Whenever I bake I try to use valhrona chocolate, it is a high quality eating or baking chocolate that always makes desserts taste that much better. Where we currently live it is near to impossible to find this chocolate unless you mail order it. The kids and I decided to make brownies and use a new product. (well to me anyways) I used one of my favorite recipes to test the product, green and blacks organic chocolate. The results were yummy!
Outrageous brownies barefoot contessa cookbook 1 pound of butter 1 pound plus 12 oz. semi sweet chocolate (i used the 70% green and black organic chocolate for the 12oz. and chocolate chips for the 1 pound, but feel free to use all chocolate chips) 6 ounces white chocolate 3 tbsp. instant coffee 2 tbsp. pure vanilla 2 1/4 cup sugar 1 1/4 cup flour 1 tbsp. baking powder 1 tsp. salt 3 cups of chopped walnuts ( optional I don't put nuts in my brownies)
Preheat oven to 350 Spray large cookie sheet with sides with non stick spray Melt the butter, 1 pound chocolate and white chocolate in a bowl over boiling water ( double boiler) Allow to cool slightly. In bowl stir together eggs,coffee, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow mixture to cool. Sift together the flour, baking powder and salt. Add to the cooled chocolate mixture. Toss remaining chopped chocolate and walnuts( if you are adding nuts) with 1/4 cup flour and add to mixture. Mix. Pour batter into sheet pan, place in oven. After about 20 minutes pick up sheet pan and rap the side against the oven shelf. Bake for about 15 more minutes. DO NOT OVERBAKE!!!! Makes 20 squares ( so share with neighbors or family!)
I created SJgourmet to document my culinary school creations and my ongoing obsession with food photography. I live and work as a personal chef in beautiful San Diego. In my free time I love to explore the local landscape and the abundant farmers markets for culinary inspiration. SJgourmet is my passion, my hobby and a way to express who I am and what I love.