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By Ahamefula Amachi
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The Brownie
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This month’s recipe is brought to us by guest chef Ndidi Kowalczyk. If you enjoy rich flavorful brownie this is the recipe for you. Now not only does it give a rich chocolaty flavor it can be augmented with just about any chocolate compliment.
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The Brownie
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Ingredients:
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- 2 eggs +1 yolk
(no matter how much you increase the recipe only add 1 egg yolk)
- 1/2-1 C sugar
(depending on how much other sugar I add)
- 1/2 tsp vanilla
- 1/2 C butter, melted + 1 oz each of unsweetened, semi-sweet, and milk chocolates
(this proportion can change. Most times I use more unsweetened proportionate to the other chocolates)
- 1/2 C unsifted, unbleached all-purpose flour
- 1/3 C cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 C chopped nuts (optional)
- 3/4 C toffee bits (optional)
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Preparation: |
| 1) |
In a double boiler, melt chocolate. Then add butter. Let cool enough to not cook eggs
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| 2) |
Mix flour, cocoa, baking powder, and salt in a large bowl. Set aside |
| 3) |
Beat eggs. Gradually add sugar and vanilla. Blend in chocolate-butter mixture. |
| 4) |
Pour wet ingredients into dry and stir, mix by hand, until well mixed. Do not over beat. |
| 5) |
Stir in nuts. |
| 6) |
Turn into pan. 8 X 8 square or on a parchment lined cookie sheet. |
| 6a) |
Sprinkle toffee bits over top before baking. |
| 7) |
Bake @ 350 degrees for 30-35 minutes in 8 X 8 pan or 15 minutes on cookie sheet. |
| 8) |
Allow to cool slightly before cutting. |
Aham is a graduate of The Restaurant School in Philadelphia. He has worked as cook at Cuvee Notre Dame in Philadelphia and Sous Chef at the former 'Stazi Milano' in Jenkintown. Currently, he is the Manager of Operations for The Philadelphia Catering Company.
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