Best-Ever Brownies

Our Tuesdays with Dorie baking group is melting chocolate this week for the Best-Ever Brownies.

While getting in the mood to bake the brownies, I received a mystery package from Amazon. I did not remember ordering any books… What is inside the box?!

It was the sweetest surprise present from a dear friend – National Geographic’s Food Journeys of a Lifetime: 500 Extraordinary Places to Eat Around the World. Now knowing where to start, I decided to open the book on a random page and the destination described to be the first place that I will visit. Weird coincidence but it was the Top Ten Places to Try Death by Chocolate and Sutton Hotel Chocoholic Buffet in Vancouver, BC was first on the list.  This is where we are going after the sugar overload from holidays wears off.

Back to brownies.

The contributing baker for the recipe is Rick Katz and the brownies are described as the best ever. With generous amount of butter and a combination of bittersweet and unsweetened chocolate, they are a chocoholic’s dream come true.

I used Baker’s unsweetened chocolate and on the chocolate box there is also a brownie recipe. Quickly comparing it to the one in Baking in Julia, I noticed that the ingredients and the proportions are almost identical. Maybe only the mixing method of stirring half of the egg-sugar mixture into the melted chocolate and whipping up the rest of the mixture before folding it in into the batter was the unusual step.

Overlooking the part in the recipe where it says not to butter the pan, I layered the pan with buttered overhanging aluminum foil for an easy removal of the brownies once baked. I substituted ¼ cup of the all-purpose flour with ¼ cup of Bob’s Red Mills hazelnut flour. I also added ¾ cup of coarsely chopped walnuts and 1 Tablespoon of Kahlua coffee liqueur to the batter. The brownies were baked in an 8 inch glass plan for 35 minutes. And they were really, really good!

If you would like to experience chocoholic heaven, please visit Monica of A Beautiful Mess who is the host for the recipe.

14 thoughts on “Best-Ever Brownies

  1. LOVE the addition of hazelnut flour! Next time I will add some liqueur and nuts too. They look so decadent!

  2. smarkies says:

    Love your additions! That is one lovely looking slice of brownie!

  3. Sara says:

    Nice additions to the batter! I considered adding nuts (husband didn’t want them), but I love the idea of adding Kahlua! Maybe he’d agree to that. Beautiful brownie, very nice!

  4. Wow… your photo is giving me heart palpitations! LOVE!

  5. SandraM says:

    Great looking brownies. Love the additions.

  6. says:

    These look fabulous!! Love the nuts and Kahlua…perfect additions!

  7. KAHLUA! What a great idea. I’m going to bake these again and add kahlua – thank you! Your picture is the best I’ve seen – wonderful!

  8. Andrea says:

    Your brownie looks absolutely heavenly – deep, dark chocolaty color and fudgy inside, just like a brownie should be! The additions that you chose sound delicous too me, I love hazelnuts in combination with chocolate and the addition of the Kahlua probably added just the right “grown-up touch”. Wonderful.

  9. Love your experimentation with different flours. Hazelnut flour is especially nice. This is one fabulous looking brownie. We agree with you, this recipe is any chocolate lover’s dream come true.

  10. teaandscones says:

    Love the idea of the hazelnut flour. They look perfect.

  11. You ALWAYS have the best pictures!! LOVE it 🙂 Your book sounds fun to go through..what a nice, thoughtful friend! Thanks again for posting my link…very thoughtful of you. Hopefully my husband can figure out what is going on soon!! 🙂

  12. Cathleen says:

    Sounds fabulous! Love the idea of adding hazelnut flour – yummm!
    Great photo too!

  13. Mel says:

    Looks so gorgeous!!!!!! I want a piece!!!!!!!!
    Hazelnuts in brownies is a nice idea, it give something more, really yummy!!!

  14. That is one amazing brownie. Holy hootis! Particularly love that you “overlooked” the “don’t butter the pan” instructions. Rock on!

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