It’s funny how some things work out. I made these for Alex to keep him quiet one weekend. Not that he’s nuisance! I made these for him while I was busy experimenting in the kitchen on other desserts. They turned out to be my favorite brownie recipe EVER!
The recipe is from Michael Paul’s book Sweet Paris. They’re titled French Brownies. I’m not sure what makes them French compared to regular brownies but they are decadent.
The recipe called for white and milk chocolate to be chopped and stirred into the batter. I used some leftover hazelnuts that I had on hand and topped with a scoop of my coffee ice cream.
185g unsalted butter, diced
seeds of 2 vanilla pods
180g bittersweet dark chocolate
2 large eggs
2 egg yolks
250g golder caster sugar
150g plain flour
50g cocoa powder
25g white chocolate, chopped
75g milk chocolate, chopped
- Preheat the oven to 180 C and grease a 9 x 9 baking tin. In a double boiler over simmering water melt the butter and chopped dark chocolate. Set aside to cool.
- In the bowl of an electric mixer beat the eggs, egg yolks, sugar and vanilla beans. Add the melted butter mixture and whisk to combine.
- Sift in the flour and cocoa powder and fold. Stir in the chocolate chunks (or nuts) by hand.
- Pour into the prepared tin and bake for 20-25 minutes until the center is moist but not runny. Cool and then cut into squares.
adapted from Sweet Paris