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But Wait! What About Brownies? Part IV
March 26, 2016 - 11am-4pm

For the Brownie Finale, we have chosen an unusual recipe from the lovely book  Baking From My Home to Yours by Dorie Greenspan.  We have baked  from this book happily since its publication in 2006, as have many of our clients.  If you are either a beginning baker or even more advanced, you can successfully achieve her muffins, cookies, cakes, and yes, brownies too, with ease and excellent results. 

Rick Katz, the  Boston based pastry chef who developed this unusual recipe, not only tested all the recipes for the PBS series, Baking with Julia, but made these brownies for the crew on many occasions.  Half the eggs and sugar are mixed into the chocolate batter, the other half are whipped to an airy consistency before being folded in. 
His recipe calls for a nine inch square pan, which we carry from Fat Daddio. Their bakeware gives superlative results. They have a hard anodized surface (without the dreaded non-stick coating)  which will give you a non-sweaty crust.   Pick up this size today with a 20% discount along with Hecker's Flour. NB: we first found out about Hecker's All Purpose Flour from Ina Garten many years ago.  It hydrates beautifully and we have had excellent results with their unbleached non GMO white flour. 

Our choice in unsweetened chocolate are the   
Cluizel 99%  Noir Infini  or the Valrhona Cocoa Pate. Pair it with the slightly smoky 
Cluizel Mangaro for this particular recipe.    

If you need to replenish your supply of Nielsen Massey Vanillas, pick up the 4oz size in either the pure Madagascar, Mexican, Tahitian or Madagascar paste at the same discount
We think using   Light Muscovado  and Caster Sugar  instead of just white grocery store sugar is probably our tip to  make your calorie intake with brownies truly 

Larissa has made recipe sheets for this brownie, so if you can't stop by today, we can include it in your order.  Give us a call at 1 800 521 1176 to place your order.  
Rick Katz's Brownies For Julia

1 cup all purpose flour
1 tsp salt
8oz unsalted butter, diced
4oz unsweetened chocolate, chopped
2oz bittersweet chocolate, chopped
2 cups sugar )we use half Light Muscovado & half Caster sugar)
1 tsp vanilla extract
4 lg eggs

Preheat oven to 350F (and we also grease the 9" pan)
whisk flour & salt in bowl.  Barely melt butter & chocolate in heavy saucepan (We use copper or M'Cook) or in a bowl over simmering water.  Whisk in 1 cup sugar & remove from heat.  Stir in vanilla.  
Put remaining cup of sugar in mixer bowl, using whisk attachment, stir in eggs. With a scraper, slowly fold in half the egg/sugar mixture into melted chocolate & butter.
Finish whisking at high speed the remaining egg & sugar mixture until it doubles in volume. Gently fold this into the chocolate mixture. Sprinkle the flour mixture over this and gently fold until flour is dispersed. Scrape batter into pan & smooth.  Bake 25-28 minutes. Brownies should be just set & a bit gooey.  Cool thoroughly before cutting in pan.  
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Alexandria, VA 22314


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