First I want to say, if you haven't checked out Shane's blog,
Culinary Alchemy, you need to head over there right now!
Shane is a fantastic cook... and he's often channeling Alton Brown!
This is another one of his recipes. It makes a very rich, decadent, chocolaty batch of brownies that is sure to satisfy even the most demanding chocolate lover.
Shane's Brownies12 oz Bitter Sweet Chocolate – 60 – 65%
1 1/2 cups Unsalted Butter
1/4 tsp Cayenne Pepper
A Pinch of Salt
6 Large Eggs
1 1/2 cups Granulated sugar
1/4 cup Light Brown sugar
1 tsp Vanilla extract -or- 1/2 Vanilla bean scraped
1 TB Strong brewed Coffee or 1 tsp Espresso Powder
1 1/2 cups Plus 2 TB AP Flour
1 cup Milk Chocolate chips
Line a 13x9 pan with Parchment paper, leaving an overhang so the brownie slab can be lifted out in 1 piece.
Preheat oven to 350F.
In a large sauce pan, melt butter over low heat.
Chop your chocolate for even melting.
Add chopped Chocolate to the melting butter and stir until smooth.
Remove from heat, whisk in cayenne and salt, then set aside to cool slightly.
Meanwhile, whisk eggs and sugars together with vanilla and espresso powder.
Once the chocolate is cooled, begin pouring in the eggs, in a steady stream, into the chocolate, stirring constantly.
This will keep the eggs from curdling.
Your chocolate mixture should thicken slightly once the eggs are incorporated.
Begin folding in the flour, just until combined, lumps are OK. If you mix it too much, your brownies will be more like cake when they are finished baking.
Once the flour is folded in, add the chocolate chips and incorporate with a few quick strokes.
Pour into your prepared pan and, with a spatula, level out your batter making sure to get it into the corners.
Then bake in the oven for 30 – 40 minutes. (5 minutes less for a dark pan)
Brownies are not supposed to be cooked to complete done-ness or they will be dry. You will know they are done when the top becomes shiny and mottled and a toothpick inserted should come out with fudgy crumbs.
~~~~~~~~~~~~~~~~~~~~So I really just followed Shane's recipe... no tweaking.
I weighed out a combination of 70% chocolate & baking squares (54% I think)
Going heavy on the 70%
Melt the butter... then add chopped chocolate.
Mmmmm.... melty...
Whisk in cayenne and set aside to cool.
(I didn't add salt, because I typically have salted butter)
Whisk eggs and sugars together with vanilla and espresso powder.
When the chocolate has cooled, begin pouring in the eggs, in a steady stream, into the chocolate, stirring constantly.
Looks like no action shot here!
Begin folding in the flour, just until combined, lumps are OK. If you mix it too much, your brownies will be more like cake when they are finished baking.
I used a whisk... but wasn't really 'whisking'.
Fold in the chocolate chips.
Pour evenly into your prepared baking dish.
Then bake in the oven for 30 – 40 minutes. (5 minutes less for a dark pan)
Brownies are not supposed to be cooked to complete done-ness or they will be dry. You will know they are done when the top becomes shiny and mottled and a toothpick inserted should come out with fudgy crumbs.
These were great!
Next time I'd probably throw in a big handful of coarsely chopped walnuts.
This is for you Shane!
