Rosie’s Award-Winning Brownies {a giveaway}

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Shelby’s assignment was tough: Make a glorious recipe from Judy Rosenberg’s new cookbook and share it with us. It’s a tough job but she did it well. And we’re offering a giveaway of this very book down below, so read further for details. Thanks! -Maggie

When you think of holiday baking, your mind likely veers towards pretty sugar cookies, cut into fun shapes and decorated with beautiful frosting or colored sugar. While these Christmas cookies are very nice to look at and I enjoy eating one or two during the holiday season… they just aren’t chocolate, now are they?

I confess, if I am going to eat something sweet, more often than not it must be chocolate. Happily for me, a new cookbook just arrived in my life, promising to contain some very chocolate-y recipes. As I flipped through The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book last week, I came across Judy Rosenberg’s brownie recipe, the one that truly put Rosie’s Bakery on the map here in Greater Boston, and I just knew I had to try it for myself.   I think I was really sold when I read that Judy had perfected this recipe once she realized that she didn’t want to “go through life without a really good brownie recipe.” Makes sense to me!

As the name of the book might indicate, these brownies do not cleverly contain whole grains or the addition of secret vegetables. They are filled with things like butter, chocolate, and sugar. They are also AMAZING.   Dense, fudge-like, and very, very chocolate-y, I understand why this brownie gets a great deal of attention. As a cook that often cuts out sugar or otherwise tries to figure out ways to lighten a recipe, it was a bit difficult for me at first to make the recipe as stated, but in the end, I appreciate the pure indulgence of this and the other recipes in the book. If you are baking delectable treats, why not just go for it? After all, sometimes the butter and the sugar are just worth it. This is one of those times.

What’s more, I really just loved this cookbook.   Reading about Judy Rosenberg’s adventures in baking during those early years in Boston and Cambridge made for a humorous and inspiring read, and the book is full of tips and advice for novice and experienced bakers. Her “common sense baking” approach aligns nicely with the way I like to be in the kitchen, and as Judy points out: “the worst that can happen is that you make a mistake–and one of the joys of baking is that the majority of our mistakes are edible.”

So what are you waiting for? Stock up on your butter, your chocolate, your butter and your cream. Get baking this holiday season!

Be charmed by Judy Rosenberg at the Eat Boutique Holiday Local Market on December 10 at Made in Fort Point, where she will be signing and selling her fantastic new cookbook, The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book. I think the cookbook–along with a batch of these ridiculously chocolate-y brownies, might just be the perfect Christmas gift.

***** This giveaway is now closed. *****

For those of you who want to get a jump start on baking, we’re giving away a copy of Judy’s book right now!

Just leave a comment below sharing the answer to this question: “What sweet treat do you bake up each December to usher in the holiday season?” Entries open through Wednesday, December 7, 11:59pm EST. We’ll randomly select one winner and personally ship the prize directly to you!

Want extra entries? Increase your odds of winning by leaving a separate comment for each bonus entry, in addition to the main comment entry.

  1. Follow @eatboutique on Twitter and tweet the following:
    I love handmade food + just entered to win Judy Rosenberg’s new cookbook from @eatboutique! Enter here: http://tinyurl.com/7fbf2eg
  2. Like Eat Boutique on Facebook. If you’re already a fan, just leave a comment here saying so!

Be sure you enter a valid email address, because if your name is drawn and we can’t get a hold of you within 48 hours, we will choose an alternate winner. Happy commenting and good luck!

Now onto the recipe…

Did you know we’re hosting our Holiday Local Market on December 10, 2011 in Boston? Meet, taste and shop for holiday gifts!

Rosie’s Award-Winning Brownies

From The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book by Judy Rosenberg

Ingredients:

  • Vegetable oil or butter for greasing the pan
  • 6 ounces unsweetened chocolate
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, at room temperature
  • ½ cup all-purpose flour
  • ½ cup chopped walnuts (optional)

Directions:

  1. Place a rack in the center of the oven and preheat to 350 F. Lighting grease an 8-inch square pan with vegetable oil or butter, or line the bottom with parchment butter.
  2. Melt the chocolate and butter in the top of a double boiler placed over simmering water. Let the mixture cool for 5 minutes.
  3. Place the sugar in a medium-size mixing bowl and pour in the chocolate mixture. Using an electric on medium speed, mix until blended, about 25 seconds. Scrap the bowl with a rubber spatula.
  4. Add the vanilla. With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Scrape the bowl after the last egg is added and blend until velvety, about 15 seconds. Then scrape the bowl again.
  5. Add the flour on low speed and mix for 20 seconds, stopping once to scrape the bowl. Finish by mixing by hand, being certain to mix in any flour at the bottom of the bowl. Stir in the nuts, if using.
  6. Spread the batter evenly in the prepared pan. Bake just until the center rises to the level of the sides and a tester comes out with moist crumbs, 30 to 35 minutes.
  7. Let the brownies cool in the pan on a rack for 1 hour before cutting and serving them. And don’t forget the tall glass of milk.
All photos styled and photographed by Shelby Larsson.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.

Comments

48 responses to “Rosie’s Award-Winning Brownies {a giveaway}

  1. We usually start the holiday season with a batch of frosted sugar cookies, and a mega-batch of mincemeat filled cookies.
    rsgrandinetti@yahoo(DOt)com

  2. My mom was always the baker in our family, and her apple pies were legendary. After her death my father became somewhat obsessed with carrying on the tradition. He made pie after pie trying to replicate her culinary magic, culminating in his finding a recipe called Mile High Apple Pie. This baby is pure fabulicous. And before he passed away he passed on this magical pie to me – and now it is my holiday not to be missed dessert, and of course breakfast. 

  3. Every year I make brown sugar ginger cookies.  I’m generally not a fan of ginger but it gives these cookies a nice bite.  (I am a FB fan of Eat Boutique, though :-))

  4. Ever since I was a kid I’ve always made Chocolate No-Bake Cookies (dubbed “cat turds” by my brothers and “cow pies” by my children).  I know it’s almost like cheating, but in 20 minutes with ingredients I always have at hand, I have a bunch of chocolate-y, candy-bar good, fresh cookies.  They always disappear very quickly.  It’s amazing what oatmeal, cocoa, butter and sugar can do when melted together.  🙂

  5. I agree with Shelby. If I am going to eat something sweet, it is usually chocolate. One of my favorite holiday cookie treats is triple chocolate chocolate chip cookies. They are chocolate cookies with white chocolate and dark chocolate chips. I only make them if I have somewhere to go with most of them.

  6. I make chocolate crackle top cookies – not only are they chocolatey & delicious, the crackle of powdered sugar on top is beautiful, and my late grandmother used to make them. 

  7. Every December (and sometimes at the end of Nov…shh) I make a batch of my Granny’s famous butter fudge. And keep making batches until Christmas day!!

  8. The gingerbread house always puts us in holiday spirit! The key is getting it made in early December and leaving the decorating as a continuous weekend activity.

  9. Cheesecake is my holiday indicator! A very, very rich version with a pound of butter and tons of cream cheese.

  10. I’ve just made some brownies, but am always looking for other recipes – so this Brownie recipe would be one to usher in the festivities, but I am also a savoury kind of girl – somethign that would be good with cheese.

  11. I love David Lebovitz’s  GingerCake…I make it every year, and
    people always love it…it’s the best!

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