Free Chocolate Orgasm Brownies!

Really, it’s true!

To celebrate the publication of The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book, author/owner Judy Rosenberg is hosting a Free Chocolate Orgasm Brownie day (while supplies last!) at her three Rosie’s Bakery locations on Tuesday, December 6. They are:

• 9 Boylston Street; Chestnut Hill, MA
• 1796 Massachusetts Avenue; Cambridge, MA
• 2 Station Street, South Station; Boston, MA

Rosie’s Award-Winning Brownies

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Growing up, there was nothing I craved more than a good brownie. It took me years to come up with my own version—fudgy, but not too sweet. Countless all-nighters slaving over a hot mixing bowl and all those inches on my thighs proved to be worth it, though.

makes 9 to 12 brownies

ingredients

Vegetable oil or butter for greasing the pan (optional)

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

1/2 cup all-purpose flour

1/2 cup chopped walnuts (optional)

1. Place a rack in the center of the oven and preheat to 350°F. Lightly grease an 8-inch square pan with vegetable oil or butter, or line the bottom with parchment paper.
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 mixer on medium speed, mix until blended, about 25 seconds. Scrape 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 more 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 the 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 inserted in the center 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.

note: Leave the brownies in the pan, at room temperature, covered, for up to 2 days. After that, layer them in an airtight container with plastic wrap, parchment paper, or waxed paper between the layers, and store for another 2 days in the refrigerator or in the freezer for up to 2 weeks. They are delicious cold or at room temperature.

Chocolate Orgasms

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Okay, Daddy, now you can admit you were wrong—this is a great name. After all, it has become Rosie’s most famous dessert. Although people of all ages come to my stores and eat big versions of this bar, when I make them at home, I like to cut them into small squares, top each one with a whole walnut or raspberry, and arrange them on a paper lace doily. They are also wonderful served in a small bowl with vanilla, chocolate chip, coffee, or mint ice cream.

makes 36 small brownies

ingredients

Rosie’s Award-Winning Brownies (nuts are optional; page 259)

3 1/2 ounces unsweetened chocolate

1/2 cup plus 1 tablespoon evaporated milk

3/4 cup sugar

1. Bake the brownies as directed in the recipe and allow them to cool completely in the pan on a rack. Don’t cut them yet.
2. To prepare the frosting, melt the chocolate in the top of a double boiler placed over simmering water.
3. Pour the evaporated milk into an electric blender and add the sugar and the melted chocolate. Blend the frosting on medium-low speed until it thickens, about 50 seconds (the sound of the machine will change when this process occurs).
4. Using a frosting spatula, spread the frosting evenly over the surface of the cooled brownies and allow them to sit for 1 hour before cutting them.

note: When cut, refrigerate the brownies in the pan, covered with plastic wrap, for up to 2 days. After that, layer them in an airtight container with plastic wrap, parchment paper, or waxed paper between the layers, and store for another 2 days in the refrigerator or in the freezer for up to 2 weeks. They are delicious either cold or at room temperature.