GMA Recipe: Pokey Brownies Recipe

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Pokey Brownies
From chef and author Emeril Lagasse
2002

Emeril Lagasse has some fun recipes that young aspiring chefs will have fun making and and eating. His new cookbook for children, There's A Chef In My Soup, has fun, easy-to-follow recipes for children, that big kids can enjoy, too.

Ingredients

1 tablespoon plus 3/4 cup (1 1/2 sticks) unsalted butter

1 tablespoon plus 3/4 cup all-purpose flour, sifted

3 (1 ounce) squares unsweetened baking chocolate

1 1/2 cups granulated sugar

3 large eggs

1 1/2 teaspoons vanilla extract

1 cup chopped pecans or walnuts, lightly toasted

Fudgy Topping

Directions

1. Make sure the oven rack is in the center position and preheat the oven to 350 degrees Fahrenheit.

2. Grease a 9- by 13-inch baking pan with 1 tablespoon of the butter. Sprinkle 1 tablespoon of the flour onto the pan and shake and swirl it to coat the sides and bottom evenly. Hold the pan over the sink or a trash can, then turn it upside down and lightly tap the bottom to release any extra flour. Set aside.

3. Place the remaining 1 1/2 half sticks of butter and the chocolate in a large glass measuring cup or medium glass bowl, cover in plastic wrap, and microwave on high power for 1 minute. Remove from the microwave, uncover, and stir well.

4. Return the butter and chocolate mixture to the microwave and cook 30 to 60 seconds, or until the chocolate is melted. (If you don't have a microwave, combine the butter and chocolate in the top of a double boiler and put 2 inched or water in the bottom of the double boiler. Simmer on the stovetop and simmer on a low heat, stirring occasionally until the chocolate is melted.)

5. Pour the melted chocolate mixture into a large mixing bowl. Add the granulated sugar and whisk until smooth.

6. Add 1/4 cup of the flour and whisk to combine. Crack and add 1 egg and whisk to combine. Alternate adding to remaining flour and eggs, whisking well after each addition.

7. Stir in the vanilla and toasted nuts and mix well.

8. Pour the batter into the prepared pan. Holding the pan with both hands, give the bottom of the pan a quick rap against the countertop.

9. Bake until the brownies rise and a toothpick inserted into the center of the pan comes out clean, about 30 minutes.

10. Using oven mitts or pot holders, remove the pan from the oven.

11. Use the handle of a wooden spoon to poke holes into the brownies every 1 to 2 inches.

12. While it is still warm, pour the Fudgy Topping over the brownies and smooth it with a rubber spatula.

13. Let pan cool on a wire rack for at least 1 hour before serving brownies.

Yields 24 2 inch-square brownies.

Fudgy Topping

Ingredients

1/2 cup (1 stick) unsalted butter

1/4 cup unsweetened cocoa powder

6 tablespoons buttermilk

1 pound confectioners' sugar

1 teaspoon vanilla extract

Directions

1. Combine the butter, cocoa powder, and buttermilk in a medium saucepan and heat until the butter melts and the mixture just comes to a boil.

2. Remove from the heat and whisk until smooth.

3. Sift the confectioners' sugar into a medium mixing bowl.

4. Add the chocolate mixture and vanilla extract to the powdered sugar and whisk until smooth.

5. Pour over the brownies as directed above.

Toasted Nuts

Directions

1. Make sure the oven rack is in the center position and preheat the oven to 350 degrees Fahrenheit.

2. Spread the desired amount of nuts on a baking sheet and make sure they are spread evenly in one single layer. Use whole nuts or halves and chop after toasting if needed. Bake in the oven until just golden and very fragrant, 8 to 10 minutes for most nuts.

3. Using oven mitts or pot holders, carefully remove the baking sheet from the oven and transfer to a wire rack to cool.

4. Use as desired or store in an airtight container, preferably in a cool location. Nuts will keep up to 2 weeks after toasting.

Recipes courtesy of Emeril Lagasse, excerpted from There's A Chef In My Soup, Copyright ©2002.