Guittard Truffle Brownies on a Monday? I say yes. Not that an excuse is really needed. In case, because it is Monday will do. For good measure and saving you for wasting time on Instagram, while your brownies bake, you can read an interview I did with former SLS Beverly Hills Pastry Chef and chocolate expert to learn more about Guittard and chocolate in general, and see me play with tempering chocolates and ingredients because chocolate is so.. Click the title Chocolate and the Chocolatier.
A couple of rounds below. Different pans, temperatures, and sizes. First round more “brownie bite” and second almost more traditional brownie. Almost. Bother super decadent. The first one would be great added to a homemade salted vanilla caramel swirl ice-cream.
Dense and creamy textures is more like a confection than a brownie. Makes 16 2-inch squares.
1 2/3 cups (10 oz) Guittard 63% Extra Dark Chocolate Chips
3 tablespoons unsalted butter
3 tablespoons water
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
1/4 cup all-purpose flour
Position a rack in the center of the oven and pre-heat to 325F. Line an 8-inch square pan with aluminum foil ( I use parchment paper) leaving the edges long enough to use as handles to life out the brownies after they bake. Melt the chocolate, butter and water and stir until smooth and all the chocolate melted. With a wooden spoon beat in the sugar, salt and vanilla. Beat in the eggs, one at a time until smooth and glossy. Stir in the flour until just combines. Spread the batter into the pan and bake 35-40 minutes or until a crust forms on the tip. The center will test moist. Do not overbake as the chocolate will as it cools. Place pan on rack and cool completely for 2-3 hours or overnight. Remove the brownies from the pan by lifting the foil (in my case parchment paper) by its edges and cut in to 16 squares.
Then I play with pans and timing..
Until Next Time..