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Feb. 2009 - In this Issue: |
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The Best of Brownies |
Part cake, part fudge, part cookie, but something all to its own, the brownie is a quintessential favorite of everyone. Moist, rich, and with intensity,  a good brownie satisfies a chocolate craving from the first to the last bite. In fact, should you meet someone that doesn't appreciate a good brownie at some level, be suspicious! Ask them if they've ever had a brownie made from scratch, not from a box. There are a few tricks to making good brownies and we're ready to share what we know so that your brownies become the best brownies around! We'll offer some advice on working with chocolate in the kitchen, share some specific tips for brownie-making, and clue you in about some key brownie-baking tools. We finish with three recipes for scrumptious brownies that will be perfect for Valentine's Day . . . or anytime!
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Store Information |
Store Hours:
Monday - Saturday
10 a.m. - 9:30 p.m.
Sunday
11 a.m. - 6 p.m.
Calhoun Square
3001 Hennepin Ave.
Minneapolis
(612) 824-4417
(888) 824-4417
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Kitchen Window Services |
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Equipment Rental |
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Create Something Special
For Your Valentine!
The Rev2 chocolate tempering machine automatically takes over the difficult task of perfectly tempering chocolate. The built-in convenience allows you to spend your time in the fun filled art of creating chocolate masterpieces.
- Available for Rental -
Contact Kitchen Window for reservations and availability
more info
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Mark Your Calendars! |
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Food & Wine Experience
Minneapolis Convention Center
Saturday, February 28
Sunday, March 1
More Information
Minneapolis
Home & Garden Show
Minneapolis Convention Center
March 4-8
More Information
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 Plan some fun with a cooking class at Kitchen Window! We have an incredible line-up of topics, menus, and instructors. There are, literally, dozens of choices to choose from. Our classes make a great outing with friends, visiting relatives and a wonderful date night.
Sweet Tooth Tour - #2709 – Saturday, February 14 - 9:00 a.m.
Meet the Chef: Biella - #2713 – Wednesday, February 18 - 6:00 p.m.
Ready, Set, Bake - Basics of Bread Making - #2715 – Saturday, February 21 - 10:00 a.m.
Oscar Party - #2716 – Saturday, February 21 - 6:00 p.m.
Knife Sharpening Clinic - #2717 – Sunday, February 22 - 10:00 a.m.
View All Cooking Classes You may register for any of our classes any time of day!
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 Join Us for Kitchen Window's
American Heart Association Event
Saturday February 14th 11a.m.-5p.m.
Free In-Store Event
Join us as we share some of our favorite heart healthy recipes, tips, in-store cooking demonstrations and sampling. Plus, we will have a representative from the American Heart Association on site to answer your questions.
Your Heart. Your City. Your Choice.
Get Ready to Go Red with Minneapolis and St. Paul at Uptown and Grand
As part of the American Heart Association’s Go Red For Women campaign in February, the Grand Avenue and in the Uptown business areas will be Going Red with window decorations, health messages and special promotions – including a healthy cooking class with local chefs!
Kitchen Window's Special Event Healthy Cooking Class
Kitchen Window will kick off American Heart Month with its full day event. As part of the full day event, Kitchen Window is offering a special cooking class. People can purchase tickets to join the special cooking class featuring local celebrity chefs, learn how to cook a decadent healthy meal and take the recipe home to share with friends and family. The class will feature an appetizer, main course, and dessert. For those who are unable to attend the class, the recipes and delicious healthy food samples will be available throughout the month of February to celebrate Go Red For Women.
View Class Details and Purchase Tickets
Go Red For Women is the American Heart Association’s national movement to raise awareness that heart disease is the No. 1 killer of women in the United States. It kills nearly one woman every second – more women then the next five causes of death combined, including all forms of cancer. But heart disease is largely preventable. Go Red strives to educate and embolden women to take charge of their health by the choices they make.
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There's nothing quite like fresh, made-from-scratch brownies
warm from the oven, the air redolent with chocolate perfume. Set yourself up for success with these brownie and baking tools.
