INGREDIENTS

INSTRUCTIONS

BASIC BROWNIE
By: Marcel Desaulniers of the Trellis Restaurant
(My note: Since the Trellis is located in Virginia, Mr. Desaulniers, would,
of course, recommend Virginia peanuts. I imagine you could get away with
others)
EQUIPMENT
Measuring spoons, measuring cups, 9 by 9 by 2 inch square cake pan, sifter,
waxed paper, double boiler, film wrap, whisk, electric mixer fitted with
balloon whip, rubber spatula, serrated slicer
METHOD
Preheat the oven to 325 degrees Fahrenheit.
Lightly coat a 9 by 9 by 2 inch square cake pan with 1 teaspoon butter,
then flour the pan with 1 teaspoon flour, shaking out excess.
Sift together the remaining 1/4 cup flour, cocoa, baking powder, and salt
onto the waxed paper. Set aside.
Heat 1 inch water in the bottom of a double boiler over medium-high heat.
Place the 3 ounces unsweetened chocolate, remaining 4 tablespoons of butter
and 2 ounces semisweet chocolate in the top half of the double boiler.
Tightly cover the top with film wrap. Heat for 4 1/2 to 5 minutes, remove
from heat, and stir until smooth.
Place the eggs, sugar, and vanilla in the bowl of an electric mixer fitted
with a balloon whip. Mix on high until slightly thickened, about 1 1/2
minutes. Add the melted chocolate mixture to the egg mixture and mix on
medium for 30 seconds. Add the sifted ingredients, mix on low for 10
seconds, then on high for 10 seconds. Add the sour cream and mix on medium
for 5 seconds.
Remove the bowl from the mixer and use a rubber spatula to combine
thoroughly (also and adn combine 4 ounces of chocolate chunks if making the
Macadamia Nut Chocolate Chunk Brownie, or raisins if making the Peanut
Raisin Chocolate Brownie).
Pour the batter into the prepared cake pan, spreading evenly, including the
corners. (If making the Macadamia Nut Chocolate Chunk Brownie, sprinkle the
macadamia nuts and remaining chocolate chunks evenly over the batter, or if
making the Peanut Raisin Chocolate Brownie, sprinkle the peanuts evenly
over the batter). Bake in the preheated oven until a toothpick inserted in
the center comes out clea, about 40 minutes (bake for 10 to 15 minutes
longer if making either one of the brownie varieties).
Remove the brownies from the oven and allow to cool in the pan at room
temperature for 10 to 15 minutes. Use a serrated slicer to cut into 12
portions.
THE CHEF'S TOUCH
I was only 19 years old in June of 1965 when I graduated from The Culinary
Institute of America. As kids are prone to do (even those with a culinary
arts degree), I did not give much thought to my eating habits. By day, I
cooked in a fine club on Wall Street, and 5 nights a week I sweated out in
a miniscule kitchen of a small French resturaunt on the Upper East Side.
When it came time to relax away from work, my favorite snack consisted of
chocolate nut brownies from a favorite pastry shop and acouple of cold
beers. Now that I am grown up I am more likely to sip a glass of vintage
port with my brownie indulgence.
Because of the chocolate chunks, a toothpick inserted in the center of the
Simply the Best Macadamia Nut Chocolate Chunk Brownies will probably not
come out clean no matter how long you bake the brownies. I suggest pulling
them from the oven after 50 minutes baking time.
continued in part 2

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