Cravings - Deep Dark Chocolate: Easiest Dark Chocolate Brownies

Making Dark Chocolate Brownies is almost as easy as using a mix
Photo: NK 

Recently, I had the overwhelming urge to bake something extra decadent. Brownies are my usual choice, since I tend to have better success with them, but I did want to do something to make these Brownies really,really special. For me, that means chocolatey. Rich, Dark Chocolate, to be exact. 

The recipe I've adapted below is wonderful because it's nearly as simple as using boxed brownie mix. Combining chopped Semisweet Chocolate with Hershey's Special Dark Cocoa adds a hint of interest to the chocolatey goodness and well-balanced richness. A touch of Salt makes these Brownies not too sweet. Note: the recipe I adapted had a cook time of 25-30 minutes. My oven had these coming in closer to 35 minutes. **** I would recommend checking them at 30 minutes and doing a toothpick test until you are satisfied with the result. They need to be served fully cooled and they cut best when they are right out of the fridge. We hope you enjoy Dark Chocolate Brownies as much as we did! 


Dark Chocolate Brownies
Adapted from Cocoa Brownies, Bon Appetit Magazine
Makes 16 Brownies

Equipment: 8x8x2 Glass Baking Dish and Aluminum Foil 

Nonstick Vegetable Oil Spray (or butter)
2 Ounces Semisweet Chocolate Finely Chopped (we used Ghirardelli)*
1 stick Salted Butter, cut into 1-inch pieces
1 1/4 Cup Sugar
3/4 Cup Hershey's Special Dark Cocoa Powder (or regular Dutch Red Cocoa, or a blend!)
1/4 teaspoon Kosher Salt (plus an extra sprinkle)
1 teaspoon good quality Vanilla Extract
2 large Eggs
1/3 Cup All-Purpose Flour

*For an extra rich, chocolate-lover's brownie, you can use bittersweet Chocolate instead of semisweet as above. For this, we buy Scharffen Berger Bittersweet Chunks or the bar chopped into small chunks. So good 

Method:
1. Preheat the oven to 325.

2. Line an 8x8x2 glass baking dish with foil, pressing it firmly into the pan with a few inches of overhang. Spray liberally with the cooking spray or butter and set aside.

3. In a small pan, melt the Butter and allow it to cool slightly.
4. In a medium bowl, mix the Sugar, Cocoa, and Salt.Now pour the melted Butter into the dry ingredients, whisking constantly to blend well. Add the Vanilla Extract, followed by the Eggs one at a time, blending well after each addition (be sure to beat well). 

5. Add the chopped Semisweet Chocolate to the wet ingredients and then add the Flour and stir gently until combined. Take care not to over mix. 
Transfer batter into prepared pan and smooth the top. 

6. Bake until the top of the Brownies appear firm and a toothpick inserted in the center emerges with a just a few moist crumbs stuck to it - about  35 minutes (check progress at about 34 minutes as oven temps can vary significantly).

7. Place Brownie Pan on a wire rack for at least a half hour to fully cool. Using the foil, lift Brownies carefully from the pan and cut into 16 squares. Serve and enjoy! 

Test Kitchen Tuesday - Homemade Taco Seasoning!

Taco Night is a favorite around here, and tonight, we're making good old-fashioned Beef Tacos. Nope, they'll be no fancy sauces or exotic toppings, just cheese, lettuce, tomato, and a dollop of sour cream. But what can you do to lend some extra special flavor to a comfortable old favorite? The answer is simple - Homemade Taco Seasoning.

Homemade Taco Seasoning - Alton Brown's Taco Potion #19, Photo: NK 

In today's Test Kitchen, we'll be trying out Alton Brown's Taco Potion #19. 
Potion... oooh, I like it. My dad named me after a TV witch (a cute and nice witch, mind you) so I guess it all makes sense. 

Alton's recipe is great because the spices required are pretty easy to find. In fact, I happened to have them all in my pantry. Finally, my spice hoarding pays off. 

The Results:

In just under 5 minutes, we were left with a batch of flavorful Taco Seasoning that will last a while. My Plan? Jar it up and be ready for our next lazy taco night. Idea: This mix, in a cute mini-mason jar, would make a great hostess gift or party favor. Super easy. 
Use this Taco Seasoning on any protein, even vegetarian meat substitutes. 

