Brownies Squared - Part 1

For a picnic, potluck or unexpected guests, brownies are always popular. A cross between a cake and a soft cookie, you can easily elevate the humble brownie to the "next level" by upgrading a few select ingredients.  

Below is the first of three brownie recipes.* Each was so good I couldn’t choose just one. My grandson’s girlfriend begged requested that I send her this recipe. So here it is, with love, for Jill.

Jill’s Brownies

Ingredients:

1 cup macademia nuts, chopped
1/2 cup unsweetened coconut flakes
6 tablespoons organic grass-fed butter, salted
4 ounces 60% Ghiradelli chocolate, chopped
4 ounces 90% Ghiradelli chocolate, chopped
3/4 cup organic coconut sugar
2 large organic omega-3 eggs, room temperature
1 tablespoon Valrhona unsweetened cocoa powder
3 tablespoons corn starch


Directions:

Preheat oven to 350 degrees F. 

1. Lightly toast macademia nuts on one baking sheet and coconut flakes on another baking sheet for about 10 minutes. Remove and set aside.

2. Line the bottom and sides of an 8" x 8" metal pan with foil, shiny side down. Lightly grease the foil with butter. Set aside.

3. Put 2 inches of water in a saucepan, and place a wider metal bowl on top to make a double boiler. When the water boils, melt the chocolate and butter in the metal bowl, stirring constantly until it is smooth.

4. Remove the bowl from the stove, stir in the sugar and then the eggs, one at a time.

5. Sift together the cocoa powder and corn starch in a small bowl; add to chocolate mixture.

6. The next step is very important: vigorously beat the batter with a wooden spoon for at least 1 minute, or until it becomes glossy and pulls away from the sides. It should no longer be grainy, but nearly smooth.

7. Add the toasted nuts and stir. Scrape the batter into the prepared baking pan.

8. Cut a piece of parchment paper to fit the bottom of a baking sheet. Wet the parchment paper, shake off the excess water, and lay it on the cookie sheet. Put the pan with the brownie mixture on top of the damp paper, and slide it all in the oven.

9. Bake for about 25-30 minutes, or until the center is almost set. Make sure the oven does not go above 350 degrees F. It is very easy to burn the bottom of the brownies so don’t over-bake.

10. Place the brownie pan on a wire rack. Sprinkle the toasted coconut flakes on the warm top. When completely cooled, slice the brownies into squares and remove from the pan.

The brownies can be stored for several days at room temperature, or frozen for up to one month. As always, enjoy sweets in moderation.

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*Adapted from David Leibovitz’ "Gluten-Free Brownies" recipe.