, 2011 at 12:01 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 9 Comments
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ginger-jazzed brownies

Chocolate and ginger together?  Yes, please!  This is a combo I like a lot when the weather gets cool, and it makes for a brownie with some heat.  The mixing method was kind of unusual for brownies– creaming rather than melting the butter– and my Ginger-Jazzed Brownies were more on the cakey side than the fudgy side (but not fluffy cake, like this delicious chocolate gingerbread).  Perhaps that’s because while I made a half recipe, I used two eggs instead of the 1.5 I technically should have.  Or maybe it’s because instead of the corn syrup called for (for chewiness, I guess?), I used golden syrup, but I usually make this swap and it doesn’t seem to affect other recipes.  Or maybe that’s just how they’re supposed to be…I’m curious to see results from the other TWDers to compare.  With ground and grated fresh ginger, these were good, and even better with a little frosting and candied ginger bling.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Bubie’s Little Baker.  Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: Classic Brownies

September 13, 2011 at 12:01 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 15 Comments
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classic brownies

I have made lots o’ brownies with TWD (I think there are even still a couple more versions to go), but this is Dorie’s classic…no honey, no cheesecake, no Peppermint Patties…just straight-up chocolate and walnuts.   This is a solid brownie, in both the solidly-good sense, and the fudgy-but-not-raw-in-the-middle sense.  It’s the one to take to a bake sale, the one to put in a lunchbox, the one that will please everyone (unless they don’t like nuts, but then you just leave them out!).

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Anne Strawberry.  Don’t forget to check out the TWD Blogroll!

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