You can turn these into a special dessert by serving them alongside Caramel Ice Cream or with Vanilla Ice CreamÂ and Caramel Sauce, but theyâre great with just a little whipped cream or powdered sugarâ or all by themselves.”
Whether Thomas Keller is demonstrating how to make a perfect roasted chicken or a favorite comfort food desert, you know that this celebrity chef knows how to deliver fabulous food that will never disappoint your guests.
SERVINGSÂ Â 12
3/4 cup all-purpose flour
1 cup unsweetened alkalized cocoa powder or cocoa powder
1 teaspoon kosher salt
3/4 pound (3 sticks) unsalted butter, cut into 1-tablespoon pieces
3 large eggs
1 3/4 cups granulated sugar
1/2 teaspoon vanilla paste or pure vanilla extract
6 ounces 61 to 64% chocolate, chopped into chip-sized pieces (about 1 1/2 cups)
Powdered sugar for dusting
Preheat the oven to 350Â°F. Keller uses a 9-inch square silicone mold, because it keeps the edges from overcooking; if you use a metal or glass baking pan, butter and ï¬our it. Set aside. Sift together the ï¬our, 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 over the bowl of butter and stir to melt the butter. The butter should look creamy, with small bits of unmelted butter, and be at room temperature.
In the bowl of a stand mixer ï¬tted 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 ï¬ our 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 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. (The brownies can be stored in an airtight container for up to 2 days.)
Is there anything better than chocolate brownies out of the oven? I’m not sure there is. If this defines delicious decadence for you, then try this recipe,, which you will find in Keller’s AD HOC AT HOME cookbook. In addition to recipes, you will find Â sources for ingredients to this recipe as well as many others.
Excerpt fromÂ AD HOC AT HOME by THOMAS KELLER (Artisan Books). Copyright 2009. Deborah Jones photographer.
– The Gourmet Review