Sunday, November 9, 2014

The Moosewood Cookbook {Moosewood Fudge Brownies}

I received this book from the Blogging For Books Program for no charge in exchange for my honest review of this book. 

I enjoy reading cookbooks (with a pad of little sticky tabs next to me, if you didn't already notice!).  I find that reading through recipes not only provides new ideas for meals, but also gives inspiration for doing my own thing with what we have on hand when the creative juices are flowing!  The 40th Anniversary edition of the Moosewood Cookbook was released last month and I've loved flipping through the pages.  The recipes feel approachable, both because of the seasonal and simple ingredients used, and also because the recipes look as though the author, Mollie Katzen, hand-wrote each recipe for you, with her own beautiful doodles included!  I won't go into the history of the cookbook, but I think it's worth a look if you enjoy recipes with a vegetarian framework focusing on the simplicity of using natural ingredients.  The variety of recipes ranges from baked goods to curries to cold soups to lots of different sauces and dips.  I opted to try out the brownies first.  After tasting the results, I'd say it was a very good decision!

As far as brownies go, it's not one of my favorite desserts to make from scratch, but these were decadent and delicious, especially paired with vanilla ice cream.  The recipe states that they "aren't for the faint of heart"!  Think rich and dense chocolate that pretty much requires a tall glass of milk or large scoop of ice cream to go with.

recipe taken from the Moosewood Cookbook by Mollie Katzen

butter for the pan
5 oz. (5 squares) unsweetened chocolate
1/2 pound (2 sticks) butter, softened
1 3/4 cups (packed) light brown sugar (white sugar also OK)
5 eggs
1 1/2 tsp vanilla
1 cup flour (use 3/4 cup for fudgier brownies)
The recipe lists "many optional embellishments".  I chose 1/2 tsp cinnamon.  Mmmmm . . . .

Butter a 9x13-inch baking pan.  Preheat oven to 350.
Gently melt the chocolate.  Let it cool for about 10 minutes.
Cream the butter and sugar in a medium-sized bowl until light and fluffy.
Add the eggs, one at a time, beating well after each.  Stir in the vanilla.
Stir constantly as you drizzle in the melted chocolate.  After all the chocolate is in, beat well for a minute or two.
Stir in flour and possible embellishments.  Mix just enough to blend thoroughly.
Spread the batter into the prepared pan.  Bake 20 to 25 minutes, or until a knife inserted into the center comes out clean.  Cut into squares while still hot, then allow to cool for at least 10 minutes, if you can wait that long.

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