hurricane fudge brownies

by sweetonwallstreet

When there was a possibility our power would be shut off by ConEd due to flooding, my first thought was, what should I bake? Can you tell I’m a baker at heart and have a HUGE sweet tooth?

I said this while we were over at our friend’s apartment and right away, I heard, “cookie dough!”

While chocolate chip cookie dough is wonderful (and I am partial to my own), if we did lose power, I didn’t think raw eggs would be a good thing to play around with without refrigeration- a baked treat was the way to go.

Because I love chocolate and a good brownie has been on my radar lately, I consulted one of my favorite books, BAKE! by Nick Magierli. His classic, flawless recipes are something I’ve always respected. I’m hoping to bake through the entire book in the next year, but Saturday night, frazzled, I just wanted something comforting that I knew would turn out. With butter and eggs from my CSA, my chocolate stash (which I’ll save sharing for another time as to not embarrass myself too much yet), and some liquor additions to play off of the “hurricane” theme, these came together in no time with a deep chocolate flavor I was looking for with a few sparks of warmth in the background.

Luckily we didn’t lose power, but that doesn’t mean you can’t make your own stash of “hurricane” brownies… you know, just in case 😉

Hurricane Brownies (makes 1 9×13 pan or 18 squares)

adapted from Nick Magierli’s Truffle Brownies on page 199 of BAKE! 

2 sticks (8 oz) unsalted butter

12 oz chocolate chips

2 cups of organic brown sugar, firmly packed

1/2 teaspoon salt

4 large eggs

1 cup unbleached all-purpose flour

1 tablespoon vanilla extract

1 tablespoon of rum + 1 tablespoon Grand Marnier (or fresh orange juice with an added 2 teaspoons of zest) for the hurricane version 

1. Preheat the oven to 350*. Butter a 9×13 pan and set aside. (Hint: since you’re using butter in this recipe, don’t throw away the wrappers after the next step. Use them to butter your pan.)

2. In a small sauce pan, melt the butter over medium heat until it starts to foam and sizzle. Turn off the heat and immediately add all of the chocolate at once into the pot. Let it sit for the next few steps.

3. Put the flour, brown sugar and salt in a medium bowl and whisk to remove any lumps.

4. Add two eggs to the sugar mixture. Stir until they’re blended in before adding the other 2 eggs. Add the vanilla and other flavoring if using and again, blend until smooth.

5. Now take the warm chocolate and butter mixture and whisk it until fully combined. Pour it into the sugar and flour mixture and fold the two mixtures together with a large spatula until it’s just combined.

6. Pour into your baking dish and bake for about 25 minutes, or until the edges are set and a toothpick or paring knife stuck in the middle comes out clean.

7. Cool completely (or at least try to) before cutting and serving.

These are great the day they’re made, but as Malgieri says in the book, they’re even better the next day. No one’s complaining here!

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