Tuesday, September 23, 2008

Triply Chocolate Brownies

I was dicing samples of peaches yesterday at work when the catering manager placed this still-shrink-wrapped Le Creuset enamaled cast iron baking pan on the table and asked me if I wanted it.

"It's just been collecting dust upstairs," she said. Naturally, it weighed a ton and half when I was biking up Polk Street.

Of course I had to take it for a spin around the kitchen once I got it home. At first, I was making regular brownies. Then I decided to replace some of the flour with cocoa powder, and they were doubly-chocolate brownies. And then I found myself sprinkling whole chocolate chips on top of the batter, and I was up to my knees in triply chocolate brownies. When I pulled them from the oven, Chocolate No. 3 had become shiny pools glinting on the chocolate landscape. Quick as a wink I studded the melted pools of chocolate with fat crystals of sea salt and packed the fragile young brownies into bikeable containers. With all that chocolate, they weighed a ton and a half as I swooped down Polk Street. They were still molten by the time I arrived.

Triply-Chocolate Brownies

Set out 4 eggs to warm up.

In a double boiler, or very carefully over direct heat, melt together:

1/4 lb. butter
1/4 lb. dark chocolate, chopped

Place the chocolate-butter mixture in the freezer to cool, stirring occasionally. Butter a 9 x 13 baking dish.

When the eggs are warmer and sweaty, preheat the oven to 350 degrees. Beat the eggs with 1/2 tsp. salt till foamy and light-colored. Whisk in:

1.5 c. sugar
1 tsp. vanilla

Then dump in the chocolate, exchange the whisk for a spatula, and briefly mix it together. Add:

3/4 c. flour
1/4 c. cocoa powder

Combine everything swiftly and pour into the buttered baking dish. Sprinkle with 1/4 c. dark chocolate chips. Bake till not super-gooey, 25 minutes or so. Place large crystals of sea salt in the melted chocolate chips before they cool. These brownies will totally keep you up at night.


Frisky said...

free le creuset pan? lucky!

Anonymous said...

I've done this to make dark chocolate cookies....