A few weeks back I braved the crowds and ventured over to Williams Sonoma to get the new Thomas Keller cookbook! I had met him previously at the Food and Wine in L.A. back in October and he was just as fabulous then as he was signing books! He was so nice and took the time to talk to everyone… and I mean everyone!
After getting home and browsing through all of the new recipes from ad hoc at home, I decided that my first recipe from this book would be Thomas Keller’s Brownies. They looked delicious – and ooey and gooey and well, delicious! A few of my other favs from his new cook include; cream of cauliflower soup, chocolate chip cookies, berry cobbler and chicken pot pie.
But first I needed to make these brownies! It ended up being an awesome recipe and was boyfriend approved which is always an added bonus. I also happened to get my new macro lens for my camera and this is officially the first shot with the new lens!
Thomas Keller’s Brownies
- 3/4 cup all-purpose flour
- 1 cup unsweetened alkalized cocoa powder
- 3/4 pound 3 sticks unsalted butter, cut into 1-tablespoon pieces
- 1 teaspoon kosher salt
- 3 large eggs
- 1 3/4 cups granulated sugar
- 1/2 teaspoon vanilla paste
- 6 oz 61 to 64% chocolate chopped into chip-sized pieces ( about 1 1/2 cups)
- Powdered sugar for dusting
- Preheat the oven to 350F. We use a 9-inch square silicone mold, because it keeps the edges from overcooking; if you use a metal or glass baking pan, butter and flour it. Set aside.
- Sift together the flour, cocoa powder, and salt; set aside
- Melt half the butter in a small saucepan over medium heat, stirring occasionally. Put the remaining butter in a medium bowl. Pour the melted butter and stir to melt the butter. The butter should look creamy, with small bits of unmelted butter, and be at room temperature.
- In a bowl of a stand mixer fitted with the paddle, mix together the eggs and sugar on medium speed for about 3 minutes, or until thick and very pale. Mix in the vanilla. On low speed, add about one-third of the dry ingredients, then add one-third of the butter, and continue alternating the remaining flour and butter. Add the chocolate and mix to combine. (The batter can be refrigerated for up to 1 week.)
- Spread the batter evenly in the pan. Bake for 40 to 45 minutes, until a cake tester or wooden skewer poked into the center comes out with just a few moist crumbs sticking to it. If the pick comes out wet, test a second time, because you may have hit a piece of chocolate chip; then bake for a few more minutes longer if necessary. Cool in the pan until the brownie is just a bit warmer than room temperature.
- Run a knife around the edges if not using a silicone mold, and invert the brownie onto a cutting board. Cut into 12 rectangles. Dust the tops with powdered sugar just before serving.