You might be thinking… how is a brownie french? If you walk into a Parisian boulangerie you will most likely find un brownie in the case amongst the croissants and pain au chocolats. I would assume it is the American influence on Paris but I am not complaining. I am on a mission to find the best brownie in Paris. There is one that stands out amongst the rest from Eric Kayser. Over the years it’s tradition for me to grab one when I am in an Eric Kayser and it is something I always bring home with me on the plane. I savor every bite on the long flight home it is perfectly balanced between chocolate and nuts. I have yet to find the exact recipe but when I discovered this recipe for chocolate brownies from David Lebovitz I had to give it a try.
This was my first time making brownies from scratch but I have to say it was rather easy and I don’t know if I will be returning to the ready made box type anytime soon. A few modifications, I didn’t use nuts as I made these for a friend and I wasn’t sure if she was allergic. I prefer walnuts in my brownies and will be making the next round this way. For the chocolate of choice, I used Vosges chocolate with matcha.
8 tablespoons (15g) unsalted butter, cubed
2 ounces (60g) unsweetened chocolate, chopped ( I used Vosges chocolate)
1 cup (200g) sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup (75g) nuts, chopped
optional: 1 1/4 cup (25g) roasted cocoa nibs
1/4 cup (35g) flour
1/4 teaspoon salt
1. Preheat the oven to 325F (160C) Line an 8-inch (20 cm) square pan with a large rectangle of foil, leaving the overhang over the rim of the pan. Butter or spray the inside of the foil for lining with nonstick spray.
2. In a medium saucepan set over very low heat, melt the butter and the chocolate, stirring frequently, until the chocolate is melted and smooth. Remove from the heat and stir in the sugar, then mix in the eggs and the vanilla extract.
3. Stir in the nuts and cocoa nibs, if using, then the flour and salt. Scrape the mixture in the prepared pan and bake for 30 minutes, or until the brownies feel just-set in the center. Remove from oven and let cool. Once, cool, lift the brownies out of the pan by grasping the foil overhang, then cut the brownies into squares.
The recipe was from David Lebovitz