Chocolate Brownies

Ingredients:

¾ cup (175 g/ 1 ½ sticks) unsalted butter
3 ounces (3 squares / 85 grams ) unsweetened chocolate (not bitter)
1 ¼ cup (300 mL) granulated sugar
¾ cup (160 grams) dark brown sugar
¼ cup (60 mL) cocoa powder, sifted

3 large eggs, at room temperature
1 tablespoon (15 mL) pure vanilla extract

1 cup (150 g) all-purpose flour
½ teaspoon (2.5 mL) salt

1 cup (250 mL) chopped toasted walnuts

Chocolate Frosting (recipe follows)

Extra chopped walnuts

Method:

1. In a large bowl, over simmering water (not boiling), melt butter with the chocolate pieces, whisking until everything is melted, smooth, and warm.
2. Gently whisk in both sugars and sifted cocoa powder, stirring until dissolved. Remove from heat.
3. In a separate bowl, whisk the eggs and vanilla together. Temper the eggs with a tablespoon or two of the warm chocolate. Pour the egg mixture into the chocolate and whisk together. Ensure that all ingredients are well incorporated.
4. In a small bowl, stir together the flour and the salt. Whisk into chocolate mixture. Stir in nuts.
5. Pour into prepared 9×9 (or 8 x 8) buttered (and parchment-covered) baking pan. Bake at 350⁰ F (180⁰ C) for 35-40 minutes – or until slightly puffed, and when an inserted cake tester comes out with a little bit of a crumb sticking to it – you want the centre to be firm but not hard.

Chocolate Frosting:

1/3 cup (85 grams) unsalted butter
1 cup (250 mL) confectioner’s sugar
¼ teaspoon (1.5 mL) salt
1/3 cup (85 mL) cocoa powder, sifted

2 teaspoons (10 mL) pure vanilla extract
1 teaspoon (5 mL) instant coffee granules dissolved in 1 tablespoon (15 mL) hot water
1 ½ tablespoons (25 mL) heavy cream

In a food processor, mix soft butter with the cocoa powder, salt, and confectioner’s sugar until smooth. Add vanilla, dissolved coffee granules and heavy cream. Continue to process until thick and smooth.   Add more confectioner’s sugar if it is too thin; add a little more cream if it is too thick.
Spread onto cooled brownies; sprinkle with chopped walnuts.

Questions and comments are always welcome       alex@chilipeppersandpears.com ^[1]