Flavor-wise, Taco Potion #19 is just plain good! It actually tastes like a much, much better version of the grocery store stuff in the little paper packets. As a bonus, we know exactly what's in it, as the recipe includes all ingredients that we can spell and of course, no creepy chemical additions. Also, the salinity is very balanced - it won't give you a sodium hangover. You could even use this blend as a jumping off point for your own proprietary Taco Potion. 

Upon seeing the results, my husband observed (seemingly to his dismay?) that unlike the store-bought version, this mix did not impart a bright orange coloring to our beef. "Good. Your food should not be artificially orange," I responded. "But what about about delicious Kraft Mac 'n Cheese?." My clever guy has a point! We'll look the other way on that guilty pleasure. 

Verdict: Check it out!  

Classic Beef Tacos with Taco Potion #19, Photo: NK 

Alton Brown's Taco Potion #19
Recipe Courtesy of Alton Brown

Yield: Approx 3 ounces - Makes enough for at least 8 servings of Tacos. Save the leftovers in an airtight jar for up to 1 month. 

Ingredients:
2 Tablespoons Chili Powder 
1 Tablespoon Ground Cumin
2 teaspoons Cornstarch
2 teaspoons Kosher Salt
1 1/2 teaspoons Hot Smoked Paprika 
1 teaspoon Ground Coriander
1/2 teaspoon Cayenne Pepper

Method: 
Mix to combine and store in an airtight container. 
Application:
To use your Taco Seasoning, add 1/4 cup of liquid to your pan of fully browned and cooked protein. You can opt for Water or better yet, Beer (thanks for my friend Marina for that idea). Stir in the Seasoning. Roughly 2 Tablespoons per pound of Protein will do, but you can use your judgment. Allow liquid to evaporate a bit and stir. Serve right away on your favorite taco! 

Meatless Monday - Grilled Cheese and Ramp Pesto Sandwiches

I recently learned that April 12 was National Grilled Cheese Day "here in the land of fake holidays," as Gothamist so cleverly noted. Well, then! Far be it from me to let such a momentous occasion pass unnoticed. 

As luck would have it, I'd already been looking for more ways to utilize my leftover Ramp Pesto, and incorporating it into one of the more sinful yet comforting sandwiches known to man seemed like a smashing idea. 

Grilled Gruyere and Asiago Sandwiches with Ramp Pesto, Photo: NK

Turns out, our bright green Ramp Pesto with its bold, garlicky flavor and hints of Walnut and Parmigiana was the perfect foil to a gooey melange of mild Gruyere and tangy Asiago Cheeses. Diet this sandwich is not, but it is indeed a worthy way to interpret Grilled Cheese - or as I like to call it, the best thing since Sliced Bread. 

Grilled Gruyere and Asiago Sandwiches with Ramp Pesto
Makes 2 Sandwiches

Photo: NK

Ingredients:
4  Slices Texas Toast of thick Brioche
1/4 Cup Ramp Pesto (Click HERE for Recipe)
1/4 Pound room temp Gruyere, grated
1/4 Pound room temp Asiago, thinly sliced
2 Tablespoons Salted Butter


Method:
Heat a large skillet over medium-low flame.

Place 4 slices of Bread on skillet and dot each with a 1/2 Tablespoon Butter. Wait until the Butter begins to melt and spread it with a knife around the Bread. Check bottoms of the Bread. Flip once it has become light golden brown.

Allow the other side of Bread to toast for a few minutes. Add an even mix of Gruyere and Asiago to two of the four Bread slices. 

Pull the remaining two Bread slices off the skillet and set aside. Continue to cook until Cheeses begin to melt. To help the Cheese melt faster, it's a good idea to lay the top of a pot over them to trap in the heat. I like to use a glass pot cover so I can see the progress.  

Meanwhile, spread the plain Bread Slices with an ample amount of Ramp Pesto. 

Ramp Pesto Spread, Photo: NK

Once the cheese has melted about 3/4 of the way through, place the Pesto slathered Bread slices on top of each of the two Cheese slices. 

Flip the Sandwiches again and press down on them lightly to fuse Sandwiches together. 

Continue to cook until Cheese is melted to your liking. Slice Sandwiches down the middle, serve, and enjoy!