Saturday, January 25, 2014
Years ago, I got the recipe for Zingerman's Magic Brownies from a magazine called Midwest Living...here it is as it was written, and over time, it's evolved for me. The original recipe was too complicated, so I simplified it. A friend of a friend took their brownie making class and shared with me how to make the Buenos Aires version. If you've got a spare $125 kicking around you can take the class, and learn how to bake them yourself. Or, try making them how I make them....Zingerman's calls the brownie without nuts "Black Magic Brownies" .
Zingerman's Magic Brownies (a la Mothers Kitchen)
Click here for a printer friendly version
1.5 sticks butter
1.5 (4 oz) bars 60% cacao chocolate bars
1.5 c purpose flour
3/4 t baking powder
1/2 t salt
2 c sugar
1 T vanilla
1 1/4 c coarsely chopped walnuts or pecans, toasted (optional)
Grease a 13x9x2 inch baking pan. Preheat oven to 325 F. In the microwave, melt the butter and chocolate, set aside to cool. In the mixer bowl, mix together flour, baking powder and salt. Add eggs, sugar, cooled chocolate mixture and vanilla. Beat on low speed until combined, scraping down sides as needed. Spread batter in pan. Bake 30 minutes or until brownies appear set. Cool in pan on wire rack; cut into bars.
Zingerman's calls the brownie without nuts "Black Magic Brownies". To make their Buenos Aires brownies, add a layer of dulce de leche - either storebought or make your own. Spread half the batter in the pan, then add 3/4 cup dulce de leche, and then top with the remaining batter. These will take 10 minutes longer to bake.
Kitchen tip - if you use a plastic knife, it will cut the brownies neatly.