HCB: Barcelona Brownie Bars
Saturday, May 21, 2011
Marie, our fearless founder of the Heavenly Cake Bakers has completed her goal of finishing every cake (minus the wedding cakes) in Rose Levy Beranbaum - Rose’s Heavenly Cake Book. In 2 years she baked a total of 90 cakes and through it all manage and inspired over 40 bakers around the world baking along with her every week. I’m not going to lie and tell you that she will be greatly missed. I have gotten so used to every week looking forward to her Last Cake, Next Cake post where she recapped every single bakers trials and hurrah moments – it was the highlight of my mid week.
But, like they said, all good things must come to an end. And while she has accomplished her goal, some of us still have some cakes to finish, and Marie has graciously passed on the HCB managing duties to another fearless baker and my main chica - Jenn from Knitty Baker. Jenn will be taking over keeping the rest of us on track and continue the beloved weekly “Last Cake, Next Cake” recaps while the rest of us finish each of the cakes in the book, some of us will finish sooner than others, but if I know this group, all of us have set this goal and I can guarantee you that each will do our part to complete it.
And it starts this week.
After last weeks tremendous under taking of “Zach’s La Bomba”, I’m not surprise that Jenn went easy on the rest of us and place the Barcelona Brownie Bars in rotation. They were originally made back in October 2009 and these are so easy, I’m not surprise they have become some of the bakers go-to brownie recipe.
They are chocolat-y, and not super sweet at all. Perfect for packing them up and snacking on them while looking for a beach location to crash for 3 days (oh more on that later) along the Florida west coast.
I choose to go the route of doing them by hand, and after baking 47 cakes out of this book I was surprise that Rose included this method as part of the instructions. I can honestly say that I love the book; I just don’t love lots of steps and using half of my bowls collection to make a cake, so when I read that part, I was all over it. They cake together in a snap. They baked super fast too; in less then 15 minutes in the oven, they were done and driving Tom and I crazy with the tantalizing chocolate smell around the house.
The best part, Rose has posted the recipe in her website so you can moosy over and make these tonight as well, I’m sure that you would have all of the ingredients in your pantry right now.. Then all you have to do is stop yourself and NOT EAT all 12 of them in one sitting.
They are that good.
Side note: I choose to replace the pecans for walnuts and skipped topping them with ganache.
Neither were missed.
Oh, and they are perfect with a scoop of vanilla ice cream - dare you to try it!
Reader Comments (11)
I'm making a note of your substitution. I liked this brownie and would make it more often if it was simple without the ganache for vanilla ice cream. Good call, Monica!
These look & sound amazing. Chocolate is perminating my tastebuds just looking at your photos.
i am eating a dried-out brownie from the hotel where i had a weekend seminar, and i wish i was eating one of yours! i love your photos and that dish your brownies are perched on!
and yes, we will finish the book!
These look scrumptious! Love the serving vessel too!
Yummy!
People love these brownies--their individual shape seems fancier than the usual bars, and they taste great. Love your plate/stand!
Great post Monica. Love the intro! I should have you write the intro for this week's LC NC, as I'm completely stumped!
Beautiful photos as well, love the stand, and the square brownie shape.
Monica...your pix make me want to reach into the monitor and grab one! :-)
Thanks guys for all your comments. For those that love the "cake stand" it's actually a candle holder and it came from goodwill.. one of those, mmm moments, I'm getting Tom to make me a round top and then make it into a proper cake stand.
Hey stranger! :o) It's been a while. I hope you're doing well. Your brownies look wonderful. I made these back in Feb and subbed toasted almonds for the pecans, and also skipped the ganache plugs. Wonderful brownies. Leftover freeze really well too!
Hanaa... WELCOME back! I was wondering about you just today... maybe because the ABC is right around the corner.... it's good to hear from you!