IDEA ALLEY

Brownies, blossoms to add to repertoire

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Several readers wrote letters and emails expressing disappointment that there was not a brownie recipe included the story by Kathleen Purivis of The Charlottle Observer about ways to enhance and improve from-scratch recipes.

The following recipe is not for the brownies featured in the photo that accompanied Purvis' story -- that recipe is not available -- but we've been told by several people this makes the best brownie they've ever had.

The original recipe is from Food and Wine, but we've made a couple of tweaks over the years. This recipe, when baked in a 9-by-13-inch pan, produced very thick, tall brownies. If thinner brownies are desired, divide batter between two pans or use an 11-by-15-inch pan.

Brownies

2 cups (4 sticks) salted butter

1 1/2 pounds semisweet chocolate, chopped

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

6 eggs

2 1/2 cups granulated sugar

2 tablespoons vanilla extract

2 tablespoons water or milk

1 1/2 teaspoons espresso powder (see note)

6 ounces semisweet chocolate chips

1 cup chopped walnuts, lightly toasted

Heat oven to 350 degrees. Line a 9-by-13-inch glass or ceramic baking dish with parchment paper or generously coat with cooking spray. If thinner brownies are desired, use an 11-by-15-inch pan.

In the top part of a double boiler set over barely simmering water, melt the butter and chopped chocolate.

In a small bowl, whisk the flour with the baking powder and salt.

In a large bowl, using an electric mixer, beat the eggs with the sugar at medium-high speed until pale and thick, about 4 minutes. Beat in the vanilla, water or milk and espresso. Add the flour mixture and beat until just incorporated. Beat in the melted chocolate at medium speed. Using a spoon, stir in the chocolate chips and walnuts.

Scrape the batter into the prepared baking dish. Bake in the center of the oven for about 1 hour, until the top is shiny and lightly cracked, the edges are set and the center is still a bit jiggly. Transfer the dish to a rack and let cool completely. Cut into 12 large rectangles and serve.

The brownies will keep in an airtight container for up to three days, or wrapped in foil and frozen for up to three months.

Note: Espresso powder is available at specialty stores. Do not substitute instant coffee granules.

Barbara Sue Turner shares this in-season recipe for squash blossoms.

Fried Squash Blossoms

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon garlic salt

1/4 teaspoon ground cumin

1 egg

1/2 cup milk

1 tablespoon vegetable oil, plus more for frying

12 large freshly picked squash blossoms, gently washed and patted dry, stamens removed (see note)

In a medium bowl, combine the flour, baking powder, garlic salt and cumin.

In a separate bowl, beat together the egg, milk and 1 tablespoon vegetable oil. Add egg mixture to flour mixture and stir until smooth.

In a deep, heavy skillet, add enough oil to fill to a depth of 2 inches. Heat oil to 375 degrees.

Dip blossoms in batter, then fry in hot oil, a few at a time, until crisp and golden brown. Drain on paper towels.

Serve warm.

Note: If harvesting blossoms from your squash plants, to avoid depleting your plants' yield, use male blossoms only. Male blossoms can be identified by their straight stem.

Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

[email protected]

Please include a daytime phone number.

Food on 06/11/2014

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