Having recently been gifted treats from Bouchon Bakery as well as a copy of the book, I have been anxious to do some serious baking.   I also recently received “ad hoc at home” and will likely make every recipe in the book!  For some reason, I decided to start with Chef Keller’s Brownie recipe.  Thanks to Amazon Prime for the quick delivery of the Silicone cake pans*, and the Chef Shop for some amazing Italian chocolate and cocoa powder, I was able to whip up a double batch this afternoon.

Ingredients

As I have mentioned before, I use organic ingredients wherever possible.

3/4 cup of flour

1 cup unsweetened alkalized cocoa powder

(I used the fabulous Pernigotti Cocoa Powder from Italy)

1 teaspoon Kosher salt

1 1/2 cups unsalted butter, room temperature (yes – that IS 3 sticks)

3 large eggs

1 3/4 cup granulated sugar

1/2 teaspoon vanilla paste or vanilla extract

1 1/2 cups 64% chocolate chips or chopped chocolate of your choice

(I used Agostini Single Origin Peru 70%)

Garnish – Powder Sugar

Preheat oven to 350′.  If not using Silicone, grease and flour a 9×9 cake pan.  Set aside.

Sift together flour, cocoa powder and salt into a medium bowl.

In a small microwaveable bowl, melt 1/2 of the butter.  Cut remaining butter into small chunks.  Add to the melted butter and stir until mixture is very creamy and only tiny bits of non-melted butter remain.

In a stand mixer, mix eggs and sugar together for 3 minutes on low speed, until very pale and thick.  Add vanilla.

With the mixer on the lowest speed, alternate adding the 1/3 of the sifted dry ingredients with 1/3 of the butter mixture, until all is combined.  Add in the chopped chocolate.  I also added one cup of chopped, toasted pecans at this stage.

Spread batter into the prepared pan and bake for 40-45 minutes.  Be careful not to overcook.  Completely cool brownies in pan before cutting.  (If using Silicone baking pans, remove brownies to a cutting board to cut.)  Dust with powdered sugar just prior to serving.

*About my decision to try the Silicone pans:  I have always hated the outside edges of brownies, cakes or bar cookies that inevitably end up dry, crunchy or even burnt when baked in a glass or metal pan.  When Chef Keller recommended using Silicone, I decided to give them a try.  They were not expensive – just hard to find, other than on-line.