COCOA BROWNIES
Satisfy your chocolate cravings with Alton Brown's Cocoa Brownies recipe from Good Eats on Food Network. For a well-balanced brownie, don't forget the salt.
Provided by Alton Brown
Categories dessert
Time 1h15m
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
- In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
- Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
Nutrition Facts : Calories 243 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 83 milligrams, Sodium 82 milligrams, Carbohydrate 28 grams, Fiber 1 grams, Protein 3 grams, Sugar 22 grams
ALICE MEDRICH'S TIGER CAKE
A wonderful marble cake made with extra virgin olive oil and a touch of white pepper. It actually improves on the second day, it's delicious toasted, it freezes beautifully and it's self-marbling! Cook time does not include cooling time.
Provided by Chef Kate
Categories < 4 Hours
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Position a rack in the lower third of your oven and pre-heat to 350 degrees F.
- If using a 10 or 12" tube or bundt pan, grease and flour the pan; if using two 6-cup loaf pans, line the pans with parchment.
- In a small bowl, mix the cocoa, 1/2 cup sugar and 1/3 cup water together until well blended; set aside.
- Mix the flour, baking powder, salt thoroughly and sift together onto a piece of waxed paper; set aside.
- In a large mixing bowl (with the whisk attachment if you have it), beat the sugar, oil, vanilla and pepper until well blended.
- Add the eggs one at a time, beating well after each addition.
- Stop the mixer and add one third of the flour mixture; beat on low speed until just blended.
- Stop the mixer and add half the milk; beat on low until just blended.
- Repeat with another third of the flour, the remaining milk and the rest of the flour.
- Pour three cups of the batter into another bowl and stir in the cocoa mixture.
- Pour one third of the plain batter into the prepared pan (or divide between the two loaf pans)and top with one third of the chocolate batter.
- Repeat with the remaining batters, but don't worry about marbling--it happens by itself during the baking.
- Bake until a cake tester comes out clean, about one hour and ten minutes for either the bundt/tube pan or the loaf pans.
- Cool in the pan(s) on a rack for 15 minutes. Loosen the cake from the sides of the pan(s) to release, invert and invert again so the cake ends up right side up on the rack.
- Cool completely before slicing.
Nutrition Facts : Calories 487.7, Fat 21.6, SaturatedFat 3.9, Cholesterol 91, Sodium 150, Carbohydrate 68.8, Fiber 2.1, Sugar 42, Protein 7.2
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