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It's the deep, dark, rich color of chocolate that is surely the origin of the brownie's diminutive title. The ideal brownie showcases the chocolate in its best light so that the essential qualities of the cacao bean are put on display.
 What is Chocolate? - Chocolate is derived from seeds harvested from the tropical cacao tree. The seeds are encased in pulpy cacao pods. Each cacao tree produces about a dozen pods twice a year, or enough for approximately two pounds of bittersweet chocolate. After cacao pods are harvested, the seeds and pulp are left to ferment for 3-7 days. The seeds are then extracted, roasted, and ground. The ground seeds create an emulsification comprised of cocoa butter (40-50%), cocoa powder (50-60%).
 Different Types of Chocolate - The percentages listed on chocolate packaging indicate the amount of cacao, (cocoa butter and cocoa solids), present in the product. The remainder of the purchased chocolate is comprised of sugar, milk, and vanilla. These percentages translate into the familiar categories as follows:
Milk chocolate = 30-40% cacao
Semi-sweet chocolate = 55-60% cacao
Bittersweet chocolate = 65-80% cacao
Unsweetened chocolate = 99% cacao
(White chocolate has no cocoa solids, only cocoa butter). The darker the chocolate, the greater the antioxidant value, and the less sugar and butter there is in the chocolate. Those of us that like to consider chocolate a "health food," like to quote the comparison of 1.5 ounces of bittersweet chocolate contains the same antioxidant value as a 5 ounce glass of red wine.
Use Good Chocolate -- This leads to the first rule of baking with chocolate, and we'll borrow a phrase from oenophiles, don't use a chocolate in baking that you wouldn't eat and enjoy out of hand. Definitely avoid any temptation to use "chocolate-like morsels" in your baking; you'll be disappointed in the results.
 At Kitchen Window we stock the following chocolate baking chocolates and cocoas:
Callebaut (Belgian Chocolate Company) White, Milk, Semisweet & Bittersweet Chocolate Callets, Semi & Bittersweet Blocks and Cocoa Powder
El Rey (Venezuelan Chocolate Company) Bucare 58.5% & Apamate 73.5% Chocolate Callets, Bucare 58.5% Block (all beans are sourced in Venezuela)
Valrhona (French Chocolate Company) 53% Extra Noir, 55% Equatorial, 61% Extra Bitter, 64% Manjari, 66% Caraibe & 72% Araguani Chocolate Callets and Cocoa Powder
Cordillera (Columbian Chocolate Company) 59% Galeras Bittersweet Chocolate & 65% Sumapaz Bittersweet Chocolate Callets (all beans are sourced in Columbia)
Scharffen Berger (American Chocolate Company) Cocoa Powder, Roasted Cacao Nibs
Melting Chocolate - The principal secret in working with chocolate is remembering that its melting point is about 95 degrees F. Different cacao percentages and various brands may vary slightly, but generally fall into the mid-90's. Chocolate rarely needs to be heated above its melting point in order to be used in baking and will easily scorch or burn at higher temperatures. The various methods for melting chocolate fall into three basic categories:
Indirect Melting - Chocolate may be melted above hot water by placing a metal bowl in a hot water bath, or through the use of a double boiler. The hot water buffers the chocolate from the heat source decreasing the chances of the chocolate becoming too hot. This method is recommended when using the chocolate for covering or dipping.  The water bath provides a more consistent temperature environment while working with the chocolate.
Direct Melting - With some very close attention and very low heat, chocolate destined for a batter may be melted directly in a saucepan. This method works best when melting butter or heating cream along with the chocolate. Begin by heating the butter or cream and add chocolate pieces gradually. Remove from heat prior to the complete melting of the chocolate and always stir continuously.
Microwave Melting - Again, employing some diligence, chocolate may be melted in a microwave. Use short bursts of 20-30 seconds on low-medium power. Allow the chocolate to sit after each burst. The chocolate will retain its shape even though it may be melted, so check and stir after each interval.
