Saturday, July 5, 2008

High-magnitude brownies


Since creating my piece de resistance, Belgian brownies with cappuccino ganache and caramelized cacao nibs, last year for the Battle of the Brownies (which I lost!) , I've been a little disappointed with the brownies I've made. Although airy, cake-like brownies are delicious, I was longing for a more sophisticated version of gooey, fudgey classic brownies.

So I went back to one of the contenders in my brownie bake-off from one of my favorite cookbooks, the Moosewood Restaurant Book of Desserts, but instead of using regular unsweetened chocolate I used Domori's Rio Caribe 100% bar. I love Domori chocolates for their unabashedly bold flavors. And although baking usually dulls the flavors of premium ingredients, the sheer magnitude of the chocolate flavor forcefully announces its provenance. The brownies really taste more like premium truffles than bake sale staples, and half of a regular-sized portion is more than enough for a substantial hit of sweet gooey fudginess. Yes, a batch of brownies will set you back $10 for the chocolate alone. But if you're going all out in search of a cure for the brownie blahs, these will definitely do the trick.

Moosewood Fudge Brownies

3 ounces unsweetened chocolate
1/2 cup butter (I prefer cabot)
2 eggs
1 tsp vanilla
1 cup brown sugar
1/2 cup pastry flour

1. Heat the chocolate and butter in a double boiler, whisking continuously until melted.

2. Cool the chocolate mixture to body temperature and whisk in the eggs.

3. Whisk in the flour, sugar, and other ingredients until blended thoroughly, but do not overmix.

4. Baked in a 350 degree oven for about 20 minutes until set.

1 comment:

Fearless Kitchen said...

This is really great - it looks delightful, and it doesn't look all that complicated either.