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by Cheryl and Griff Day. When I saw the picture of the
Creole Brownies staring up at me from page 192 I knew this was the recipe for
me. It was. These are, without a doubt, the best brownies EVER. I made a couple of alterations. I wanted them thicker, so
I made them in a 9” square pan and, as such, baked them for about 26 minutes
(test for doneness if you do the same). I also used Medaglia D'Oro Instant Espresso
because it was late and I didn’t want to make a pot of strong
coffee.
Here’s the recipe, but do me a favor, and just buy this book. You’ll thank me later.
Creole Brownies
For the brownies
½ lb. (2 sticks) unsalted butter, cut into cubes
8 oz. unsweetened chocolate, coarsely chopped
2½ c. sugar
½ t. fine sea salt
2 t. pure vanilla extract
4 large eggs
1 c. unbleached, all-purpose flour
¼ c. Melissa’s cocoa nibs
For the ganache
1 c. heavy cream
8 T. (1 stick) unsalted butter, cut into cubes
1/3 c. granulated sugar
¼ t. fine sea salt
16 oz. bittersweet chocolate, finely chopped
¼ c. hot freshly brewed New Orleans-style chicory coffee or strong regular coffee
1 t. pure vanilla extract
Fleur de sel for sprinkling (optional)
Position a rack in the middle of the oven and preheat to 350°F. Lightly grease a 9x13x2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite sides of the pan.
To make the brownies: Set a large heatproof bowl* over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water), add the butter and chocolate, and stir frequently until melted and smooth.
Remove the bowl from the heat, add the sugar, salt, and vanilla and stir until completely combined. Add the eggs, one at a time, mixing well after each addition. Add the flour and stir until the batter is smooth, 2 to 3 minutes. Stir in the cocoa nibs (if you use them, I did not.)
Pour the batter into the prepared baking pan and bake for 20 to 22 minutes. When the brownies are done, a slight crack will have formed around the edge. Remove the pan from the oven and let the brownies cool completely on a wire rack.
To make the ganache: Combine the cream, butter, sugar, and salt in a large heatproof bowl*, set it over a saucepan of barely simmering water (do not let the bottom of the bowl touch the water), and stir until the butter is melted. Add the chocolate and stir until the chocolate has melted and the mixture is completely smooth.
Remove the bowl from the heat, add the coffee and vanilla, and stir until smooth. The ganache will thicken as it cools.
To finish the brownies: Invert the brownies onto a baking sheet and remove the parchment. Pour the thickened ganache over the brownies, spreading it evenly with a spatula or butter knife into a thick layer on top. Let the brownies stand until the ganache is completely set and sprinkle with fleur de sel if desired.
Cut into squares. The brownies will keep in an airtight container at room temperature for up to 1 week.
*If you don’t have a set of Duralex Bowls
, get some.
These are invaluable in situations like this.
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