March 11, 2008

Double Chocolate Brownies

A few years ago, when it was still Peter Kump’s School of Culinary Arts, I took a chocolate class from Nick Malgieri. If you ever have the opportunity to take a chocolate class, I highly recommend it. It is not often that one has the opportunity to be in a room with over over twelve pounds of melting chocolate. The aroma is unbelievable.

Following is a revised version of one of the recipes we made in class.


Double Chocolate Brownies

1 cup unsalted butter, cut into small chunks
8 ounces bittersweet chocolate
4 eggs
¾ teaspoon salt
1 cup dark brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
¼ cup walnuts, chopped
¼ cup chocolate chips

Preheat oven to 350 degrees. Line a 13x9 inch pan with parchment paper.

In a double boiler, melt butter and chocolate. (If you don’t have a double boiler, boil water in a pan and then remove it from the heat and place your bowl of chocolate and butter on top of the pot (do not let the bottom of the bowl touch the water).

Cool slightly.

In a large bowl, whisk eggs, salt, sugar, brown sugar and vanilla.

Slowly whisk in the melted chocolate mixture. Fold in flour just until combined.

Stir in walnuts and chocolate chips (optional).

Spread batter into prepared pan. Bake for 35 to 40 minutes or until shiny and beginning to crack on top.

When cool, cut the brownies into individual serving size pieces. Wrap each piece in plastic wrap. Place all of the wrapped pieces inside a plastic bag or sealed container.

Now for the difficult part. Wait one day before eating. (I'm not joking.) The chocolate flavor is much more intense if you wait.

Valentine's Day

For Valentine's brownies, use a heart shaped cookie cutter to cut the brownies.  Wrap each heart in individual plastic bags tied with a ribbon.  Add a special Valentine's Day tag.