Water and Melted Chocolate Don't Mix! - Chocolate is a suspension of solid particles in cocoa butter. When melted, the crystalline structures of cho colate are in flux. If even a drop of water, or a whiff of condensed steam lands in the melted chocolate, the solid particles absorb the liquid and become inspired to glom onto each other in an aberrant crystallized form. This is known as "seizing" and instantly turns beautifully melted chocolate into a stiff, grainy mass. There is no recovery from this situation other than to start over with fresh chocolate.
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Brownie Tricks and Techniques |
 Whether your preference is for a cakey brownie or a fudgy brownie, the techniques for mixing up a batch of great brownies is so easy and infinitely tastier, you'll never be tempted by a box mix again!
Brownies are made from a combination of chocolate, butter, sugar, eggs, flour, and flavoring, most often vanilla. From this base of ingredients the proportions and variations will determine the brownie's character and flair. These tips will assist you achieving great results with every batch:
- Cool any melted butter or chocolate prior to adding any eggs to the mixture. This will prevent the eggs from cooking in the chocolate's heat. By melting butter and chocolate at the lowest possible temperature, cooling time will be minimal.
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Use pure vanilla extract, never imitation vanilla. Pure vanilla extract costs more, but this is truly a case of "you get what you pay for." Since such small amounts of vanilla are used in any given recipe, a good bottle of pure vanilla extract will stretch over many, many batches of brownies and baked goods. We recommend and carry Nielsen-Massey pure extracts. Their vanilla extract is made from Madagascar orchids and is sublime in aroma and flavor.
- For a more cake-like brownie, use an extra egg. This will provide extra loft to the batter and to the baked product. Some brownie recipes accentuate an airy height even more by beating the egg whites separately and folding them carefully into the final batter.
- Recipes that use baking powder will produce a more cake-like brownie. The baking powder acts to produce air bubbles when wet, and if a "double-acting" baking powder, again when heated. Be cautious, too much baking powder will upset the pH (acidity) balance of your brownies. Since baking powder counteracts the slight acidity naturally present in chocolate, too much will dampen the chocolate's intensity and potentially result in a bitter taste. Keep baking powder to less than 1/2 teaspoon for a 9"x9" pan.
- The flour used in your brownies will also affect the end result. If using an all-purpose flour, mix the batter as little as possible after adding the flour. This will keep the flour's gluten from forming and stiffening the brownie. Alternatively, use a soft wheat flour such as cake flour or pastry flour; these flours naturally have less gluten.
- Use a Beater Blade to efficiently scrape batter from the sides of the bowl on your stand mixer. The Beater Blade has revolutionized baking efficiency by eliminat
ing starting and stopping for bowl scrape downs; an even batter is easily achieved every time.
- With or without nuts is a point of passion among brownie lovers! If you opt in for nuts in your brownies, take the extra step of toasting the nuts prior to adding them to the brownie batter. You'll be rewarded with whole new layers of taste. To toast nuts, heat them in a dry skillet on the stovetop, or on a baking sheet in a medium-hot oven (375 F). Toast until the edges of the nuts are just golden. If you'd like to avoid soggy nuts, reserve the nuts for sprinkling on top of the brownie batter.
- Improvise with your brownie recipe to create your own signature brand: vary the type of nuts, add chocolate chunks, lace in your favorite liqueur as an alternative flavoring, or add dried fruit.
- The full brownie experience is complete when served with a cold glass of milk or a great cup of coffee.
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If you've ever been frustrated with brownies that have brick-hard edges and gooey centers, the solution may lie not only with the brownie batter, but how they are baked.
Oven Temperature - Most brownies respond well to baking in a slow to medium oven, 300 - 350 degrees F. Check your oven's temperature with an oven thermometer to ensure that it is calibrated correctly.
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Baking Sheets |
Position of the Oven Racks - Brownies will bake best when placed in the middle of the oven. If the oven rack is placed too low, the bottom may burn; too high and efficient circulation may be impeded. If your oven has hot spots, rotate pans during baking.
