In past years I have made the brownies from the Hershey's cocoa tin. They are always good, but today I am cooking Bittman. His brownies are straightforward and chocolate-y! I will be adding a little something to his recipe though, a touch of leavening. With the added moisture from the fruit, I am concerned the brownies will be too fudge-y and not as good. He also gives suggestions at the bottom for a few variations. Combine that with the cranberries and orange zest waiting in the refrigerator and you have something a bit different, but I think will be totally delicious. And besides, my frugal heart will not allow me to toss those spent berries and zest.
Honey had a piece for his lunch break, and I just had a small bite with coffee, and Bittman done good!
from: How to cook everything
by, Mark Bittman
350 degree oven
1 stick butter
3 squares chocolate, chopped coarse
1 c sugar
1/4 t vanilla
1/2 c flour plus 1 T flour
pinch or dash of salt
1/4 t baking powder
Cranberries and zest from the Cranberry Liqueur
1/2 c walnuts - optional
Chop the chocolate, set aside.
Melt butter in large saucepan over medium heat. Add chocolate, turn off the burner and allow chocolate to melt, stir as needed. Let cool until comfortable warm to the touch.
Beat in sugar, eggs and vanilla.
Combine the flour, salt and baking powder in a small bowl, whisk to combine. Whisk into the chocolate mixture, whisk until smooth.
Fold in the cranberries.
Turn out into a 9 inch prepared ( butter and dust with cocoa power) spring form pan.
Cover top with chopped walnuts.
Bake 22-25 minutes or until middle is firm and tests (almost) done.
Let rest 15 minutes, carefully run a thin spatula around the inside edge of pan. Remove ring and allow to cool completely.
Serve in wedges with ice cream or whipped cream.
Recipe rating: It's Ok. (tasty but not special)
This post is shared with:
Cookbook Sunday @ Brenda's Canadian Kitchen
Tackling Bittman @ a moderate life