Tuesday, 3 January 2012

My Take on the Cocoa Brownies by Fat Witch Brownies





I wanted to learn to bake brownies but as much as possible I want to come up with my own brownie formula.  My husband suggested why not try tested recipes of brownies then I go from there.  So we went to the public library and look for "credible" baking books for brownies and I found this book "Fat Witch Brownies" by Patricia Helding.  The owner of the Fat Witch Bakery which is known for its "legendary brownies".  With that I was convinced to try one of its brownie recipes.

Everybody has his/her own brownie preference.  Me I want it  chocolaty bitter-sweet, fudgy, chewy and moist.  So I tried this Cocoa brownie first - Helding claimed that this brownie version is dense and fudgy.

But my result was the opposite- choking dry, tough, and the taste is just a ok but the kids don't like it nor do I.  Now, I'm not sure how brownies are really cooked.

By the way, I had a little helper this time.  Aliyah, Airene's daughter enthusiastically helped me with the baking of this brownies.






Ingredients:

Yield :  one 8’-diameter brownie





This is the original ingredient for the fat witch cocoa brownies

Ingredients
Original Measurements of Ingredients
Baker's Percentage (%)
weight in grams
Unbleached Flour
3/4 c
81%
180
Unsweetened Natural Cocoa poweder
1/2 c
19%
41
Salt
1/2 tsp
1%
2
Sugar
1 1/2 c
127%
280




Unsalted Butter, melted
12 tbsp
81%
180
Eggs
4 large
90%
200
Water

0%

Vanilla Extract
1 tbsp
7%
15




TOTAL BATTER WEIGHT
898






Baking Procedure:


1. Grease pan with butter.  Dust with flour and tap out the excess.  Preheat the oven to 350 degrees celsius.

2. In a small saucepan, heat the butter over low heat just until it is melted, but not brown.  Set aside to cool for 5 minutes.


3. Add the cocoa powder and sugar to the butter and whisk until well blended.  

4. Add the eggs one at a time, whisking after each until the mixture is smooth and shiny.  Add the vanilla and whisk until mixed well.

5. Measure the flour and salt and sift together into the batter.  Mix the batter gently until well combined and no trace of the dry ingredients remains

6.  At this point, if desired, stir in extras like walnut.

7. Spread, the batter evenly in the prepared baking pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean or with only crumbs not batter on it.

8.  Remove from the oven and cool on a rack for 1 hour.  Cut before serving.


Makes 24 slices of brownies.    Here’s the estimated Nutritional values per slice of brownie based on the ingredients used




Calories :  74.81 kcalTotal Fat:   3.61 g.
Cholesterol :  23.29 mg.Saturated fat :  2.05 g.
Protein :  0.97 gTrans fat  :  0 g.
Sodium : 21.76 g.Dietary fiber :  0.32 g.
Carbohydrate : 9.40 g.Sugar  : 5.83 g.



 © Fresha-licious (03January2012)

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