Janet's Brownie Brittle

This is a recipe I originally found in a cookbook (Sprinkles)  who attributed this recipe to another Janet (Dalton), an acclaimed and award winning pastry chef.  I've done some small tweaks to make this into a recipe our family and friends request frequently.  An added bonus, it also uses up those extra egg whites I often have from other recipes.

Think of a thin chocolate cookie brownie.  Crunchy on the outside with a little chew on the inside.  Eat them as is or two pieces with a scoop of ice cream in-between.  Any small pieces are saved and sprinkles over ice cream.  Thankfully it freezes well because otherwise it would be inhaled in one day!

Janet's Brownie Brittle

Janet's Brownie Brittle

½ c. all purpose flour

2 Tbsp unsweetened Dutch Process cocoa powder*

¼ tsp baking soda

2 oz. bittersweet chocolate

3 oz or 6 Tbsp butter
1 cup white sugar
½ tsp instant espresso powder

1 tsp vanilla extract

2 large egg whites

1½  oz or ¼ c. finely chopped semi sweet chocolate 

1. Sift together flour, cocoa powder, and baking soda in small bowl.  Set aside. 
2. In a medium sized microwave safe bowl, melt chocolate and butter on high for 1 minute.  Stir and continue every 30 seconds to stir until smooth.  Stir in sugar, espresso powder and vanilla.
3. In mixer fitted with whisk or I use a hand held fitted with whisk, beat egg whiles in medium bowl on high until frothy about 2 minutes.  It looks foamy like bubble bath.  On medium speed, add the cooled chocolate mixture and on low speed add flour mixture until just combined.
4. Preheat oven to 325℉ on convection.  Line 2 baking sheets with parchment and spray with vegetable oil (Pam).
5. Spray off set spatula with Pam.  Divide dough between the two sheet pans.  Carefully spread dough thinly over parchment.  Spread as thinly and evenly as you can.  Sprinkle the finely chopped chocolate on top. Place pans in oven and bake for 10 minutes turning the trays back to front and switching the pans top to bottom half way through.  Turn off oven and leave in the oven for an hour or overnight.  Do not open the oven door.
6. Remove from parchment.  Break up into suitable pieces.  Store in container for 1 week if it lasts that long.  It can also be frozen.
7. If you want the brittle crisp outside but a little bit gooey inside, let the pans sit in the oven for another 10 minutes after turning off the oven.  Leave on parchment till cold.  Remove.

Enjoy

*I honestly think Dutch Process cocoa powder is worth looking for and purchasing if you are a dark chocolate lover.  You can use regular cocoa powder in this recipe.  It will still be wonderful.

Overnight Focaccia

Making bread is my weakness.  I love making it, eating it, sharing it.  It's so relaxing for me and at the end you have this wonderful creation to eat.  And the smell.  Heavenly.  

I've made this Focaccia dozens and dozens of times.  I've taken it to share at may gatherings and it is always devoured.  The "sponge" is what takes this focaccia from good to great.  I've often thrown in a little of my own sour dough sponge/starter that sits in my fridge to get a different texture and taste.

This recipe may look long and difficult but it really isn't.  Yes it takes 3 hours the day of baking but most of it is rising time so you can do all those other things you need to do while you wait.  Just set a timer and away you go.  

If you don't have that long, which happened to me one day; after the first rise (instruction #3, don't worry about the last long rise), just dump it onto an oiled sheet pan. Flip it, poke it with your finger to flatten.  Sprinkle with salt and bake.  It will still taste amazing just not as complex.  

Give this recipe a go.  Your family will love you and you will love it.  Besides, isn't the aroma of fresh bread baking enough of an incentive.  Let me know how it goes or if you have any questions please don't hesitate to ask.  Have fun!

Overnight Focaccia

                                                           makes 2 - 8 inch rounds      

Sponge

⅔ c. all purpose flour

½ c. room temperature water

¼ tsp instant yeast*

Dough

2½ c. all purpose flour

1¼ c. warm water (body temperature and no hotter than 110℉)

1 tsp instant yeast

1½ tsp table salt

4 Tbsp extra virgin olive oil

coarse salt, coarse pepper, red pepper flakes, dried rosemary**

1. For the Sponge  In stand mixer bowl or large bowl, combine all ingredients and stir until well combined and no flour is visible.  Cover and let stand at room temperature overnight and for up to 24 hours.  (If you are unable to continue at this point you can leave the sponge covered in the refrigerator for up to 3 days.  Just leave the bowl out for at least 30 minutes before continuing on).
2. For the Dough  In the bowl with the sponge, add the flour, water and yeast. (I hold the hook by hand to get the batter started, then attach the hook).  Mix with the dough hook for about 1 minute until the dough is well combined.  (The dough is very wet so don't worry if it doesn't look like the usual bread dough you maybe use to).  Let rest as is...beaters or spoon in the bowl for 15 minutes. 
3.  Sprinkle the salt onto the dough and continue to beat for another minute until completely incorporated.  Remove beaters and scrape down the bowl.  Cover and let rest for about an hour.  (Don't worry too much about timing. I've left it longer and shorter and it won't ruin the dough).
4. Spray a bowl scraper or spatula with vegetable oil (Pam) and going from the outside of the bowl toward the middle, fold the dough inward.  Go all around the bowl twice, about 8 to 10 folds depending on the size of your bowl.  Let rest again for 30 to 60 minutes.
5. Meanwhile prepare 8 inch round pans.  (I've also used one baking pan either jelly roll style or 9 x 13 inch to make rectangular bread but the round pans give the bread more crusty crunchy parts).  Measure 2 Tbsp olive oil into each round pan or all 4 Tbsp in the one pan.  Rub oil up the side of each pan.
6. Transfer risen dough carefully onto very lightly floured counter.  Divide the dough into 2 equal pieces.  Place each piece into oiled pans.  Flip over so the oiled bottom in now facing up.  Try to make sure the olive oil covers completely by rolling it carefully around pan.  Cover pans and let rest another 5 to 10 minutes.  
7. Oil your finger tips and carefully try to poke and stretch pieces to fit pan (If using sheet pan, just stretch to about ½ to 1 inch thick.  The dough should bake up double in height so keep that in mind for your proportions).  If dough keeps springing back, let the dough rest for another 10 minutes or longer if you wanted puffier bread.  (I've left mine as long as 45 minutes but don't leave it much longer as the bread will start to deflate) 
8. Using a fork, poke dough 10 to 15 times making sure the large bubbles are deflated.  Sprinkle with pinch of coarse salt, fresh grinding of pepper or your preferred topping.  
9. Place in 400℉ convection oven (bottom third of the oven which in my oven is second from the bottom) for 25 to 30 minutes or until golden brown.  Turn pans front to back and switch pans left and right. (Unless you have an amazing oven that cooks evenly).  Remove the bread from the pans  onto a wire rack and let cool for 20 minutes before serving. (Don't serve it right away or it will be doughy.  The bread has to set up first).  You can also freeze this bread.  When you want to serve it, bring the bread to room temperature, heat the oven to 400℉, sprinkle with water and bake for 5 minutes.  

Enjoy.