Posted on Friday, 20th August 2010 by Grace Massa Langlois
I purchased a new cookbook, David Lebovitz’s Ready for Dessert, a few weeks ago. Whenever I purchase a new cookbook I quickly flip through all the pages and look at all the beautiful food photography. The photos generally dictate which recipes I will try first. I had such a difficult time choosing from David’s book, everything looked so delicious. Luckily with my daughter, Liana, heading off on her camping trip this weekend the choice was pretty clear, Robert’s Absolute Best Brownies was the way to go.
Usually when I get a new cookbook I like to set aside a little time and get a feel from the chef and I haven’t had a chance to do this yet, but if this recipe is any indication of what’s to come I am super excited. One thing I would like to mention, from the few pages I have been able to read, this book is full of tips and tricks. I am looking forward to learning a ton from this amazing chef.
A few days ago my friend, Marly, sent me a link to a site that referenced all these tips and tricks, coincidentally enough it was David’s Blog. Take a few minutes to visit David’s site and explore, the photography is stunning and the learning experience is fantastic, you won’t be sorry. If you have a chance you may also want to visit Marly’s blog, she made these delicious, Vegan Mexican Wedding Cakes the other day.
When I was preparing the brownies I had a little deja-vu. The question, “Have I made these before?” kept running through my mind. I realized rather quickly that the recipe was very similar to my favourite Fudgy Brownies by Martha Stewart. If the photo in David’s book didn’t give it away, once I figured out the recipes were similar I knew the brownies were going to be amazing.
I was quick to make a second batch for home (Liana and her friends couldn’t be the only ones to enjoy). I added a mixture of walnuts (75%) and hazelnuts (25%) to the batter for both batches. I then topped one batch with some coarsely chopped hazelnuts and a few extra bittersweet chips and the other batch I went all out and added not only the hazelnuts and bittersweet chips but also some coarsely chopped white chocolate.
I baked the brownies for Liana in small little skillets, this will allow her to warm the brownies right on a grill over the open fire. The kids are going to love these!
OMG! Not only were these brownies amazing they were sinfully delicious!
Another family favourite is my White Chocolate Brownies with Dark Chocolate Chips.
Robert’s Absolute Best Brownies
(from David Lebovitz, Ready for Dessert)
- 6 tablespoons (3 ounces/85 g) unsalted or salted butter, cut into pieces
- 8 ounces (225 g) bittersweet or semisweet chocolate, chopped
- 3/4 cup (150 g) sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1/4 cup ( 35 g) all-purpose flour
- 1 cup (about 135 g) walnuts, almonds, hazelnuts, or pecans, toasted and coarsely chopped
- Preheat oven to 350° F (175° C). Line a 9-inch square baking tin with two pieces of parchment paper, leaving a 2-inch overhang on each side. Lightly grease the parchment paper with butter or cooking spray, set aside.
- Melt the butter in a medium saucepan over low heat. Add the chocolate and with a spatula, stir over low heat until the chocolate is melted and smooth. Remove from the heat.
- Whisk in the sugar until well combined.
- Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla.
- Using a fine-mesh sieve, sift in the flour. Whisk batter vigorously for 1 full minute, until batter loses its graininess and becomes smooth and glossy, and pulls away from the sides of the saucepan.
- Add the chopped nuts and with the wooden spoon, stir to combine.
- Pour batter into prepared baking tin and bake for about 30 minutes, until the centre feels almost set, do not over-bake.
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Tags: after school treat, afternoon tea, bars, brownies, chocolate, chocolate dessert, cookie bars, dessert, desserts, food, food photography, food photos, hazelnut, individual dessert, individual desserts, quick desserts, small cakes, squares
Posted in Baking & Pastry, Baking Mise en Place, Pastry Doughs & Batter, Recipes