I recently discovered that one of my coworkers has an incredible sweet tooth. He’d been going after the commerical brownies at the Cafe inside the office building where I worked. So, I thought I’d drag out an old recipe of mine to see how my version stacked up against the one’s he’d been eating in the Cafe.
2 sticks (8oz) unsalted butter
4 oz unsweetened 100% chocolate (finely chopped)
2 cups of sugar
4 jumbo eggs
1 teaspoon vanilla extract
1 cup of all purpose flour
2 oz 70% valhrona chocolate (finely chopped)
1. melt butter over medium and then add the unsweeted chocolate to melt and stir until combined
2. remove from heat, add sugar and stir again until combined (it will appear grainy).
3. add a beaten egg, 1 at time and stir to incorporate
4. stir in the vanilla
5. add the flour a bit a time and stir to blend well.
6. Into a buttered 9×13 non stick baking pan, pour in half the brownie mix and distribute evenly in the
bottom of the pan.
7. sprinkle a layer of the 70% valhrona chocolate and then cover with the remaining brownie mix.
8. Place the baking pan with the brownie mix into a preheated 350 degree oven and bake for about 30 minutes
9. check to make sure the brownie is cooked through and set outside to cool to room temperature.
I got the brownies transported to work the next day and they appeared to be a big hit. Even my wife liked these – and she’s not that big a fan of chocolate. I suppose if I wanted to add a Nobu twist to this, I could follow the lead from a recipe in Nobu Miami:The Party Cookbook for chocolate miso mousse. In this case, 8 oz of milk chocolate is combined with 1 tablespoon of hatcho (red) miso and 2 teaspoons of rice vinegar. For these brownies, I’d consider using 1/2 tablespoon hatcho miso thinned out by 1 teaspoon of rice vinegar. If I were to do this as a simple dessert, I’d probably top a portion of brownie with coffee ice cream.