Cookbook: Baking from my home to yours by Dorie Greenspan
Love theme was supposed to coincide with Valentine’s Day, but as usual I’m late posting! I had originally made hazelnut kisses chocolates in cute little heart shaped foil cases. I brought them along to the Cooking the Books Thai potluck lunch at Cherrie’s house, intending to take photos of the finished product at her house. Unfortunately, they somehow got knocked around in the car and ended up all stuck together! Not exactly nice photographic material so I decided to make something else.
You may remember that for last year’s Cookbook Challenge love theme, I also made brownies. I used Dorie Greenspan’s Cookbook and as she has 12 brownie recipes in her cookbook, I wanted to try out a different brownie recipe.
This brownie recipe is actually called “Tribute to Katharine Hepburn brownies” in Dorie Greenspan’s cookbook. For those of you who don’t know, Katharine Hepburn was a famous American actress whose acting career took off in the 1930s. Why are they called Tribute to Katharine Hepburn brownies? After Katharine Hepburn died, there were many eulogies with stories about her brownies. The essence of Katharine Hepburn’s brownies were that they be thin, soft and very chocolately, made without much flour. I thought it might be blasphemy to call the brownies a tribute to Katharine Hepburn since I left out the walnuts, and added peanut butter and extra flour, so I renamed them! They are still thin, soft and very chocolately though!
Chocolate Peanut Butter Brownies
Makes an 8 inch square
¾ cup plain flour, sifted
¼ tsp salt
100g unsalted butter, chopped
½ unsweetened cocoa powder
1 tsp ground instant coffee powder
1 heaped tbsp smooth peanut butter
2 large eggs, at room temperature
1 cup sugar
1 tsp vanilla extract
115g good quality dark chocolate, chopped coarsely
1. Preheat the oven to 160C (140 fan forced).
2. Line an 8 inch square baking pan with baking paper and butter the paper.
3. Mix together the plain flour and salt.
4. Place the butter in a medium heavy based saucepan over low heat. When butter starts to melt, sift in the cocoa and add in coffee.
5. Stir until butter is melted and cocoa and coffee are blended in, then remove from heat and cool for 3 minutes.
6. Add in the peanut butter and stir until dissolved.
7. Using a rubber spatula, add the eggs one at a time and beat until combined.
8. Stir in the sugar and vanilla, but make sure you don’t beat too vigorously and add too much air to the mixture.
9. Fold in the flour, then add in the chopped chocolate and stir.
10. Scrape the mixture into the pan.
11. Bake for 20 minutes. The brownie should still feel a bit soft. Cool in the tin for at least 30 minutes before cutting.
Results: This is a pretty darn good brownie! It’s very thin and very chocolately, and the right amount of fudgey-ness. The chocolate bits provide some texture, melted pockets of goodness when eaten warm. I would add more peanut butter next time as the peanut butter flavour is very subtle. You could also cut out some of the sugar, though the dark chocolate and coffee is quite bitter.
Would I make it again? Yes, I like this brownie recipe.
Check out my other Cookbook Challenge posts here.
Over & Out, April xx