The August baking project with the ABC Bakers was Congo Brownies, found in Flo Braker's Baking for All Occassions. Now just to set the story straight I am not a brownie person. In fact I couldn't tell you when the last time I made brownies. Now come on, stay with me here. This will end well, I promise. As I was saying......brownies to me are gooey, soft, over the top chocolatey. I don't mind chocolate if it is in the form of Lindt Truffles but over the top brownies not so much. But, being a good sport and having hungry neighbors I went with the program. As it turns out these were definitely different and....wait a minute you're just going to have to read through to find out how this story turns out.
This is not your usual brownie recipe, it is a combination of a brownie and a nut studded blondie, that's right! First the Congo layer (blondie incognito) made with all the usual participants including yummy brown sugar and studded with walnuts. This wonderful layer is partially backed then removed from the oven for the addition of the brownie layer.
The brownie layer again has all the usual participants but includes not only cocoa but melted unsweetened chocolate, over the top? Or maybe its just a nice balance of chocolate that helps to tone the chocolately sweetness down a bit. Back in the oven to finish baking.
After cooling there is a drizzle of melted chocolate and I added another drizzle of white chocolate for a continuation of the black and white theme. I must say this was not gooey and not mushy. The texture was closer to cakey, much more to my liking. The over all reaction from my tasters was very positive and I must admit that if I was to eat a brownie...this would be the one. I might even suggest some vanilla ice cream on top to finish it off! See it ended well! Enjoy!
Yeah, I was born to bake! I'm happiest when I can try out something new and different. I love to see that devilish smile on someone's face at dessert time. It all started when I was tall enough to reach the counter and has not stopped yet. I am always looking for something involved, and more complex. I completed the amateur pastry program at the French Culinary Institute to round out my self taught skills, increase my knowledge and give me more confidence. I look forward to more classes and that next challenge.