Monday, May 14, 2012

All American Petites Trianons Par Don

After a couple trial runs (during which I happily played taste tester) Don has concocted such a perfect brownie.    This is a combination of Maida Heatter's Petites Trianons, her All American Brownie recipe and a few additional alterations from the mind of Don who is an evil genius when it comes to sweets.  This recipe is not for the faint of heart and should only be tried if you like gooey, super rich and dense chocolaty brownies.  Okay, now that you have been warned...

4 ounces (1 stick) unsalted butter, cut into 1-inch slices
2 ounces (2 squares) unsweetened chocolate
1 cup granulated sugar
1/4 teaspoon vanilla extract 
1/4 teaspoon hazelnut extract
2 extra-large or jumbo eggs
1/2 cup sifted all-purpose flour
3/4 teaspoon of salt 
1/2 cup dark chocolate chips 
1/2 cup milk chocolate chips

Adjust a rack one-third up from the bottom of the oven and preheat oven to 350°. Prepare an 8-inch square cake pan as follows: Turn pan upside down. Cut a 12-inch square of aluminum foil. Center it over the inverted pan shiny side down. Fold down the sides and the corners and then remove the foil and turn the pan right side up. Place the foil in the pan. In order not to tear the foil use a pot holder or a folded towel and, pressing gently with the pot holder or towel, smooth the foil into place. Lightly butter the bottom and halfway up the sides, using soft or melted butter and a pastry brush or crumpled wax paper. Set aside.

Place the butter and chocolate in a double boiler over low heat (or a metal mixing bowl over a pot of steaming water if you don't have one). Stir occasionally with a rubber spatula or wooden spoon until melted and smooth. Set aside to cool for about 3 minutes.

Stir in the sugar and the vanilla and then the eggs, one at a time, stirring until smooth.
Gently stir in flour/salt mixture.

Sprinkle in milk and dark chocolate chips, pour the mixture into the prepared pan and spread evenly.  Be careful not to stir as to avoid melting down the chocolate chips.

Bake for 24- 28 minutes depending on how gooey you like your brownies. Do not over bake; they should remain moist in the center. Use a toothpick to gage.  Cool in the pan for 5 minutes.

Best fresh.  They can also be wrapped and frozen then reheated.
Share on Facebook
© it's my darlin' | All rights reserved.
Blogger Template Crafted by pipdig