[Tuesday, August 2, 2011] LUCAS VALLEY: At 7 p.m. a man received a package containing a used pump from his mother-in-law, which was supposed to contain a picture frame. The man did not want to keep the pump.
I don’t know about you, but for me, this item from the Sheriff’s Calls column in the August 4, 2011 issue of The Point Reyes [California] Light leaves just too many questions unanswered. What kind of pump was it? Why did the son-in-law not want to keep it? Was the poor man able to get hold of another picture frame, and what was the fate of the one he was counting on receiving from his mother-in-law? Was this her first offense, or did she have a list as long as your arm of bait-and-switch priors? Did deputies arrest the woman, take care of disposing of the pump, or simply give advice?
And why did the mother-in-law not just send brownies? No one ever calls the sheriff about brownies.
These brownies have a melt-in-your-mouth texture and less sugar than most.
Yield: 24 brownies (9 x 13-inch pan)
- Mix: 10 minutes
- Bake: 40 minutes
Final Dough Ingredients:
- 300 g 72% cocoa (bittersweet) chocolate, chopped
- 226 g unsalted butter, cut into pieces
- 200 g sugar
- 6 g (1 teaspoon) salt
- 8.4 g (2 teaspoons) vanilla extract
- 160 g (3 whole) eggs, at room temperature
- 40 g cocoa powder
- 220 g mature 100%-hydration sourdough starter
- Preheat the oven to 325F.
- Butter a 9 x 13-inch metal baking pan. Line the bottom of the pan with parchment, and butter the parchment.
- In the microwave, melt together the chocolate and the butter. Check it frequently to make sure it doesn’t burn.
- Whisk in the sugar, salt, and vanilla.
- Add the eggs one at a time, whisking to combine after each addition.
- Sift the cocoa powder over the chocolate mixture and stir to combine.
- Add the starter and stir gently until it is completely incorporated.
- Turn the batter into the prepared pan and bake for about 40 minutes, until a bamboo skewer inserted in the center come out clean.
- Cool in the pan for 20 minutes, then loosen the edges with a knife, invert onto parchment paper, and re-invert onto a cooling rack.
- When completely cool, cut into squares.