The ChocolateDoctor’s Death by Chocolate Brownie

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

At my waterfront Custom House Restaurants in Northern California we had the most luscious, chocolaty dessert that you would ever desire—Chocolate Sludge. It was a heated chocolate chip brownie topped with a scoop of homemade, dark chocolate ice cream, covered with hot fudge and crowned with chocolate whipped cream.

When writing my book, Choclatique, my head chocolatier and I remade this restaurant favorite. As it turned out, we kept going back to the brownie pan to cut little samples for ourselves. Wow, we discovered that this brownie needed nothing more than to be served naked—no ice cream, no frosting or no nothing other than just right out of the pan.

Death By Chocolate BrowniePrep Time: 15 minutes
Cook Time: 45 minutes
Cooling Time: 1 hour
Ready In: 2 hours
Yield: 16 extra rich brownies

Ingredients:
1 1/4 cups all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/4 cup cold water
2/3 cup unsalted butter
2 cups Choclatique Dark Chocolate Chips
2 teaspoons pure vanilla extract
4 large eggs
2 cups Choclatique Dark Chocolate Chips (yes, more chocolate chips)
1 cup coarsely chopped roasted walnuts, pecans or even whole pistachios (optional)

Directions:

  1. Preheat an oven to 325º F.
  2. Combine the flour, baking soda and salt in a small bowl; whisk and set aside.
  3. Butter and flour a 9 x 9-inch baking dish.
  4. Combine the sugar, water and butter in a saucepan. Cook and stir over medium heat until the butter has melted and the sugar has dissolved. Remove from the heat and stir in 2 cups of the chocolate chips and the vanilla extract until the chocolate has melted.
  5. Pour the mixture into a mixing bowl, and beat in the eggs one at a time until very smooth.
  6. Fold in the flour mixture until incorporated.
  7. Fold in the remaining bag of chocolate chips along with the nuts (if using).
  8. Pour into prepared pan and bake for about 45 to 55 minutes until the top is dry and the edges have started to pull away from the sides of the pan.
  9. Cool completely before cutting into squares to serve.

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