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Dank Chocolate Brownies
Ingredients:
Yeah, 18 hours. Sucks when you want a brownie fresh out the oven, but for some reason these need to sit for that length of time in order to achieve their pinnacle. They can be cut into wedges or squares or however you like them.
Enjoy!
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Ingredients:
- 1 cup ghee, melted (browned butter, strained) [measure by volume]
- 1 ice cube of coffee concentrate, or 1 tbsp. and 1 tsp. espresso powder
- 2.25 cups white sugar [425 g]
- 4 eggs, room temperature
- 10-12 oz. bittersweet chocolate chips, best you can easily get (approx. 1 bag)
- 3/4 cup Natural Cocoa Powder (Ghirardelli makes good natural cocoa) [75g]
- 1.5 cups all-purpose flour (160g)
- 1/3 tsp. baking soda
- 1 Tbsp. Milk Powder (optional but recommended)
- Start by putting about a pound of butter into a deep saucepan on high heat.
- Add the milk powder if available before the butter finishes melting.
- Stir constantly as butter melts and then boils.
- Continue stirring until the bits of milk powder and butterfat brown.
- When the bits are about 10% dark brown, 80% very dark brown and 10% black you should take it off the heat and immediately remove it to a different heat-proof container.
- Allow to cool and finish the infusion process for about 10 minutes,
- Then strain into measuring cup until you have 1 Cup of liquid ghee.
- Set the over to 350 degrees F.
- While ghee is sitting, place the coffee concentrate into a small saucepan, cover and set on high.
- When it first starts to bubble, remove from heat and add immediately to the ghee. (If using espresso powder, add it to the ghee without introducing any other heat source.)
- Pour the hot ghee/coffee mixture into a mixing bowl and add the cocoa powder.
- Make sure it's still hot, as the heat from the mixture will help separate the remaining cocoa butter from the solids, providing a deeper chocolate flavor to the end product.
- Add sugar about 3/4 Cup at a time.
- Stir until fully incorporated into the mix, adding more in the same fashion until it has all has been mixed in.
- A wooden spoon or a hand mixer both work equally well for all the mixing involved. Add eggs (remember, room temperature will work best) one at a time, fully incorporating into the mix before adding the next.
- Mix flour, baking soda and about 5 twists of your salt grinder in a separate dish.
- Add this mixture to the egg mixture in three parts so as to avoid losing any of the flour due to hard mixing.
- Once fully incorporated, add the chocolate chips and stir them in.
- Grease cake pan on the inside bottom and sides.
- Cut wax paper to fit the bottom of the cake pan and coat the sides of the pan with cocoa powder if you have any to spare.
- Twist two turns of salt onto the wax paper and pour the batter into the pan.
- Twist two more turns of salt onto the top of the brownies and place in over for 30 minutes without opening.
- At 30 minutes, turn the pan 180 degrees and return to the over for 25 minutes.
- After that, check with a toothpick every 5 minutes until it reaches the desired consistency. A toothpick inserted into the brownie (not into a chocolate chip, mind you) should have a very small amount of brownie crumbs stuck to it, but it should not be completely clean. Again, you may have to check 2 or 3 times if you accidentally hit a chocolate chip.
- Cut along the edge carefully until the sides are completely apart from the brownie.
- Put a plate upside-down over the top of the pan and flip the brownie onto the plate.
- Then, flip onto a cooling rack or a cake dish and allow to sit for at least 18 hours.
Yeah, 18 hours. Sucks when you want a brownie fresh out the oven, but for some reason these need to sit for that length of time in order to achieve their pinnacle. They can be cut into wedges or squares or however you like them.
Enjoy!
Back to the Desserts Menu!
See all the Recipes in the Recipes Index!
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