Sunday, March 18, 2012

Fifteen Chocolate Brownies

Jamie Oliver has two restaurants called Fifteen. In his cookbook Cook with Jamie, he shares his recipe for these amazing chocolate brownies that he serves in his restaurants. Now, this is not a mix brownie. And it's not for the feint of heart. But if you like chocolate, I mean, really like chocolate, you're going to love this thick, fugdy brownie.

Fifteen Chocolate Brownies
1 cup, plus 2 tbs unsalted butter
7 oz. best quality dark chocolate (70% cocoa solids), broken up
OPTIONAL: 2.5 oz dried sour cherries
OPTIONAL: 1.3 oz chopped nuts (pecans, walnuts, almonds, etc.)
3/4 cup sifted cocoa powder
1/2 cup sifted AP flour
1 tsp baking powder
1.75 cups sugar
4 large eggs

1. Preheat oven to 350 degrees. Line a 9X13 rectangular baking pan with parchment paper. In a large bowl over some simmering water (a double boiler), melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you're using them, and stir together.

2. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. beat the eggs and mix in until you have a silky consistency. (I add almond extract at this point - why? No reason...I just LOVE the taste.)

2. Pour your brownie batter into the baking pan, and place in the oven for around 25 minutes. You don't want to overcook them so, unlike cakes, you don't want a skewer to come out clean. The brownies should be slightly springy on the outside, but still gooey in the middle. Allow to cool in the pan, then transfer to a large chopping board and cut into chunky squares.

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