These decadently rich brownies are gently modified from the Queen of Chocolate, Alice Medrich, with a little added warming spices for the best brownies you'll ever make.
This recipe calls for melting the butter, sugar and cocoa powder together in a make-shift bain marie on the stove, but feel free to melt them together in the microwave oven too.
I know. You're totally done with dessert. Chocolate is history. Sugar is packed away. You're actually craving some winter kale sautéed in miso with raisins.
But, I've got this fantastic little recipe, actually one of Alice Medrich's of chocolate fame, that you can just tuck away until, say, Valentine's Day. I didn't change it much, but if you've got the recipe in one of your cookbooks, I have made some changes to the instructions to make this recipe an even bigger success.
Or if you decide to make it on the spur of the moment today, it will make a sweet ending to the year.
Another recipe I love that Ms. Medrich picked up from the Executive Chef at Draeger's Culinary School, outside San Francisco, is this fabulous Chocolate Mousse with no Eggs. And trust me, it's as fluffy as chocolate mousse made with whipped egg whites, like this Bailey's Chocolate Mousse.
If you're looking to healthy up as we move into a new year, go check out these healthy chocolate brownies that use quinoa flour instead of wheat flour that makes them gluten-free.
Chocolatey Chocolate Brownies
- Aluminum foil
- Preheat the oven to 325°F. Line the bottom and sides of an 8-inch square baking pan with foil, leaving an overhang on two opposite sides.
- Pour enough water into a skillet to float a heat-proof mixing bowl. Heat the water to barely a simmer. Slice the butter into tablespoon pieces, and combine with the sugar, cocoa powder, salt, and cardamom in a mixing bowl. Set the bowl on the hot water. It needs to float, and not touch the bottom of the skillet. If it does, add more water. Stir from time to time, using a rubber spatula, 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. Note: The mixture will still be granular as the sugar will not be dissolved.
- Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. The batter will look thick, shiny, and well blended.
- Add the flour and stir with a spatula until it's completely absorbed into the chocolate, and then beat with a wooden spoon vigorously for 40 strokes.
- Spread evenly in the lined baking dish. Bake until a toothpick plunged into the center emerges slightly moist with batter, 40 to 50 minutes. Cool for 10 minutes on a rack. Next, lift up the ends of the foil liner, and using a knife, gently nudge the foil from the sides of the brownies. Allow to completely cool on a rack.
- Transfer the brownies to a cutting board. Cut into 16 or 25 squares.