Brownies

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)

sugar, unsalted butter, eggs, 100% chocolate and vanilla extract

sugar, unsalted butter, eggs, 100% chocolate and vanilla extract

70% valhrona chocolate

70% valhrona chocolate

breaking up the 100% chocolate (using the plastic covering to keep my hands clean)

breaking up the 100% chocolate (using the plastic covering to keep my hands clean)

all the valhrona chocolate 'shaved'

all the valhrona chocolate ‘shaved’

breaking up the 100% chocolate for the fudge base (keeping my hands away from the chocolate with the paper towel)

breaking up the 100% chocolate for the fudge base (keeping my hands away from the chocolate with the paper towel)

all of the 100% chocolate 'shaved'

all of the 100% chocolate ‘shaved’

1. melt butter over medium and then add the unsweeted chocolate to melt and stir until combined

melting the two sticks of butter...

melting the two sticks of butter…

Adding the 100% chocolate to the melted butter

Adding the 100% chocolate to the melted butter

2. remove from heat, add sugar and stir again until combined (it will appear grainy).

two cups of sugar, one cup of flour

two cups of sugar, one cup of flour

incorporated sugar (with that grainy look)

incorporated sugar (with that grainy look)

3. add a beaten egg, 1 at time and stir to incorporate

a beaten egg...

a beaten egg…

..incoporated one at a time (these steps to be repeated three more times)

..incoporated one at a time (these steps to be repeated three more times)

When all the eggs are finally blended in, the grainy look disappears and smooth velvety look presents itself

When all the eggs are finally blended in, the grainy look disappears and smooth velvety look presents itself

4. stir in the vanilla

Adding the vanilla

Adding the vanilla

5. add the flour a bit a time and stir to blend well.

...adding the flour, gently, a bit at a time

…adding the flour, gently, a bit at a time

6. Into a buttered 9×13 non stick baking pan, pour in half the brownie mix and distribute evenly in the

Buttering the 9"x13" baking pan

Buttering the 9″x13″ baking pan

bottom of the pan.

Half the brownie mixture poured in and distributed evenly

Half the brownie mixture poured in and distributed evenly

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

Out of the oven!

Out of the oven!

9. check to make sure the brownie is cooked through and set outside to cool to room temperature.

...soneone's trying to filch a piece!

…soneone’s trying to filch a piece!

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.

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