Happy November to you!
It might appear that things are quiet over here at The Brownie Project, but I’ve actually been baking – two new recipes to be exact – and I wanted to wait until the Halloween infused sugar rush was over.
Is it over yet?
For us, it is – I usually throw out the leftover candy one or two days after Halloween – the kids lose interest in it rather quickly. Which works out splendidly for me, given the amount of baking I do.
With that in mind, here’s a recipe for brownies from The Farm Restaurant in Beverly Hills, California. You can read about The Farm restaurant here – but from what I read, they are pretty famous for their brownies. With such rave online reviews, I had to see for myself if they were worth the hype.
Oh boy – these lived up to their name and then some. I took the time to re-read the reviews before baking them – which translated into cutting back a bit on the butter, and chilling them thoroughly before attempting to cut or eat them.
These were amazingly rich, decadent, super chocolatey – I couldn’t stop eating them. I can’t imagine adding anything else to these, they were perfect on their own. And, I just realized, I actually made these twice last month – which is a first in the history of The Brownie Project.
The Farm Brownies – adapted from epicurious.com
2 ½ sticks unsalted butter, cut into pieces
12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
6 large eggs
1 1/4 cups cake flour (not self-rising)
1 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)
3 cups sugar
1/2 teaspoon salt
Preheat oven to 350°F. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour. Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, one at a time. Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt. Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into 20 squares.