We are all very excited to be baking and taking part in the Food Bloggers’ Bake Sale on Saturday.
Rémy will be baking spring cookies and chocolate brownies and Minty will be behind the table to serve hungry customers at Morels Steakhouse and Bistro down at The Grove from 10.30am – 1.30pm
For more information you can visit What’s Gaby Cooking. This is for a great cause and one we at Ladles and Jellyspoons are feeling especially honored to be a part of – especially since we are so new to this weird world of food blogging! We would love to hear from any young bloggers out there…
Rémy had thought to follow Thomas Keller’s Ad Hoc recipe for brownies (Thomas Keller’s Brownies recipe) – but since the last time he cooked them they were so rich and Minty said she felt sick we went to plan B. ArtCook’s recipe – just as tasty but a little lighter on the tummy… 2 sticks of butter compared to the 3 in Mr Keller’s recipe.
ArtCook’s Brownies with Chocolate Chips & Toasted Walnuts
1 cup (2 sticks) softened butter
5 oz. top-quality unsweetened chocolate, coarsely chopped (I use Valhrona)
2 cups sugar
4 eggs at room temperature
1 ½ teaspoons salt
¾ teaspoon baking powder
1 cup top quality semi-sweet chocolate chips
½ cup lightly toasted walnuts chopped
1. Heat the oven to 325 degrees. Line a 9-inch square pan with parchment paper and spray with nonstick spray
2. Place the butter and unsweetened chocolate in a double boiler over simmering water. Melt until smooth. (I usually microwave the two in a pyrex bowl on 50% power).
3. In a separate bowl, beat the eggs and salt for 5 minutes. Fold the chocolate mixture into the egg mixture. Fold in the flour until just incorporated, being careful not to over-mix. Fold in the semisweet chocolate chips and sprinkle the nuts on top.
4. Pour the batter into the prepared pan and bake 35 minutes, rotating the pan halfway through the baking time. The edges will feel firm, not crusty, and the middle will feel firm but soft. Do Not Over-Bake. Cool for at least an hour before cutting the brownies into pieces.
What makes these brownies special is the contrast between their heavenly texture and intense flavor. The secret is to use room temperature eggs (or place cold eggs in a bowl of warm water for a few minutes) and whip them for a good 5 minutes. Also bake these for no more than 35 minutes. When the rim of the brownie pan is firm but the middle still gives to the touch, it’s time. Placing the lightly toasted walnuts on top of the brownies rather than in the batter preserves their delicate crunch.