Cocoa Brownies

These are my current favorite due to the use of cocoa versus unsweetened chocolate.  I use Peringotti cocoa, which is well worth the effort to find.  Williams-Sonoma carries it, as does Amazon and ChefShop.  I also recommend Ghiradelli 60% Cacao Bittersweet chocolate chips.  The recipe came from King Arthur Flour, and I have not changed anything except for how the brownies are put together.

Note:  In the photo I have only used 3 eggs since I got them at the St. Matthew’s Farmer’s Market, and they are huge.  Four large eggs weigh 8 ounces, but it only took 3 of these to measure 8 ounces.

Ingredients:

• 2 sticks (8 ounces) unsalted butter
• 2 ¼ cups (15 ¾ ounces) sugar
• 4 large eggs
• 1 ¼ cup (3 ¾ ounces) Dutch-process cocoa
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon espresso powder (KAF says optional, I disagree!)
• 1 tablespoon vanilla extract
• 1 ½ cups (6 ¼ ounces) AP flour (I actually use KAF)
• 2 cups (12 ounces) chocolate chips
  
  
  

Directions:

• Heat oven to 350 degrees and lightly grease a 9” X 13” pan.
• Whisk the cocoa, flour, salt and baking powder together
• In a microwave-safe bowl (I use a 2 quart Pyrex measuring cup) melt the butter. Alternately, melt the butter in a medium saucepan.
• Add the sugar and the espresso powder, and whisk to combine.
  
  
  
  
• Whisk in the eggs one at a time.
  
• Mix in the cocoa/flour mixture until combined.
  
• Stir in the vanilla and chocolate chips.
  
  
  
  
  
  
  
  
  
• Spread the batter in the prepared pan and bake for 30 minutes.  To check for doneness, carefully poke the tip of a paring knife into the center of the pan to get a peek at the interior.  You should see moist crumbs, but not uncooked batter.
  
  
  
  

Hot Fudge Sauce

This recipe came from a Culinary Institute of America cookbook owned by my sister.  She wisely recognized this recipe’s potential, and it has been a standard ever since. It is dark chocolate goodness. The only change I made is the addition of espresso powder. My son prefers it with brown sugar versus white, your choice. I think you could also add other flavorings, such as Chambord (eliminating the espresso powder), if so desired.This keeps very well in the fridge and makes a great gift.

November 2018 Update:

I had some leftover Lyle's Golden Syrup from making the pecan pie from Smitten Kitchen, and some toasted sugar from blind baking pie crusts from Bravetart at Serious Eats.  I used the Lyle's in place of the corn syrup and toasted sugar in place of plain sugar.  The sauce was delicious, with more caramel notes.  Either way, this recipe is a winner!

Makes about 4 cups. 

Ingredients:

• 6 ounces unsweetened chocolate
• 2/3 cup water
• ½ cup (6 fluid ounces) corn syrup
• 8 tablespoons (1 stick) unsalted butter
• ½ cup (1 ½ ounces) cocoa powder
• 1 cup (7 ounces) sugar
• 1-2 tablespoons espresso powder – optional
• ¼ teaspoon salt
• 2 teaspoons vanilla

Directions:

1.      Combine unsweetened chocolate, water, corn syrup and butter in a medium sauce pan and melt over medium heat, stirring frequently.

2.      Stir in the remaining ingredients except vanilla, stirring until smooth.

3.      Bring to a simmer over medium high heat and simmer for 5 minutes, stirring almost constantly.

4.      Stir in the vanilla off the heat.

Romaine and Charred Corn Salad with Avocado Dressing

This recipe came from Food and Wine’s August 2014 issue. They attribute it to Molly Chester of Apricot Lane Farms. It is a different way to enjoy corn season, and I love anything with avocados. You can make the dressing an hour or so ahead, the lemon juice will keep the avocado from turning brown.  I make the dressing, char the corn, shred the cheese and soak the sliced onion in ice water an hour or so ahead so the salad can be put together quickly at the last minute. 

Ingredients:

Salad:

• 2 ½ cups fresh corn kernels from 3-4 large ears
• 1 large head of romaine lettuce (I used a hearty leaf lettuce from the farmer’s market here since there was no romaine)
• ½ cup thinly sliced red onion
• ½ cup shredded pecorino cheese, plus more for garnish

Dressing:

• 1/3 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons honey
• ½ teaspoon grated or minced garlic
• ½ Hass avocado cut into ¼ inch dice
• Salt and pepper

Directions:

• Char the corn under a preheated broiler for about 5 minutes.  Alternately, before removing the corn from the cob, toss it on the grill for 3-5 minutes.
  
  
  
  
  
  
• Whisk the olive oil, lemon juice, honey and garlic in a bowl.  Add the avocado and whisk into a chunky dressing.  Season with salt and pepper
  
  
  
  
• In a large bowl, toss the lettuce, corn, sliced onion and pecorino cheese.  Add the dressing and toss well.  Garnish with additional cheese.