Thursday, March 27, 2014

Spicy Brownies from Baked in NYC

One of my favorite Bakeries in NYC is called Baked. I've always wanted to get their first cookbook and haven't yet. It looks like they have 3 books now, so I need to catch up. I found this recipe for one of their iconic desserts, Spicy Brownies. Brownies started it all for Matt Lewis and Renato Poliafito and this is their variation on the basic Brownie.

This sounds and looks amazing. I wish I had the rights to publish some pictures, but you'll have to either get the books or wait until I bake some of these amazing brownies.

Spicy Brownies from Baked in NYC

1 1/4 C all-purpose Flour
2 TBS dark unsweetened Cocoa Powder (such as Valrhona)
1 TBS Ancho Chile Powder
2 tsp freshly grated Cinnamon
1 tsp Salt
1/2 tsp ground Ginger
9 oz. of good quality Dark Chocolate (60% to 72%) coarsely chopped
2 oz. good quality Milk Chocolate, coarsely chopped
8 oz. (2 sticks) unsalted Butter, cut into 1 inch cubes
1 1/2 C granulated Sugar
1/2 C firmly packed Light Brown Sugar
5 large Eggs, room temperature

Heat oven to 350 degrees
Butter the sides and bottom of a 9"X 13" glass or light colored Baking Pan.
Line Pan with Parchment Paper and Butter the paper.

In a medium bowl:
Cocoa Powder
Chile Powder
Whisk Well
Set aside

Place chopped Chocolate and Butter in a bowl over water in a double boiler, over medium heat and stir occasionally until completely melted and combined.

Turn off the heat but keep the bowl over water in the double boiler.
Add both sugars and whisk well.
Do not overbeat or the brownies will be cakey.

Sprinkle Flour mixture over Chocolate.
Using a spatula, fold dry ingredients into wet ingredients until there's just a trace amount of Flour mixture visible.
Pour batter into the pan and smooth the top with a spatula.
Bake at 350 degrees for 30 minutes.
Rotate the pan half way through baking time.
A toothpick inserted in the center should come out with a few crumbs.

Remove from oven and place on a cooling rack and cool completely.

Peace in the Kitchen!

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