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Ice Bath Brownies

I am not a brownie lover, but I know that brownies that are crusty on top and gooey within are what I think is perfect, my colleague thinks otherwise.  I’ve eaten the ‘perfect brownie’ once which BeBe bought from school’s carnival. Recently Be brought home some brownies she baked at school during her home econ class.   Being her food tester, she has forewarned me that they were not the most perfect brownies, no crispy top. She was right.  Out of the blue there’s a urge to bake brownies.  I was intrigued by the ice-bath method, the brownies are baked at a high temperature for 20 minutes and immediately cooled by ice-bath – it is supposed to give a crispier crust.   I tried but in my case it didn’t turn out as much as I have expected, the brownies were moist, rich and chocolatey, quite satisfying except that the flaky top was missing.  I’ve seen some successful bakes with flaky top using the same recipe, so I’ll leave it to you to try if you are keen.  Happy Baking.

Source : 6bittersweets

Makes one 8×8” square pan, cut into 16 squares.

Ice Bath Brownies

Ingredients

1 stick unsalted butter ( I used 113g salted butter )

4 ounces unsweetened chocolate ( I used 120g of dark couverture chocolate, 55.5% )

1 1/4 cups sugar ( I used 70g )

1 teaspoon vanilla

1/4 teaspoon salt ( I omitted )

1/2 cup flour

2/3 cup chopped, toasted walnuts or pecans, optional ( I omitted )

2 large eggs, room temperature

Method

1. Preheat oven to 400 degrees F ( 200 degrees C ). Line a 8×8” square pan with baking sheets. ( Use only metal baking pan, do not use glass )

2. Melt butter with chocolate in a bowl placed above simmering water.  Stir to mix well.

3. Remove the bowl from heat.  Stir in the sugar, vanilla and salt.

4. Add the eggs one at a time, stirring until each is incorporated.

5. Stir in the flour and mix with a wooden spoon until the batter is smooth and glossy and begins to pull away from the sides of the bowl.  Stir in the nuts, if using.  Pour the batter into the pan and spread it evenly.

6. Bake for 20 minutes, or until the brownies just begin to come away from the sides of the pan.  The surface of the brownies will look dry, but a toothpick inserted in the center will still be quite gooey.

7. While the brownies are baking, prepare the ice bath for cooling.  Fill a large baking pan with ice cubes and cold water about ¾ inch deep.  When the brownies are ready, remove the pan from the oven, and set it immediately in the ice bath.  Cool the brownies in the ice bath.

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