i thought i would kick off my brownie exploration with a recipe from thomas keller’s adhoc cookbook. these brownies are absolutely delicious. i might add that they taste quite similar to the chocolate bouchons that he sells at his eponymous time warner center pastry counter!
Brownies by Thomas Keller
(adapted from adhoc at home; makes about a dozen rectangular brownies)
|Cocoa powder||1 cup, unsweetened|
|Butter||¾ pounds (3 sticks)|
|Eggs||3 large ones|
|Sugar||1 ½ cups|
|Vanilla Extract||½ tsp|
|Chocolate Chips||6 oz.|
|Confectioners’ Sugar||For dusting|
- Preheat oven to 350ºF. Butter and flour a 9-inch square pan, and set aside.
- Microwave the butter for 30 seconds or until it is about half melted. Stir with a spatula until creamy and set aside.
- Combine flour, cocoa powder and salt in a small bowl and set aside.
- In the bowl of a stand mixer with the paddle attachment, mix together eggs and sugar until thick and pale on the highest speed. Add in vanilla.
- On the lowest speed, add in the butter (from step 2) and dry ingredients (from step 3) in thirds until just incorporated.
- Stir in chocolate chips. (The batter can be refrigerated for up to 1 week).
- Pour the batter into your prepared pan. It is very thick and you may need to use an offset spatula to spread it evenly.
- Bake for ~45 minutes, or until a cake tester comes out clean.
- Cool in the pan until it is around room temperature, flip and cut into 12 rectangles. Dust with confectioners’ sugar before serving.