Marion Cunninghmam's recipe for Parker Brownies_brownies recipe

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Marion Cunninghmam's recipe for Parker Brownies

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joannao 2009-06-06 06:37:07 Publish:

Krista has requested the Platonic Brownie recipe. Now I cannot rest until I have found it. Scanning my cookbook shelf, which holds many volumes without brownie recipes, I fall back on the new edition of the Joy of Cooking. It has its original recipe for Brownies Cockaigne, a recipe for Cheesecake Brownies, and a lower-fat recipe for Chewey Brownies. I happen to like chewier brownies, but I don't have time to try them both. Another possible source is the Marion Cunningham book The Supper Book; Marion Cunningham edited and then rewrote the classic Fannie Farmer cookbook, among many other notable accomplishments in the food world before the rise of celebrity chef TV. She was someone my mother knew well. I met her a few times when I was living in the East Bay, and was impressed by her vivid presence and her passionate nature. Her recipe is called Parker Brownies.

Comparing the two recipes, I see that they are virtually identical in terms of ingredients, but JofC's calls for double the quantities of MC's, with one exception: JoC's recipe uses 4 eggs but Marion Cunningham's uses only egg. What would be the difference with half the amount of egg? The pan size is also larger and the heat is 350 instead of 300, but that could be because of the quantity. and the need to avoid the overcooked edges/not-done-in-the-center problem. Oh, and there is no salt and unsalted butter in JoC, but MC's calls for salt. Hmmm. Chemistry.

Time to look at Cooks Illustrated tutorials for the anal-retentive chef! What? recipes are for members only? How anal-retentive! (But yes, their test kitchen articles ARE the best when you are a nerd like me. I used to subscribe and read them like mystery novels: what IS the secret to perfect brownies?)

The classic SNL sketch of Eugene the Anal Retentive Chef (Phil Hartmann, RIP) is a family joke because my sister and her husband bonded when they discovered that each possessed an industrial kitchen-sized box of plastic wrap.

Marion Cunningham's Parker Brownies:
(makes sixteen brownies)
2 ozs (2 squares) unsweetened chocolate
1/4 cup (1/2 stick) butter
1 cup sugar
1 egg
1/8 teaspoon salt
1/2 cup all-purpose flour
1/2 chopped walnuts
1 teaspoon vanilla

Optional: confectioners sugar for dusting

Preheat the oven to 300 degrees F. Butter an 8" square baking pan. Line the bottom of the pan with waxed paper, the butter and flour the paper.

In a saucepan over very low heat, melt the chocolate with the butter, stirring to blend. Remove from the heat and stir in the sugar, egg, salt, flour, walnuts and vanilla. Spread in the prepared pan and bake for about 30 minutes. Remove from the oven and cool for about 5 minutes, then turn out onto a rack and peel the waxed paper from the bottom. Transfer to a cutting board, and cut into squares. Dust brownies with confectioners sugar, if desired.
Discovered while writing this post: David Lebowitz's blog Living the Sweet Life in Paris, which combines gorgeous photos, pro foodie info, life-in-Paris stories (I lived on and off in Paris for probably a total of two years, but many years ago) and great writing. I shall enjoy reading it and fantasizing about my return.

Comments:

Phil Hartmann. That still makes me so sad. His wife must have been going through hell once she realized what she'd done. *sigh*

Interesting recipe. My hubby loves brownies. He has this one recipe with thin mints inside each brownie......

Comments:

I'm a chocoholic. My brownies are my faves. I also like the crunch that walnuts bring

Comments:

More eggs = more cake like, or so I seem to remember. Eggs expand the dough as it bakes.

Yahoo: Marion Cunninghmam's recipe for Parker Brownies brownies recipe
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