Sup­per club

Serves 12

Domino - - CONTENTS -

Ti­mothy Brown in­vites pals over to his New York City pad for a sa­vory Sun­day meal.

Pre­heat the oven to 325ºf. Spray a Baker’s Edge non­stick brownie pan or 9-by-13-inch pan with non­stick bak­ing spray. Set aside. Crush the gra­ham crack­ers into a fine pow­der and stir in the sugar and salt. Add the but­ter and stir un­til com­bined. Press the gra­ham cracker crust in an even layer into the pan. In a small bowl, whisk to­gether the co­coa pow­der, flour, salt, and bak­ing pow­der. In a heavy-bot­tomed saucepan, com­bine the but­ter, both sug­ars, the bit­ter­sweet chocolate, cof­fee, and vanilla. Stir con­tin­u­ously over low heat un­til the but­ter, sug­ars, and chocolate have com­pletely melted and slightly thick­ened. Re­move from the heat while con­tin­u­ing to stir for 30 sec­onds to dis­si­pate some of the heat. Whisk the egg in a small bowl and add a small amount of the hot melted chocolate mix­ture to the egg while whisk­ing con­stantly to keep the egg from cook­ing. Add this mix­ture to the re­main­ing chocolate mix­ture, whisk­ing un­til the egg is in­cor­po­rated. Sift the co­coa/flour mix­ture over the melted chocolate mix­ture and stir un­til smooth. Pour the brownie mix­ture over the gra­ham cracker mix­ture and bake for 20 to 25 min­utes or un­til a tooth­pick in­serted into the brownie comes out with only a few moist crumbs. Re­move the brown­ies from the oven and in­crease the heat to broil. Sprin­kle the tops of the brown­ies with the mini marsh­mal­lows and brown un­der the broiler for a few sec­onds.

PARCH­MENT AND SHEET PAN SET $36.95 kingarthur­ For the gra­ham cracker crust: 1 packet gra­ham crack­ers (9 whole crack­ers) 1 ta­ble­spoon sugar 1 pinch salt 2 ounces un­salted but­ter, melted

For the brownie bat­ter: ½ cup unsweet­ened, Dutch pro­cessed co­coa pow­der (I used Ca­cao Barry’s Ex­tra Brute) ¼ cup all-pur­pose flour ½ tea­spoon salt ¼ tea­spoon bak­ing pow­der ¾ stick un­salted but­ter (3 ounces) ½ cup sugar ¼ cup brown sugar 2 ounces bit­ter­sweet chocolate morsels (like Ghi­rardelli 60%) 2 ta­ble­spoons hot, freshly brewed cof­fee 1 tea­spoon vanilla ex­tract 1 large egg, room tem­per­a­ture 3 cups mini marsh­mal­lows

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