Classic Baking Pans - A good kitchen has a few classic baking pans available that will due your brownies justice:
Square Pans: 8" x 8" or 9" x 9"
Rectangular Pans: 9" x 13"
Full Sheet Pan: 18" x 26"
Half Sheet Pan: 18" x 13"
Quarter Sheet Pan: 13" x 9"
Choose sturdy bakeware that will not warp in the heat of the oven and that will stand up to many uses. Metal pans will conduct heat quickly and efficiently. If baking with glass pans, reduce the oven temperature by 25 degrees. Silicone baking pans have revolutionized baking with their naturally non-stick surfaces. Their pliable nature makes removing baked goods from the pan foolproof. Place silicone bakeware on a cookie sheet for safe transfers in and out of the oven.
Specialty Baking Pans - The kitchen world is full of unique, decorative pans in all kinds of shapes, sizes and decoration. Many of them provide a unique twist when making brownies. Try brownies in muffin tins, large or small. Springform pans or other removable bottom pans are perfect for brownies; they eliminate the difficulty of lifting cut brownies.
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The Edge Pan - If you enjoy the edge pieces of brownies, there's a pan made just for you, the Baker's Edge Nonstick Edge Brownie pan. The unique design provides two edges on each brownie. If you shy away from edge pieces, the inventor of this pan says it's because you've never had a good edge. Most brownies are baked too long and have dried out edges. This pan solves that problem and will turn you into an "edge lover."
Cooling Racks - A good cooling rack is necessary for all kinds of baking. Once a baked good is removed from the oven, it is important to stop the baking process by exposing the pan to room temperature air and allowing the cooler temperatures to circulate around the bottom of the pan. We especially like cooling racks that fit neatly inside a corresponding baking pan; this feature is handy when frosting or glazing cookies, bars, or petit fours. You'll find that a grid-style cooling rack works better than a rack with wires in just one direction.
Match the Pan with your Recipe - Good brownie recipes will note what size of pan to use. Match your choice with what's specified in the recipe. If you need to adjust your pan to something different, adjust the oven's temperature and the baking time. If you choose a pan that causes the batter to be shallower, i.e., a larger pan than what is called for in the recipe, increase the temperature slightly and decrease the baking time. If the batter in the pan is deeper, i.e., a smaller pan than what the recipe calls for, decrease the temperature slightly and increase the baking time.
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Free Pound of Callebaut Chocolate
with any $30.00 Kitchen Window Purchase
{THIS COUPON IS VOID}
Please subscribe to our newsletter to receive our next coupon
Limit one coupon redeemable per customer number.
Offer expires February 28, 2009.
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Kitchen Window's Brownie Baking Tips |
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Valhrona Chocolate |
Tip #1: Use chopped pieces of chocolate when melting. Large chunks will melt unevenly and be at risk for scorching. Chocolate chips are perfect shapes for melting but for shape retention reasons may have less cocoa butter than baking chocolate. For chopping a block of chocolate into melting pieces, use a sturdy chef's knife and a cutting board.
Tip #2: Create a stunning visual presentation with unique toppings on your brownies. Stencil brownies with a dusting of powdered sugar. Sprinkle cacao nibs on top of the batter. Glaze baked brownies with melted apricot, strawberry, or raspberry jam. Drizzle melted caramel or white chocolate across finished brownies.
Tip #3: Try a highly secret ingredient that is reminiscent of Aztec chocolate traditions; add a 1/4 teaspoon of cayenne pepper in a recipe sized for a 9"x9" pan. You won't necessarily notice the pepper, but you'll notice a difference!
Tip #4: Use a lettuce knife to cut your brownies. The plastic knife with its serrated edge slices a pan of brownies perfectly while minimizing any damage to your baking pan.
Tip #5: Use cookie cutters to cut special shapes from baked brownies. Allow the brownies to cool slightly, but not completely for best cutting results. |
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  Q: How can you tell when brownies are done baking?
A: Too little baking and the brownies are too gooey; too much baking and they become too hard. Just right, and they're a piece of heaven. Brownie expert, Chef Bev Shaffer, (see below), recommends testing for brownie doneness by inserting a toothpick or cake tester 1-2" from the edge of the pan, not in the center. She looks for a few moist crumbs on the toothpick to determine doneness.
Q: What is the difference between Dutch-processed Cocoa Powder and Unsweetened Cocoa Powder?
