The creaming method refers to whipping or paddling sugar into butter until the butter is light and airy followed typically by egg, flavorings and flour. It’s used for cakes and cookies that don’t need lots of leavening from the egg–chocolate chip cookies, pound cake. And brownies.
When is the creaming method for Brownies especially unpleasant? When they’re also Fryed.
Browns 7, Steelers 34 (a score, bad as it is, that scarcely describes this butt-ugly performance).
If you live in Cleveland, apparently, you’ll have to make your own brownies.
Bittman’s Non-Cleveland Brownies
Time: 40 minutes
3 ounces unsweetened chocolate
8 tablespoons (1 stick) salted or unsalted butter, more for greasing pan
1 cup sugar
1/2 cup all-purpose flour
Pinch salt if you use unsalted butter
1/2 teaspoon vanilla extract, optional.
Heat oven to 350 degrees. Combine chocolate and butter in a small
saucepan over very low heat, stirring occasionally. When chocolate is
just about melted, remove from heat, and continue to stir until mixture
is smooth. Meanwhile, grease an 8-inch-square baking pan. If you like,
also line it with waxed or parchment paper and grease that.
Transfer mixture to a bowl, and stir in sugar. Beat in eggs, one at a
time. Add flour (and salt and vanilla if you are using them), and stir
to incorporate. Stop stirring when no traces of flour remain.
3. Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting.
Yield: About 1 dozen brownies.