Here’s a recipe from one of my all time favorite Chef’s Ina Garten aka the Barefoot Contessa. I adapted the recipe to reduce the amount of fat in the Brownie. My goodness, if they tasted this good with the reduced fat recipe, can you just imagine how good they would be with the regular recipe, so try this – the real recipe is called Salted Caramel Brownies from the book Foolproof. Is there any wonder why she is such a culinary genius and so very recognized for what she does. I got 25 portion controlled brownies from this batch. My cooking process notes are in italics.
½ pound (2 sticks) unsalted butter
8 ounces plus 6 ounces Hershey’s semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs (I used 4 large eggs)
1½ tablespoons instant coffee granules, such as Nescafé – don’t skimp here, adds a great depth of flavor
1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
½ cup plus 2 tablespoons all-purpose flour, divided
1½ teaspoons baking powder
½ teaspoon kosher salt
13 Dark Chocolate and 12 White Chocolate Couverture chips (each about the size of a loonie) – don’t panic if you don’t have couverture, just use chocolate chips or good quality chocolate squares
2 to 3 teaspoons flaked sea salt, such as Maldon – I used Himalayan Sea Salt
Preheat the oven to 350 degrees. Butter and flour a 9″ x 13″ baking pan.
Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow it to cool to room temperature (see note).
In a medium bowl, sift together ½ cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
Bake for 35 minutes, until a toothpick comes out clean. Don’t overbake! I baked mine for 30 minutes in a convection oven and they were perfect (shameless self promotion).
As soon as the brownies are out of the oven, place the dark and white chocolate couverture into imaginary squares on top of the Brownies. They will melt (but because it’s couverture, will retain it’s shine when it dries). Let it sit until cooled.
Slice into squares and as always – enjoy!
Note: It is very important to allow the batter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.
Salted Black and White Chocolate Brownies
Hi Chris,
Just wanted to let you know how much I enjoyed last night’s class at the Dufferin Superstore. The three fish dishes and the risotto were fantastic!!
I’ve now gone through your website from top to bottom and it’s amazing! And you are way too modest for all that you’ve accomplished in such a short time.
I definitely have to make the black and white brownies. Any suggestions as to where I can get the couverture? I’ve seen them at Bulk Barn but I ‘m not sure of the quality. I looked at the Lindt website but it’s really too far away – I live in Thornhill.
Thanks again,
Eve
Thanks very much Eve! Yes their warehouse shop in Scarborough is a bit of a haul. However, before I found that place I did buy it at Loblaw’s – the long wrapped gold bar. It usually comes in Milk and Dark chocolate, sometimes with hazelnuts. Fancy blue writing of “Lindt” on the package, but really, any good quality chocolate will do – Ghirardelli, Godiva etc. For the chocolate piece on top of the brownie, I would also try the Lindt chocolate bars with the different flavors i.e. orange flavor, salted caramel, chili flavor (oh you knew I would suggest this one :)) etc. Send me a picture when you’ve made it!
Cheers