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.