Dark Chocolate Brownies

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In college, my then carnivorous, live-in boyfriend gave me a little 1950s paperback cookbook about cooking for 'the working man'.  Its stellar recipe was for brownies made with cocoa and Crisco. Many years of marriage (and conversion to vegetarianism) later, he still loves brownies so I crafted this updated version. It packs a big sugar load so we've also adapted it to using beets and applesauce (will share that recipe soon).

P.S.: For our boy's "Dark Side of the Moon" birthday, I baked this in a round spring form pan and dusted it with powdered sugar.  "That's one small step for a man, one giant leap for mankind."

P.P.S: La Mére de la Famille, my favorite sweet shop in Paris, recently published a cookbook that has an almost identical recipe - though it separates, beats and folds the egg whites in at the very end.  I vowed to try it but the boy protests! He does not protest when an occasional mint chocolate bar makes its way into this recipe.

RECIPE

  • 3.5 ounces 85% dark chocolate bar (plain, mint, orange, ginger, or raspberry)
  • 4 tablespoons butter
  • 3 farm fresh eggs
  • 2 cups organic sugar
  • 1 cup all purpose flour
  1. Preheat oven to 350F.
  2. Line a square baking pan with parchment paper (and butter the unlined sides).
  3. Melt butter and chocolate in a double boiler and allow to cool a few minutes.
  4. Beat eggs and sugar. Temper egg mix with a little bit of the cooled chocolate. Whisk in all the chocolate.
  5. Fold in the flour and pour into the pan
  6. Bake 25 minutes or until skewer comes out clean.
  7. Or top with fresh strawberries and hand out forks.
  8. Cool and lift out of the pan using the parchment paper.

 

 
 
 



    jane beck

    rayogram, 305 West Broadway Suite 275, New York, NY 10013

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