As most of you know, I, Chiara founder of Chi Chi Bean, primarily sustain myself from chocolate. Its keeps me going at all times, it is my essential fuel. Its been a lifelong affair for me. I remember as a kid reading the book “Chocolate Fever” and being genuinely scared that like the hero of the book I could end up with chocolate freckles all over my body due to my consumption of all things chocolate. Well, I am happy to report that at the ripe age of 33 it has not, yet, happened. My darling daughter has the “gene” too and I swear “chockit” was her 2nd word!
But alas, there has come a time for me to test my love and will power. This year for the time of Lent I will be forgoing all things chocolate. Yikes. In preparation for such a feat I have of course been craving the luscious concoction even more than usual. Last week while visitng one of my favorite blogs, Smitten Kitchen, she posted about the best cocoa brownies! Ugh, D E V I N E! So I thought it appropriate to pay homage by sharing this lovely recipe in honor of love, it is afterall almost St. Valentines Day! I encourage you all to bake these and savor them…..ahhh chocolate. Enjoy.
Here is the recipe but do check out Smitten Kitchen for more photos and her funny post as well…
Best Cocoa Brownies
Adapted from Alice Mendrich’s Bittersweet
Makes 16 larger or 25 smaller brownies (the size you see pictured yielded 25)
10 tablespoons (1 1/4 sticks, 5 ounces or 141 grams) unsalted butter
1 1/4 cups (9 7/8 ounces, 280 grams) sugar
3/4 cup plus 2 tablespoons (2 7/8 ounces, 82 grams) unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (66 grams, 2 3/8 ounces) all-purpose flour
2/3 cup walnut or pecan pieces (optional)
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added. [Note, many people who have tried this recipe have found that this step works just fine in the microwave. Couldn't test this because we don't have one, but it sounds like it would work.]
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is Medrich’s suggestion but it took me at least 10 minutes longer to get them set. Let cool completely on a rack. (I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines.)
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
