These brownies were made following an aftermath of baking for the Election Fete. I find it comforting and warming when the kitchen oven starts buzzing as the weather becomes cooler. And I guess baking brings out that warm fuzzy feeling when the house smells of chocolate or bread or the smoke from the exhaust on the roof shouts the flavours of the hour.
I have been a fan of David Lebovitz for some time now. I have just finished reading his book The Sweet Life in Paris. Funny and entertaining, the book also made me hungry. As I read through the book on his adventures in Paris, I also read through each of the recipes. They are unique and also familiar at the same time. Most of David's recipes are familiar dishes with flair, that only one who has worked for Chez Pannise for many years would undoubtedly acquired. David's flair not only comes out in his writings, his blog, but more evidently, in his recipes, his photography, his adventures and recount for each and every one. I always read his blog and am a fan of him in FB.
As I don't have David' book Ready for Dessert I was lucky to have found the recipe from La Mia Vita Dolce, and aptly so, the photos are just as inviting. The day I found the recipe was the day I made these. And these are just absolutely, the best brownies I've ever tasted. It is one of those sweets that when you taste you're jaws will drop in awe. Truly. And I only used basic supermarket variety ingredients. Besides the taste, this brownie recipe is also the easiest to make. Sort of like a one-pot-wonder or that Martha Stewart one-bowl-wonder cupcakes. Brilliant brownies with an impressive resume.
In just 2 days, mum's made 3 batches of this brownie recipe already. Also took some when I visited an office colleague at the RNSH. Mum's even posted the recipe print out taped on the shelf in the kitchen. I'm also secretly planning on framing the recipe and hang it on the kitchen walls. That easy. That good. That sacred.
Here is why I say its an easy recipe. The butter and chocolate is mixed together with a spatula in a saucepan over low heat.
The sugar is then added and whisked until well combined.
I have been a fan of David Lebovitz for some time now. I have just finished reading his book The Sweet Life in Paris. Funny and entertaining, the book also made me hungry. As I read through the book on his adventures in Paris, I also read through each of the recipes. They are unique and also familiar at the same time. Most of David's recipes are familiar dishes with flair, that only one who has worked for Chez Pannise for many years would undoubtedly acquired. David's flair not only comes out in his writings, his blog, but more evidently, in his recipes, his photography, his adventures and recount for each and every one. I always read his blog and am a fan of him in FB.
As I don't have David' book Ready for Dessert I was lucky to have found the recipe from La Mia Vita Dolce, and aptly so, the photos are just as inviting. The day I found the recipe was the day I made these. And these are just absolutely, the best brownies I've ever tasted. It is one of those sweets that when you taste you're jaws will drop in awe. Truly. And I only used basic supermarket variety ingredients. Besides the taste, this brownie recipe is also the easiest to make. Sort of like a one-pot-wonder or that Martha Stewart one-bowl-wonder cupcakes. Brilliant brownies with an impressive resume.
In just 2 days, mum's made 3 batches of this brownie recipe already. Also took some when I visited an office colleague at the RNSH. Mum's even posted the recipe print out taped on the shelf in the kitchen. I'm also secretly planning on framing the recipe and hang it on the kitchen walls. That easy. That good. That sacred.
Here is why I say its an easy recipe. The butter and chocolate is mixed together with a spatula in a saucepan over low heat.
The sugar is then added and whisked until well combined.
Next, the eggs are incorporated one at a time whisking after every addition until smooth. And then the vanilla is added and whisked into the batter.
Next, the flour is sifted into the batter using a fine mesh sieve, whisking for 1 minute until the batter loses its graininess and becomes smooth and glossy, and pulls away from the the sides of the saucepan.
Lastly, the chopped nuts are added and stirred with a wooden spoon to combine.
The batter is then poured from the sauce pan to the prepared (lined and greased) baking pan, and baked in a 175 degree Celsius pre-heated oven. Wait for 30 minutes and this mouth watering brownies will rule over your life forever.
The batter is then poured from the sauce pan to the prepared (lined and greased) baking pan, and baked in a 175 degree Celsius pre-heated oven. Wait for 30 minutes and this mouth watering brownies will rule over your life forever.
Mum tried 2 brands - the Cadbury turned out a lighter colour than the Nestle Plaistowe, but the Cadbury brownies recruited more fans at home.
To make David's absolute best brownies:
6 tbsp (3 oz/85g) unsalted butter, cut into pieces
8 oz (225g) bittersweet or semi sweet chocolate, chopped
3/4 cup (150g) caster sugar
1 tsp vanilla extract
2 large eggs, room temperature
1/4 cup (35g) all purpose flour
1 cup (135g) walnuts, almonds, hazelnuts or pecans, toasted and coarsely chopped
(Mum all of these 4 varieties of nuts)
(Mum all of these 4 varieties of nuts)
When Mum made these, my appreciation for our digital scale has been moved up one notch higher. I realised its better to weigh than wash so many measuring cups! Just one of the joys of making this brownie recipe!
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