Ahh jet lag. Jet lag is why I am sitting and staring at my computer screen, where most of the work has been done for me, pictures are ready, recipe typed, and yet I have nothing to say. Despite finally getting to try a Tartine morning bun (WOW), eating at Aziza (WOW again), and all the other fabulous things I did this past week. I don’t recall being so affected by jet lag in my youth. I blame parenthood.
I can tell you these brownies were fabulous, a little on the cakey side. We all found them addictive–and I would call the nuts optional if you are wondering (in which case cacao nibs would work nicely, or just leave them out). The bittersweet chocolate was especially nice. I adapted them from a recipe in Judy Rosenberg’s Rosie’s Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book.
I have to thank my dad also, before I forget. Like many food bloggers, I am always looking for white or off white plates for photographing my food, and my dad has taken to looking for me as well. He recently surprised me with a set of Fiesta Ware mixing bowls–the same ones I have in cobalt blue–in off white. I actually used it for this recipe, as you’ll see below, but I am especially looking forward to taking pictures of a dark chocolate batter or dough in it. So thanks, Dad!
- 10 oz good quality white chocolate divided (make sure cocoa butter is one of the ingredients)
- 6 oz bittersweet chocolate chopped into chunks
- 1 1/2 cups (189 g) AP flour
- 1/2 t baking powder
- 1/2 t fine grained sea salt
- 10 T (1 1/4 sticks) unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1 T vanilla
- 3/4 cup coarsely chopped macadamia nuts
- good quality coarse grey sea salt to taste
Preheat the oven to 325 F. Line a 9-inch square baking pan with parchment paper, leaving some to overhang the sides.
Chop 6 ounces of the white chocolate finely and set aside. Chop the remaining 4 ounces into chunks and set those aside.
Whisk together the flour, baking powder and salt. Set aside.
Melt the butter in a small saucepan over low heat--do not let it brown. When it is all melted, add the white chocolate. Turn off the heat and let it sit.
Use an electric mixer to beat the eggs, sugar and vanilla until thick, pale and frothy, about 5 minutes.
Mix the white chocolate and butter--if some of the white chocolate remains unmelted, turn the heat on low and mix until it is. Let it cool a few minutes. and then slowly drizzle it unto the egg mixture with the electric mixer running on low. Scrape the rest of the butter and white chocolate into the egg, and then beat on medium speed to blend, about 20 seconds.
Add the flour mixture to the bowl and mix on low speed just until incorporated. Dump in the nuts and chocolate chunks (bittersweet and white), and fold them into the batter.
Scrape the batter into the prepared pan. Sprinkle the top evenly with coarse sea salt. Bake 30-35 minutes, until a cake tester inserted into the center of the pan comes out with a few moist crumbs attached. Let them cool completely in the pan.
Remove the brownies by the parchment overhang and slice them into squares.