Wednesday, December 5, 2012

Salted Butter Brownies. Hella.

San Jose, CA

I had forgotten how much I love my city. I feel like because I have been here all my life that it had shown me everything that I needed to see. Bill’s in Willow Glen for brunch, perpetual traffic on Tully Road, Silicon Valley wives at the gym on Tuesday afternoons and the constant shadow of San Francisco looming over us like the ultra-cool teenage sister to San Jose’s geeky fourth grader. But over the last few years it seems as though the internet burnouts have turned SJ into somewhat of an indie melting pot. Smaller businesses have popped up with a really eclectic community built from it.

My deepest apologies, San Jose-I had completely disregarded you. Like salted butter in the pastry kitchen, you too are often overlooked as a real force. Today I will laud salted butter, exalt salted butter, because there are certain applications in baking where using it will highlight flavors. Cocoa in your brownies and brown sugar in your chocolate chip cookies will taste so much better if you eliminate the salt in your recipe and use salted butter.
A chocolate cake for example will definitely need unsalted though because cakes are lighter and too much saltiness will over power the flavor and texture. Using it in a pineapple upside down cake however will make your sweet, sweet pineapple taste gorgeous with that slight savory flavor of the salted butter. Anything that is very sweet, or with a high ratio of sugar will fit the profile to use this forgotten fat. Then you get to call it something cool and exclusive because you are in the know, like:

Salted Butter Brownies -Makes: Hella
(Adapted from Good Housekeeping-Baking)

1 ½ sticks Salted Butter

8 oz Dark Chocolate (65%-72%)

2 cups Sugar

1 Tbsp Vanilla Extract

5 ea. Large Eggs, beaten

1 ¼ cups All Purpose Flour

Preheat oven to 350°
1. Grease a 9x13 inch baking pan or spray with cooking spray.
2. In a 4qt saucepan, melt butter and chocolate over low heat, stirring frequently.
3. Remove from heat and stir in the sugar then the eggs. Mix until well blended.
4. Stir in flour just until combined and there are no lumps.
5. Pour batter into pan and bake for 30 minutes or until a toothpick inserted 1 inch from the edge of the pan comes out clean.
6. Cool completely and cut into 24 pieces.

1 comment:

  1. I will be making these this weekend. For the hella it! ;)


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