Six experiments with chocolate and baking: Brownie experiment 1, chocolate brownies using melted chocolate

Introduction

A series of seven posts detailing six experiments with chocolate and baking -- three with chocolate brownies and three with chocolate custard -- and our final conclusions.  In honor of J. Kevin Kelly and Michelle M. Francl-Donnay.

Purpose

To determine if the experimenter can approximate their favorite Ghirardelli mix brownies from scratch outside the US by determining the differences made by using cocoa powder, melted baking chocolate, or a 50-50 mix.  

To determine if the same variations make any interesting or notable differences in baked chocolate custard.

Brownie Experiment 1: Chocolate brownies using melted chocolate

 

Materials

• oven
• round Pyrex pie plate (or 8-inch or 9-inch square brownie pan)
• measuring cups and spoons
• 50 g cooks chocolate
• 115 g salted butter, plus some for greasing the pie plate
• 1 cup demerara sugar
• 2 eggs
• 1/2 cup all-purpose flour
• 1/2 tsp vanilla extract
• small saucepan
• medium mixing bowl
• mixing spoon or spatula
• whisk

 

Procedure

• Pre-heat oven to 180 C / 170 C for a fan oven.  
• Grease the pie plate with some of the butter.  
• Place 50 g 76% cooks chocolate and 115 g salted butter in small saucepan and heat over low heat.  Stir occasionally.  When chocolate is nearly melted, remove from heat and stir until mixture is smooth.  
• Transfer to medium mixing bowl, using mixing spoon or spatula to make sure as much as possible is transferred.  
• Add 1 cup demerara sugar.  Mix together with the whisk.  
• Add 2 eggs.  Beat with whisk until well broken-up and well-integrated. 
• Add 1/2 cup all-purpose flour and 1/2 tsp vanilla.  Mix gently but well.  
• Transfer to pie plate, again using  mixing spoon or spatula to make sure as much as possible is transferred.
• Bake in oven for 20-25 minutes, until just set in the middle.  Brownies will continue to bake when removed from the oven.  
• Cool (at least 15 minutes) before cutting.

 

Data

• Type of baking dish: round Pyrex pie plate
• Mass and type of chocolate: 50 g; 76% cooks
• Mass of butter: 115 g
• Volume and type of sugar: 1 cup demerara sugar
• Number and size of eggs: 2 large
• Volume of flour: 1/2 cup
• Volume of vanilla extract: 1/2 tsp 
• Temperature of oven: 170 C

 

Observations

A fork stuck into the center of the brownies after 20 minutes emerged clean.  

 

 

Results and Discussion

Experimenter found the resulting brownies were delicious but unexceptional.  Reviewer B found the resulting brownies were "perfect." 

 

 

Conclusion

Experimenter is willing to serve these brownies to company, but further experiments are needed to produce a more satisfactory brownie closer to the Ghirardelli box mix.

 

Works Consulted

• Bittman, Mark. How to Cook Everything. New York, NY: Macmilllan, 1998. Print.
• Smith, Delia. Delia's Complete Cookery Course. London: BBC, 2005. Print.