As a food lover and Chef, I follow several different web sites for new recipes or update myself. This recipe from one my favorites, web site called Café Fernando and author’s name is Cenk (Jenk). He is from Istanbul and lived in San Francisco, USA and he describes himself “seasoned home baker and a shameless chocoholic”. I really like his recipes but one of them is very special brownie…
Especially after he did brownie to Dolce & Gabbana I really want to try them out. I didn’t do like he did for D&G but I did with Hazelnut Butter Frosting for my brownies.
Please go take a look at Cenk’s website and for sure try these brownies…
Before I forget I make these brownies birthday celebration for my assistant chef.
Happy birthday Tatiana…
Ingredients
For Brownies:
- 10.5 ounces (300 grams) bittersweet (%70 cacao) chocolate, chopped
- 2/3 cup (10 tablespoons/150 grams) unsalted butter, plus more for pan
- 3/4 cup (105 grams) all-purpose flour
- 1/2 cup (35 grams) Dutch-process cocoa powder
- 1/2 teaspoon salt
- 1+1/2 cup (300 grams) granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
For Hazelnut Butter Frosting:
- 1 14-ounce (400 grams) jar smooth hazelnut butter
- To make the brownies, adjust the oven rack to the center of the oven and preheat the oven to 350°F/175°C. Butter a 9-by-13-inch rectangular cake pan, line bottom and sides with parchment paper and set aside.
- Place the chopped chocolate and butter in the top of a double boiler set over hot water and allow to melt slowly, stirring often. Set aside to cool for 10 minutes.
- Sift together the flour, cocoa, and salt into a medium bowl and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs and sugar until light and fluffy. Add the cooled chocolate followed by the vanilla extract, and whisk until combined. Fold in the flour and cocoa mixture with a spatula. Pour the mixture into the baking pan, smooth the top with a spatula and bake for 30 minutes.
- Allow to cool in the pan for a few minutes, then turn out and leave to cool completely on a wire rack. Trim the top crust and half-an-inch from each side and place in the refrigerator until chilled, for about 30 minutes.
- To make the hazelnut butter frosting, place the hazelnut butter in a small pot over low heat and stir until it is runny. Pour over cooled brownie, smooth the top with a spatula, place the frosted brownies in the refrigerator and chill completely, for about an hour.
