I was super excited to try out my new Williams Sonoma Chocolate Bar Brownie Pan, so armed with a can of Wilton Easy Bake Non Stick Spray, I decided to go for it.
I used the recipe that came with the pan and although they are not the best brownies I have ever tried they are very nice indeed. The brownies literally fell out of the tin the second I turned it upside down and although the word chocolate is not perfect, (I think this may be a bit of over spraying on my part as well as not enough tapping of the pan on the counter before baking), they really look like squares of chocolate and I'm really rather happy with them.
I can't wait to try my Oreo tin now and I will definitely try these again soon maybe with my usual brownie recipe and a slightly less apprehensive demeanor.
Chocolate Bar Brownies by Williams-Sonoma
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5 oz. bittersweet chocolate, broken into pieces (we used semi-sweet)
10 tbsp (1 1/4 sticks/155g) butter, cut into cubes
2/3 cup (125g) all-purpose flour
1/3 cup (30g) cocoa powder
3/4 tsp baking powder
1/2 tsp salt
1 1/4 cups (315g) sugar
3 eggs at room temperature
11/4 tsp vanilla extract
Preheat oven to 350 degrees. Grease the Chocolate Bar Brownie Pan.
( I used Wilton non-stick cooking spray, it is amazing!! Warning though using such a spray will alter your cooking time, check the brownies 10 minutes before you normally would).
Put the chocolate and the butter in a heatproof bowl over simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let the mixture cool slightly.
In a bowl, whisk the flour, cocoa powder, baking powder and salt until combined. Set aside.
In a large bowl, whisk together the sugar, eggs and vanilla until well combined. Temper the egg mixture by adding a small amount of the cooled chocolate mixture to the egg mixture at intervals until it is incorporated. Whisk in the flour mixture until just combined.
Pour the batter evenly into the prepared pan ( I spooned it so there was no need to break the bars, consequently I don't think my brownies are as deep as they would have been).
Gently tap the pan on the counter to release any air bubbles.
(Maybe not quite so gently...?)
Bake until the top is smooth and shiny and a toothpick inserted into the centre comes out with a few crumbs attached. The original recipe called for baking 35-40 minutes but I removed them from the oven after 25-30 minutes - they were moist and chewy.
Transfer the pan to a wire rack and let cool for 15 minutes. Invert the brownie pan onto a cutting board and cut or break into 12 rectangular pieces.
4 comments:
They look fab! Cannot wait to see the Oreo pan cake! My friend has been wanting that for ages! Nx
I think they came out rather well! Certainly looks like a chocolate bar!
I'd love to buy your brownie bar pan. It is not sold anymore do to a lawsuit between hershey & williams sonoma. If you are interested I'd buy it for $50.00
Sorry b but I couldn't bare to part with it, I love it way to much. I had no idea it was off the Market x
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