Greenwich Village Brownies

July 8, 2014

in Brownies,Chocolate,Eggs,pecans,Recipes,vanilla

BrowniesIn Maida Heatter’s Book of Great Cookies (Knopf, 1977), she has a recipe for Greenwich Village Brownies. I was drawn to the recipe not only for the chocolate, but it called for three  sweeteners—white sugar,  brown sugar, and light corn syrup. Maida says the brownies are “moist, fudgy, and extra-chewy—almost like chocolate caramels.” And they are. But I had a problem with the recipe. There is too much batter for the size of the pan. And the first time I made them, brownie batter bubbled over the edges of the pan and burned on the floor of my oven. What to do?

Well, besides cleaning up, I loved the taste of what remained in the pan, so I set out to rework the recipe slightly.

I wanted more chocolate flavor, so I upped it by 25%. And instead of creaming the butter with the sugar, I melted the butter with the chocolate.

MeltingChocolateandButterAnd I beat the eggs with both sugars until they were thick and pale and formed a ribbon when the beater was raised.

EggsBeatentoRibbonBeating to the ribbon means that the eggs are thick enough to form a ropy strand that falls from the beaters and sits on top of the eggs in the bowl for a few seconds until the two slowly merge together. It’s an important step.

I completed the batter by adding vanilla, light corn syrup (or even better, Lyle’s Golden Syrup, a cane syrup with a marvelous caramel flavor), the chocolate and butter, flour, and lastly, the pecans. Yes, there are 4 cups of pecans in the brownies—toasted to bring out their nutty flavor.

Instead of using a standard-sized jelly-roll pan (15 1/2-by-10 1/2-by-1-inch), I opted for a half-sheet pan which, depending on how you measure it, is either 18-by-12 or 17-by11 inches. Because of its larger size, you’ll need to line the pan with heavy-duty foil. Coat it with cooking spray, line it with cooking parchment, and the batter’s ready to go in.

BrownieBatterinPanHere’s the batter spread in the pan with some of the pecans scattered on top.

Bake about 30 minutes.

BakedBrowniesinPanHere’s a pan of the baked brownies.

Cool, unmold, and refrigerate briefly to make the brownies easier to cut. You can make them any size you want. They are beyond delicious. And that’s all there is to it.

 

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{ 2 comments… read them below or add one }

Dorothy Patent July 8, 2014 at 2:16 pm

I can testify as to how delicious these brownies are! We took them to a holiday weekend pot luck and they disappeared from the plate like magic.

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Hope Irvin Marston July 14, 2014 at 1:11 pm

These brownies are sinfully delicious. I can’t stop eating them. It’s such a large recipe I can share with my neighbors who will enjoy them as much as I do.

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