Zingerman's Bakehouse Black Magic Brownies

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While I was born in Michigan and lived there for many years I have not been to the world famous Zingerman's Bakehouse or the Deli in Ann Arbor. When I had the chance to review a copy of their new Zingerman's Bakehouse cookbook I couldn't wait to try a few of their recipes. 

The Zingerman's Bakehouse cookbook shares 25 years of the their best bread and pastry recipes with home cooks and bakers. There are 65 recipes for bagels, Detroit style pizza, French Crueller donuts, Rhubarb pie, brownies and more. Because I love brownies that was the first recipe that caught my eye.

The bakehouse actually makes three different brownies, the Black Magic which are plain brownies, Magic brownies with walnuts and Buenos Aires brownies with dulce de leche in the middle. I made both the Black Magic and the Magic brownies and they were both fabulous. I typically do not like walnuts in my brownies but the addition of them is this brownie was delicious. The brownies are not cakey and they are not fudgy, they fall in between and are incredibly chewy. 

This cookbook is a wonderful book for both fans of Zingerman's and those who have yet to visit. I am looking forward to making more of their recipes. 

If you would like to make the Black Magic or Magic Brownies here is the recipe.


Black Magic Brownies

1 cup plus 1 Tbsp chopped unsweetened  chocolate
3/4 cup plus 2 Tbsp softened unsalted butter
11/2 cups pastry flour
1 tsp baking powder
4 large eggs
23/4 cups granulated sugar
1 tsp sea salt
2 tsp. vanilla extract

For Magic Brownies:
11/4 cup toasted walnuts


Preheat the oven to 350. Prepare a 9 x 13" baking pan with baking  spray . I like to line my pan with foil and then spray it so that I can easily lift the brownies out.

In a double boiler, melt the chocolate and butter and set aside.

In a medium mixing bowl combine the flour, and baking powder. Mix with a whisk to eliminate the lumps.

In a large mixing bowl or the bowl of a stand mixer combine the eggs, sugar, salt and vanilla. Beat with a whisk until well aerated, about 5 minutes. Add the melted chocolate and whisk to combine. Stir in the dry ingredients using a rubber spatula. If you are making with the walnuts stir in the toasted walnuts at this point.

Pour the batter into the prepared pan, spread the batter evenly. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Cool on a cooling rack for at least an hour. Cut into squares. Enjoy

Note: I was given a copy of the book in exchange for my opinion.


Linking to:

Savvy Southern Style

Connie's PMS Brownies

A few weeks ago I shared a recipe from Extreme Brownies my new favorite cookbook. I have been going from cover to cover baking each and every recipe. These "PMS" brownies are another rich, chewy, chocolaty brownie that I have made and shared several times now, they are quite popular in my house and will be in yours too I believe. 

Connie’s “PMS” Brownie

3 sticks unsalted butter

2 cups,60% bittersweet chocolate chips

6 large eggs, at room temperature

3 cups sugar

1 teaspoon salt

1 tablespoon pure vanilla extract

1 1/4 cups cake flour

1 cup and 2 tablespoons  Dutch-processed unsweetened 

     cocoa powder

Adjust the rack to the middle level of the oven and preheat to 350 F.  Prepare a 9 x 13 inch  baking pan with heavy duty aluminum foil, spray foil with cooking spray or grease with vegetable shortening

Cut the butter into 1- inch chunks. In a small, heavy saucepan, melt the butter pieces over low heat; add the chocolate chips. Stir with a small whisk until combined and the chocolate is melted and smooth. Turn off the heat but leave the saucepan on the burner until ready to use.

Using a whisk, lightly beat the eggs in a large mixing bowl. Place the sugar and salt in a separate small mixing bowl, then whisk into eggs just until incorporated. Briefly whisk the melted chocolate mixture, then gradually whisk into the egg mixture until just combined, whisk in the vanilla.

Place the flour and cocoa powder in a small mixing bowl; whisk to combine. Sift through a strainer directly into the batter; stir into mixture with a spatula until just combined. Pour the batter into the prepared pan and spread evenly.  Bake for 34 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a cooling rack and let cool at room temperature for at least 15 minutes, then refrigerate the pan for 7 or 8 hours, or overnight. 

Remove brownies from the pan then peel off and discard the foil. Place the slab of brownies on a cutting board. Cut brownies with a sharp knife that as been heated in hot water. Enjoy!

Linking to:
Wow US Wednesdays Savvy Southern Style
Katherine's Corner Thursday
Refresh Restyle (Monday)
Dixie Delights
Cedar Hill Farmhouse