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
Comments (26)
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August 20th, 2010 at 4:11 pm
I came here for a different purpose, but now you’ve gotten me all distracted with this post. I love brownies. They are a weakness of mine and these look particularly enticing. Thanks so much for making my Friday!
August 20th, 2010 at 7:43 pm
Okay so why were you visiting, are you going to leave me hanging?
August 20th, 2010 at 8:22 pm
OMG – if they’re anything close to the Martha Stewart brownies I made from your OTHER post, then I must make these. Sinful.
Liza
http://www.amusingfoodie.com
August 20th, 2010 at 9:51 pm
Absolutely amazing Liza, you’re going to love these just as much maybe more.
August 21st, 2010 at 6:44 pm
I have made these over and over again! so good!
August 21st, 2010 at 7:21 pm
I so agree Susan.
August 21st, 2010 at 11:53 pm
Love Martha’s recipe (lots of chocolate and not a lot of sugar and flour to distract from it) and hope to try David’s soon. Have you tried his dulce de leche brownies? Amazing! Also, your skillet idea is super fun and cute.
August 22nd, 2010 at 4:29 am
How do you make this brownie in a ramekin as shown above so it’s more like a lava cake? Just pour batter in and let it do it’s thing?
August 22nd, 2010 at 6:22 am
Thank you Jane, I just purchased David’s cookbook and this is my first experience with his recipes. Not sure if the dulce de leche recipe is in there but I will hunt it down and give it a try.
August 22nd, 2010 at 6:29 am
I had just enough batter for one left after making the skillets and I thought I will try baking it in the ramekin to see how it works out, I kept checking the centre as it was baking and pulled it out just before it got firm in the centre. I was the lucky one to enjoy this and OMG it was delicious and you’re right it did taste a lot like a lava cake, so delicious!
August 22nd, 2010 at 11:03 am
Love the skillets but I can’t make out the brand on the picture. They’re just adorable, I could think of many uses. Would love to know who makes them and where you purchased them..thanks!
August 22nd, 2010 at 11:32 am
Hi Marci, I ran across them last week at Home Sense, Lagostina is the manufacturer. What a great find and perfect for Liana to take to the campsite, makes it easy to warm.
August 23rd, 2010 at 6:58 am
looks absolutely delicious!
September 21st, 2010 at 1:17 am
I’m the same way, using the pictures to dictate what I make. I need the photos so i can get a better idea of what to expect!
your brownies look absolutely heavenly and it looks like you made a good choice. Oh! And I love those little skillet brownies.
October 26th, 2010 at 4:36 pm
Wow! These look incredible. I’ve never seen brownies with so little flour but they seem irresistible.
May 4th, 2011 at 10:21 am
I tried these nd they were sooooo good!! i love ur blog and follow it quite often!!
May 4th, 2011 at 11:18 pm
Thank you Bonny, we quite enjoy these too, a favourite with the teenagers.
May 13th, 2011 at 2:45 am
[...] David Lebovitz's Absolute Best Brownies Recipe-Sinfully Delicious … Aug 20, 2010 … A recipe for sinfully delicious chocolate brownies from the late Robert Steinberg and featured in … [...]
September 11th, 2011 at 1:43 pm
[...] Here is the recipe I used, which looks just fine. I think my problem was user error! Ooh! And upon looking at the recipe again, it WAS user error! It called for 8 oz chopped semisweet or bittersweet chocolate and I used 8 oz of unsweetened baking chocolate. Well, duh. Um, okay. Then I’ll just say they are delightfully dark. Black as night, more like! [...]
June 21st, 2012 at 3:33 am
how many cups for hersheys chocolate powder if i use it
June 21st, 2012 at 3:57 am
Jane are you asking how many cups cocoa powder to replace the chopped chocolate? If yes, I’ve not made these with cocoa but if I were going to test cocoa in this recipe I think I would use about 85 g (3/4 cup + 2 tablespoons) unsweetened cocoa and I may also increase the sugar to about 1 cup. Is the hershey’s powder sweetened? If it is, keeping the sugar at 3/4 cup may be sufficient.
June 29th, 2012 at 4:00 am
Hi Grace. This looks divine. I see you’ve used chocolate discs in the brownies. What brand is it? Thanks
June 29th, 2012 at 7:00 am
HI Sonya, I never noticed that I left the chips out of the ingredient list, I like chocolate so much I usually fold in chips when I’m making brownies. I used the Ghirardelli bittersweet (60%) chocolate chips you could also use the semisweet if you want (chips are smaller).
December 6th, 2012 at 3:42 am
I’ve just finished making them. Very rich and lovely. Thanks very much for the recipe. I’m taking these to a pot-luck. I’m sure they will go down very well.
December 7th, 2012 at 9:54 pm
I’m so happy you enjoyed them Maria, happy Holidays!
January 4th, 2013 at 11:42 am
[...] in wax paper and freeze until you’re ready to eat. Too many guests? Try his recipe for the best brownies ever (really!)- their dense, fudgy centers will make you forget the game at hand. Best of all, they’re [...]