Brownies return

Few days ago a friend of mine left for US for few months. We usually have breakfast/coffee/ chats together and he was always complaining about the brownies he was buying at the store.

And since he discovered my blog, every morning I heard the same question – when are you going to bake brownies and bring some for breakfast?????

Well, finally before he left, I managed to cook some of my favourite brownies. Now the new question is – when are you going to make a deal with the store, so we can buy the brownies everyday?

For this I used Thomas Keller’s recipe featured in Ad-hoc at Home which always works like a charm, the only downside to it is that you become addicted to them. Just side story about this book – I LOVE IT. Besides the fact that is a special book for me, as I got it as a gift from my friends at my PhD defense, the recipes presented in this book are simply amazing. The food is so good, somehow it has a home feel to it, there are so many wonderful flavours married in these dishes that you can’t stop cooking :-)

brownies

makes 12 pieces

3/4 cup all-purpose flour
1 cup unsweetened alkalized cocoa powder
3/4 pound (3 sticks) unsalted butter, cut into 1-tablespoon pieces
1 teaspoon kosher salt
3 large eggs
1 3/4 cups granulated sugar
1/2 teaspoon vanilla paste
6 oz 61 to 64% chocolate, chopped into chip-sized pieces ( about 1 1/2 cups)
Powdered sugar for dusting

Preheat the oven to 350F. We use a 9-inch square silicone mold, because it keeps the edges from overcooking; if you use a metal or glass baking pan, butter and flour it. Set aside.

Sift together the flour, cocoa powder, and salt; set aside

Melt half the butter in a small saucepan over medium heat, stirring occasionally. Put the remaining butter in a medium bowl. Pour the melted butter and stir to melt the butter. The butter should look creamy, with small bits of unmelted butter, and be at room temperature.

In a bowl of a stand mixer fitted with the paddle, mix together the eggs and sugar on medium speed for about 3 minutes, or until thick and very pale. Mix in the vanilla. On low speed, add about one-third of the dry ingredients, then add one-third of the butter, and continue alternating the remaining flour and butter. Add the chocolate and mix to combine. (The batter can be refrigerated for up to 1 week.)

Spread the batter evenly in the pan. Bake for 40 to 45 minutes, until a cake tester or wooden skewer poked into the center comes out with just a few moist crumbs sticking to it. If the pick comes out wet, test a second time, because you may have hit a piece of chocolate chip; then bake for a few more minutes longer if necessary. Cool in the pan until the brownie is just a bit warmer than room temperature.

Run a knife around the edges if not using a silicone mold, and invert the brownie onto a cutting board. Cut into 12 rectangles. Dust the tops with powdered sugar just before serving.

About these ads

7 thoughts on “Brownies return

  1. Those brownies look so deliciously gooey!! NOMS! And I’ve JUST bought Ad hoc at home…so am super excited to hear that you love it! Any suggestions on what recipes I should try first? Besides these stunning brownies of course… :)

  2. Hello,

    We bumped into your blog and we really liked it.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy it.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”

    Best regards,

    petitchef.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s