A: Cocoa powder, the solid particles that remain after the cocoa butter is pressed from the ground cacao seeds, is slightly acidic in nature and is known as Unsweetened Cocoa Powder. Dutch-processed Cocoa Powder has been treated with an alkali to neutralize the natural acidity. Dutch-processed Cocoa Powder is best used in recipes that use baking powder and require a delicate chocolate flavor. Unsweetened Cocoa Powder has an intense flavor and may be used in recipes that have baking soda as the leavening agent.
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Parchment Paper |
Q: What is the greasy residue on my baking pans that I can't seem to remove?
A: This condition is most likely the result of using nonstick sprays.
Parchment Paper
While nonstick sprays are effective in keeping foods from sticking, the components can build up and discolor pans. We recommend using pure oils in a mister or dabbed on with a brush. Pure oils will clean up easily keeping your pans in great shape without any unsightly, sticky residue.
Q: How can I keep the brownies from sticking to my pan?
A: Line your brownie pan with parchment paper or aluminum foil to eliminate any sticking and to create a smooth surface for easy frosting when inverted. Despite the nonstick nature of both parchment and foil, you'll find most pastry chefs recommending greasing the pan prior to lining and also greasing the lining after placing in the pan.
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Brownies to die for! by Bev Shaffer. Published by Pelican Publishing Company, Inc., Gretna, LA. Copyright 2006.
The only thing more decadent than a pan of freshly baked brownies is an entire cookbook devoted to brownies! Chef Bev Shaffer applies her indomitable enthusiasm to every possible aspect of brownie-making. The book contains over 100 brownie recipes that are generously illustrated with voluptuous close-up photography that will make your mouth water. From basic to quite complex, the brownies are detailed in easy-to-follow instructions that enable the novice and expert baker alike. Luscious titles easily inspire the reader into becoming a baker - Apricot Brownie Cheesecake Supremes, Mint Buttercream Brownies, Rocky Road Frosted Brownies, and even Stress-Free Brownies. The book concludes with a few suggestions for some complimentary brownie partners - ice cream, sauces, white chocolate versions, and brownie serving suggestions. If you have aspirations to be a brownie expert yourself, this book will prepare you well! |
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Recipes excerpted from Brownies to die for! by Bev Shaffer. Published by Pelican Publishing Company, Inc.
Copyright 2006. Reprinted with permission from the publisher. All rights reserved.
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Chocolate-Ganache-Topped Brownies
This recipe is perfect for making a large, crowd-sized batch in one swoop. This brownie was a slightly cakey, mostly chewy, brownie that epitomized all that a brownie should be! With or without the ganache topping, the brownies cut neatly and accommodated some cookie cutter fun. The slow oven kindly cooked the batter in a gentle manner yielding an evenly cooked result throughout the pan, no hard edges or gooey centers. The simple ganache topping made each bite a delightful mouth experience.
View recipe
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Raspberry Marbled Brownies
Dressed up and ready to go, the addition of a cheesecake-like batter and seedless raspberry jam made these brownies colorful and added a bit of sparkle to their presentation. The fresh raspberry flavor juxtaposed with the cheesecake filling on the brownie base was a sublime experience. Chef Shaffer recommends trying other fruit flavors, and we fully intend to follow her advice.
View recipe
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My Favorite Cappuccino Brownies
Chocolate and coffee - both beans, both tropical, both addictive, and both compliment the other in this delightful brownie variation. The balance of cinnamon in the cream cheese-based frosting was perfect, just like a perfect cappuccino! We baked this recipe in muffin tins (ok, silicone pans), and baked them for slightly fewer minutes than the pan version may have required. We were rewarded with ready, individual shapes that had a natural dip in the center providing the perfect well for holding a generous amount of frosting. Some we drizzled with the chocolate ganache, others we covered completely for a totally decadent "petit four-style" brownie.
View recipe
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Share this email with a friend or invite someone to join you for a cooking class.
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Grab a partner, head to the kitchen, and fall in love with chocolate all over again!
From all of us at Kitchen Window
Kitchen Window
Calhoun Square - 3001 Hennepin Ave.
Minneapolis, MN 55408
612-824-4417 / 888-824-4417
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