Jennifer Jeffrey, San Francisco Bay Area
I have to be honest: most of the chocolate I buy ends up taking a short trip from the wrapper to my mouth, with no melting, mixing or baking in between. I'd like to think that this is because it's a crime to take complex, refined artisan chocolate and toss it into cookie dough, but it's more likely that I'm lazy.
When I do cook with chocolate, I go all out and make these: crumb-flecked lumps of pure chocolate love. Only the best chocolate will do; I use Scharffen Berger 62% and 70% for a complex range of flavors. I start by making brownies, then cut them into rounds and dip them in melted chocolate. Finally, I roll them in a cocoa-nib crumb mixture that contains a pinch of ancho chili powder.
Take it from me: this is worth pulling out the wooden spoons and tying on an apron. The cocoa nib crumbs impart a toasty crunch, followed by a layer of silky smooth chocolate wrapped around a rich brownie core. A warm whisper of ancho chili rounds out the flavors.
The success of this recipe depends upon the brownies being moist and dense. My oven temperatures fluctuate slightly, so during the last 5-7 minutes, I check the doneness level every 2 minutes to prevent over-cooking. Ideally, they should be barely underdone for maximum fudginess.
(Makes 18-20 brownies)
The Goods
8 ounces Scharffen Berger 62% Semisweet chocolate, roughly chopped
1 cup unsalted butter
5 large eggs
2 cups raw cane sugar
1 tablespoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon sea salt
1/2 cup Scharffen Berger cocoa nibs
2 thumb-sized pieces of dried ancho chili pepper or 1/4 scant teaspoon ancho chili powder
1 teaspoon sea salt
2 tablespoons melted butter
6-8 ounces Scharffen Berger 70% Bittersweet chocolate, cut into chunks
The How-To
Preheat oven to 350°F. Line a 9 x 13 x 2 inch baking pan with parchment paper.
In a heavy saucepan, melt the butter and chocolate over low heat, stirring frequently with a wooden spoon. Remove from heat. In a mixing bowl, combine the eggs, sugar, and vanilla, whisking together until light and fluffy. Slowly add the chocolate mixture, followed by the flour and salt, stirring just until combined.
Pour the batter into the parchment-lined pan, scraping the sides of the bowl with a spatula. Bake for 25 to 29 minutes, or until a knife inserted in the middle comes out barely smudged but not quite clean.
Remove from oven; cool for 45 minutes. With a 1.5-inch diameter round biscuit cutter, cut brownie rounds out and place on a baking sheet in a single row.
Lift the parchment paper containing the brownie scraps out of the pan and lay it on a flat baking sheet. Using your fork or your fingers, break up the scraps into 'crumbs.' Place the baking sheet in a 225°F oven for 10-12 minutes, turning the crumbs with a fork two or three times throughout. When they're dry (but before they become powdery!), remove from the oven and cool for 15-20 minutes.
Place the cooled brownie crumbs into a food processor together with the cocoa nibs, salt, and chili pepper. Pulse on low for about 20 seconds. The texture will become more uniform, but the nibs will remain distinct. Taste for heat level; add more chili pepper if desired. Place the crumbs into a shallow bowl. Drizzle melted butter over the top and toss with a fork.
Melt the 70% chocolate over low heat, stirring frequently with a wooden spoon. Remove from heat. Moving quickly, pick up one of the brownies with silicon-coated tongs, and dip it into the melted chocolate, turning to coat the entire brownie. Next, roll the brownie in the nibby crumb mixture until coated on all sides, and place on a baking sheet lined with parchment paper. Repeat with all remaining brownies.
Eat the same day for optimal flavor. Store extras in an airtight container for up to 5 days.
For more recipes, beautiful photos and thoughts about food from the talented Jennifer Jeffrey, read her excellent
blog.