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Mark Bittman’s Amazing Brownies

June 5, 2012 By Korena in the Kitchen 11 Comments

I am currently navigating my way through some silly government bureaucracy, and if you’ve ever had the misfortune to be in that position, you probably know that (regardless of which government you’re dealing with) it can seem like an endless string of hoop jumping, inordinately long waiting periods, and many frustrating encounters with a wretched automated phone menu.

Anyway, after an especially disheartening episode, I realized that I needed brownies, STAT. I turned to Pinterest and found Mark Bittman’s brownies that I had pinned from Serious Eats. They sounded pretty much perfect – chocolatey, fudgey, rich, and easy to make – and they called for unsweetened chocolate, which just happened to be what I had on hand. I added some instant coffee granules to the batter for a mocha twist, and I also had some leftover cream cheese filling from making Danishes, so I used it to make a cheesecake swirl.

The resulting mocha-cheesecake brownies were out-of-this-world good, as evidenced by the responses they elicited from the people I fed them to:

“Oh my god. OH my god. OH MY GOD.”

“These are EPIC!”

“I could snort these.”

“………” (That’s the inability to speak.)

I’m not a cakey-brownie girl: I like them moist, dense and fudgey. These are pretty much my perfect brownie – they are dense without being super heavy, and their texture is fudgey and velvety rather than chewy – in fact you barely need to chew them because they practically melt in your mouth, almost like a flourless chocolate torte. Yes they are sweet, but I didn’t find them overly so, and they pack a serious chocolate kick. Definitely the antidote for government-induced frustration, or any other time you need a chocolate pick-me-up!

Mark Bittman’s Brownies

Adapted slightly from Mark Bittman via Serious Eats.

Preheat the oven to 350˚F. Line a 9″ square pan with parchment paper and grease the paper.

In a small sauce pan, melt over very low heat:

1/2 cup unsalted butter

3 oz unsweetened chocolate, roughly chopped

Stir occasionally, and when everything is almost melted, remove it from the heat and continue to stir until smooth. Pour the chocolate mixture into a medium bowl.

Stir in:

1 cup granulated sugar (you could reduce this by 1 – 2 tbsp if you want)

One at at time, stirring after each, add:

2 eggs

Finally, stir in:

1/2 cup all purpose flour

dash salt

1/2 tsp vanilla

1 tbsp instant coffee granules (optional)

Pour the batter into the prepared pan and spread it out evenly.

At this point, I dolloped the top with leftover cream cheese filling and swirled it in with the tip of a knife. I am convinced that these brownies would be just as good plain, so this is definitely not necessary.

Bake the brownies for 20-25 minutes (mine took 30 with the extra cream cheese filling), until just set in the middle. To quote Bittman, “Err on the side of underbaking: An overcooked brownie is dry and cakey, while an undercooked brownie is gooey and delicious”. I concur!

Let the brownies cool in the pan on a rack until set, then remove from the pan and cool completely before cutting into squares (I sped up the process by cooling them in the fridge). Bittman recommends cutting 9 – 12 squares, whereas I found that the brownies were plenty rich enough to be cut into 16 smaller squares. If you are a chocoholic, these will definitely cure whatever ails you.

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Filed Under: Chocolate, Cookies & Squares, Recipes Tagged With: baking, brownies, cheesecake brownies, chocolate, dessert, Mark Bittman's brownies, mocha cheesecake brownies, recipes, snacks

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Comments

  1. frugalfeeding says

    June 5, 2012 at 1:21 pm

    What wonderful brownies. I made cheesecake brownies not long ago – I swear we share roughly the same blogging ideas. It’s a bit weird :D. Don’t they work beautifully well?

    Reply
    • Korena in the Kitchen says

      June 5, 2012 at 4:42 pm

      Actually Nick I’ve been craving brownies ever since you posted yours, so I can’t say this is as coincidental as the last few have been! But yes, so good and hit the spot perfectly!

      Reply
  2. putneyfarm says

    June 5, 2012 at 1:54 pm

    These look great. Bittman has good recipes…

    Reply
    • Korena in the Kitchen says

      June 5, 2012 at 4:43 pm

      He does – simple yet reliably tasty!

      Reply
  3. Bam's Kitchen says

    June 6, 2012 at 8:40 pm

    Really Korena, you need to stop taking such tempting photos. You are making my get in shape for swim suit season really difficult. Those brownies are delightfully sinful!

    Reply
    • Korena in the Kitchen says

      June 7, 2012 at 10:00 am

      Haha, thanks Bam – I’m making it difficult for myself, too!

      Reply
  4. marcellina says

    June 7, 2012 at 5:12 am

    Wow, these are to die for! Drooling really bad!

    Reply
    • Korena in the Kitchen says

      June 7, 2012 at 10:00 am

      Thanks Marcellina 🙂

      Reply
  5. Sibella says

    June 8, 2012 at 8:58 am

    Korena, these look absoultely amazing! 🙂

    Reply
  6. Food Stories says

    June 9, 2012 at 2:01 pm

    Enjoying your site so I’m nominating you for the Illuminating Blogger Award for informative, illuminating blog content. I know not everyone participates in blog awards but I hope you’ll at least check it out because it’s a great way to discover new blogs and meet new web friends. If you’re interested in participating, you can check out the details at my site … http://foodstoriesblog.com/illuminating-blogger-award/ … Either way, hope you’re having a great day!

    Reply
    • Korena in the Kitchen says

      June 9, 2012 at 6:14 pm

      Thank you very much!

      Reply

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I'm Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate. Read More…

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