Saturday, July 7, 2018
GUITTARD'S BEST BROWNIES: World Chocolate Day
The Guittard Chocolate Company, based in Burlingame, CA, is celebrating 150 years, so it's not surprising that they have developed some fabulous chocolate. They've been crafting chocolate for five generations, using a combination of a time-tested craft, innovative techniques, long-standing relationships and a complete obsession with making a premium chocolate that delivers a spectrum of flavor for a variety of applications.
I often use their cocoa, bars, chips, and wafers, and I really love their Collection Etienne Chocolate. Their 100 precent cacao bars are amazing, but they also make 64 and 70% bars--all fair trade-certified, non-GMO, kosher and whatever else you want on the label. These are also available as wafers. I love this company! So here are two recipes from Guittard for incredible Collection Etienne Brownies. You will marvel at the intense chocolate flavor in both. The first recipe is my favorite, since it's fudgy. The second recipe is more cake-like, but equally fab...just different. Let me know which you prefer.
Incredible Collection Etienne Best Brownies Ever!
6 ounces Guittard Collection Etienne unsweetened chocolate (100-percent cacao), broken into pieces
1 cup plus 2 tablespoons unsalted butter
4 large eggs
2 1/2 cups sugar
1 teaspoon vanilla extract
1 teaspoon salt
1 3/4 cups all-purpose flour
Heat oven to 350 degrees. Line 9-by-9-inch pan with foil, covering bottom and extending up sides.
In double boiler set over hot, not boiling water, melt chocolate and butter, stirring occasionally until smooth. Set aside.
Using electric mixer, beat eggs, sugar, vanilla and salt at high speed for 2 to 3 minutes, until light and creamy. Blend in melted chocolate at low speed, stopping to scrape sides as needed. Add flour just until incorporated.
Spread batter into prepared pan. Bake for 40 to 50 minutes or until top is puffed and cracked, and toothpick inserted in center test moist. Brownies will set as they cool. Cool before cutting.
Best Cake-Like Collection Etienne Brownies
1 1/2 cups (8 oz) Collection Etienne 74% Cacoa Organic Bittersweet Chocolate Wafers
1/2 cup unsalted butter
1 1/4 cups evaporated cane sugar
1/4 tsp vanilla extract
4 large eggs, room temp
1 cup unbleached all-purpose flour.
Preheat oven to 350. Line 8-inch square pan with foil
Melt chocolate and butter in double boiler until smooth and melted.
Transfer to large bowl of electric mixer. Mix in sugar, salt, and vanilla. Add eggs, one at a time, blending until smooth and glossy, stopping to scrape sides as needed. Add flour until just incorporated.
Spread into prepared pan. Bake 25-30 minutes or until puffed around edges and cater tests most. Do not overtake. Cool before cutting.