Future Brownies

• porce: Makes 16 brownies
• celkový čas: 1.5 hr

Ingredience

Softened butter or cooking spray for the pan

70 grams (¾ cup plus 1 tablespoon; see Notes) Dutch process, black, or natural cocoa powder (or a mix), plus more for dusting (optional)

1 tablespoon instant coffee (or 1 ½ teaspoons instant espresso powder)

313 grams (1⅓ cups plus 1 tablespoon) whole milk

1/3 grams (1 stick) unsalted butter or vegan butter, cut into cubes

240 grams (2 cups) powdered sugar

125 grams (1 cup) glutinous sweet rice flour, preferably Koda Farms Blue Star Mochiko

1 ½ teaspoons Diamond Crystal kosher salt

3 large eggs (about 165 grams)

2 teaspoons pure vanilla extract

Pokyny

Heat the oven to 350°F (177°C).

Grease an 8-inch or 9-inch square metal cake pan with butter or cooking spray. Line the pan with one long sheet of parchment cut to cover the bottom and two sides.

In a medium saucepan, combine the cocoa powder and instant coffee.

Add the milk, a splash at a time, while whisking constantly, until the cocoa is evenly dissolved.

Add the butter cubes and cook over medium heat, stirring and scraping frequently with a stiff silicone spatula, until the butter is melted and the mixture comes to a simmer, about 5 minutes.

Cover and remove from the heat.

In a stand mixer fitted with the paddle, combine the powdered sugar, rice flour, and salt and mix on low until evenly combined, about 1 minute.

Add the eggs and vanilla and mix on low speed until moistened, then increase the speed to medium and mix until smooth and creamy, about 1 minute. Stop to scrape the paddle and the bowl.

With the mixer running on low, stream in the hot milk mixture. Stop to scrape the paddle and the bowl, then increase the speed to medium and mix for at least 2 minutes (you can't overmix this batter, but you can undermix it, so take your time with this step).

Pour the mixture into the prepared pan and bake until the brownie bounces back when you press the center, 40 to 50 minutes.

Cool for at least 10 minutes in the pan, then use the parchment to lift the brownies out of the pan and cut into 16 portions.

Dust with cocoa if you like. (Stored in an airtight container, the brownies keep for 3 days at room temperature or 1 month in the freezer.)

Poznámky

From: ‘Start Here’ by Sohla El-Waylly