Don't underestimate its plain-jane appearance. (I could have made it prettier by topping it with a scoop of vanilla icecream but I don't have it. Oops.) This brownie is even better than the previous one I made. Remember? The one you wowed at! This is in fact more rich, fudgy and moist.. I'm not going to declare it the best recipe until I find a really REALLY really GREAT one but I still consider this very much my best trial at brownies :)
Work has started for 2days. Things are still going great! I love the people I'm working with. They love desserts, too. Here are 9 things I want to tell you about my work:
1) I'm baking pizzas and helping at the cold station (Salads) too (I love rolling the pizza dough, it is THIS much of fun!!)
2) Our restaurant's consultant is a CIA graduate pastry-chef! (!!!!!)
3) My chef taught me how to eat different kinds of cheese (it's a big discovery for me)
4) The consultant said my peanut butter cheesecake was a joke LOL (but my chef likes it. Sighs)
5) I've made bread&butter pudding, foccacia, tiramisu and 2 kinds cheesecakes there
6) I'm really not used to the restaurant's oven!!
7) I taught my chef how to speak French! (Yeah I learnt French 2 years ago & am revising them again now)
8) I pressed my left thumb against the sharp side of knife when the consultant walked into the kitchen. OK don't imagine, obviously it bled. (I'm very anxious whenever I see him / talk to him. But he's nice, a little critical. That's all ^o^ Haha)
9) My chef said that in the kitchen, my knife is like the rifle to an army guy. I have to take care of it like my husband (it is also the only thing that i have to wash myself after using!)
Another very interesting note: I told my chef I was going to work until I get married (I'd be a housewife after that lol. Lovely, too - I feel! I see many outstanding home bakers in our online food blogs community anyway) AND he told me that he's giving me 8 years to realise I won't stop working even after I get married. LOL. He said pastries are too much fun and the more I do it, the more I'll love it. Wows, I was amazingly delighted to know that. We shall see! 8years later I'll be 24. Haha
I baked the peanut butter cheesecake with oreos using my own self-invented recipe. LOL! I didn't make it for fun, the consultant said he wanted that, and the next day he told me he was actually kidding. But he said my crust was good and we'll be using this for our New York cheesecake. Heh! Apparently the whole restaurant's staff loves it except for the consultant. One of the boss, M, even complained that I only saved a small portion for him - he enjoyed it! :) :D I brought one small slice home and my brother discriminated it like crazy too -__-" My brother was FUNNY! He even said this
"Marco is going to scream at you."
I was like OK.. WHY! He said it just doesn't match ( - the consultant said it's too rich)
You know Marco Pierre White, right? I'm sure you do. He's the British chef who was filmed in Hell's Kitchen also.
Yeah so these brownies, I saved half a tray for the restaurant. I hope M likes it. He had told me to make chocolate desserts for him because he loves chocolate desserts. I tried lava cake just now, but no good. The sauce in it wasn't smooth and I don't like that! Any good recipe or ideas what went wrong? Tomorrow I'm going to topped these warm brownies with a scoop of icecream and serve it with drizzled hot fudge. Sounds good, hee!
Recipe from Spoonful Of Sugar, click here:
1 3/4 cups flour
1/2 tsp salt
16 tbsp butter, cut into chunks
2 cups sugar
1/4 cup water
11 oz semisweet chocolate, broken up
2 oz unsweetened chocolate, broken up
1 tbsp vanilla extract
4 large eggs
2 cups pecans
Preheat oven to 325 F and line a 9"x13" baking pan with aluminum foil, allowing the foil to overhang the ends of the pan by a couple inches. Grease the foil with nonstick spray.
In a large saucepan, bring the butter, sugar, and water just to a boil over medium-high heat, stirring. Remove from the heat. Stir the chocolates into the sugar mixture until completely melted. Let cool to warm so that the eggs won't curdle.
Stir the vanilla into the chocolate mixture. Stir the dry ingredients into the chocolate mixture just until the batter is evenly blended. Less mixing = more tender brownies.Stir in the nuts. Turn out the batter into the pan, spreading it evenly to the edges.
Bake for 20-30 minutes, or until the center is barely firm when tapped (I think this is most important). Transfer the pan to a wire rack and let cool to warm, about 20 minutes.
For procedures, I still suggest you to visit the link because there's STEP-BY-STEP guide. It's going to be very helpful! =)
My brownie still looks a little drier compared to the writer of the recipe because I probably baked longer than I should. I 3/4 the entire recipe to bake in a 7x11 in pan. So it's thicker and I though it might need a little more time. I also substitute the sugar to dark muscovado sugar, brown sugar and caster sugar.. I think my sugar makes the butter insufficient. But this is flexible, you can always follow the owner's recipe!