Monday, September 7, 2009

Boudin Bakery's Brownies (Adapted)

Today, even though it was 89 degres outside and 86 degrees inside, I decided to make a new brownie recipe I saw in the LA Times. Yes, I fired up my oven to 350 degrees! The picture was so tantalizing, and well, I seemed to have needed some chocolate aroma therapy! So here is a picture from the newspaper (the last picture)along with the recipe.

Here are also my picture of mine (blue and white dish)and at the end of this post I will tell you what I did different in the recipe. Notice my 2 pictures: the plate of brownies on the bricks is taken with no flash (outdoors). The plate of brownies on the tablecloth was taken with a flash (indoors).

Here is my opinion of these brownies: REALLY GOOD! MMMMmm G O O D !

Boudin Bakery's brownies
Though famous for its sourdough, the bakery also makes great, fudge-like brownies.
Noelle Carter

Dear SOS: Could you possibly get the recipe for the brownies at Boudin Bakery near South Coast Plaza? They are the most delicious brownies I have ever tasted!

Mindy Morse

Los Angeles

Dear Mindy: It may be most famous for its San Francisco sourdough, but Boudin Bakery puts out an equally mean brownie. Thick and almost fudge-like in consistency, it's richly flavored with a slightly sweet finish. Arm yourself with a big glass of milk before delving into one of these winners.

Boudin Bakery's brownies

Total time: About 1 hour

Servings: 24

Note: Adapted from Boudin Bakery.

1 cup (2 sticks) butter, plus extra for greasing the dish.

8 ounces bittersweet chocolate

5 eggs

3 cups sugar

1 tablespoon vanilla

1 teaspoon salt

1 1/2 cups (6.38 ounces) flour

2 1/2 cups toasted, chopped pecans or walnuts

1. Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish.

2. In a medium, heavy-bottom saucepan, melt the butter and chocolate over low heat, stirring occasionally. Remove from heat and set aside.

3. In a stand mixer using a paddle attachment, or in a large bowl using an electric mixer, beat together the eggs, sugar and vanilla until light and fluffy, 5 to 7 minutes. With the mixer on low speed, beat in the melted chocolate, then the salt and flour just until combined. Gently fold in the nuts.

4. Pour the batter into the prepared pan. Bake in the center of the oven until puffed and almost set, about 45 minutes. A toothpick inserted will be slightly moist. Remove and cool slightly before serving.

Each serving: 336 calories; 4 grams protein; 38 grams carbohydrates; 2 grams fiber; 21 grams fat; 8 grams saturated fat; 64 mg. cholesterol; 113 mg. sodium.

Copyright © 2009, The Los Angeles Times, September 2, 2009

OK...WHAT I DID DIFFERENT> I used 1 1/4 cup oat flour and 1/4 cup unbleached flour.
I used 1/2 teaspoon salt instead of 1 teaspoon.
I used 2 1/2 cups sugar instead of 3.
I used my whisk and beat the egs and sugar and vanilla with it for 2 minutes, that's all.
I added 1 cup chocolate chips.


Fox and Amy said...

Great pictures---but---you didn't give a review of the brownies!!! How were they? Did you love them/eat them/give them away? Details! Love ya!