Thomas Keller Ad Hoc Brownies

Have you noticed a pattern yet? 

I am not a huge sweets person.  If I had to guess, I'd say about 80 % of my posts consist of savory foods.  Which is so funny because growing up, I LOVED to bake.  Still, I don't mind it but I'd much rather spend my time cooking (which does not often require exact measurements) than baking (which does).  

With that being said, I do love me a good chocolate brownie! Through the years,  I've tried many recipes and much to my dismay, they all turned out not to be the recipe... until I made these. 

Shiran from Pretty. Simple. Sweet. posted this Thomas Keller recipe on her page a few months ago and I just knew that these would be in my future someday... or in my belly!  She is pretty much the master of sweets so any recipe she posts, I trust that it will be amazing.  And boy, did these deliver

Of course her brownies look a lot better than mine.  That is probably because I barely waited 10 minutes for them to cool before cutting.  I knew I had to take pictures before we could devour them with a glass of milk and patience was not on my side.  

On a side note, the final countdown is on.  In almost one week we will be saying our goodbyes to Cleveland and moving down to Arlington.  I am excited, anxious, sad and happy all at one time.  I think we are going to love it, but that doesn't make leaving family and friends any easier.  I'm even getting a little choked up as I write this... 

But it's nothing that a chocolate brownie can't fix ;)  

Thomas Keller Ad Hoc Brownies

3/4 cup flour

1 cup dutch-processed/dark cocoa powder

3 sticks unsalted butter, cut into 1-tablespoon pieces

1/2 teaspoon salt

3 large eggs

1 3/4 cups sugar

1/2 teaspoon vanilla extract

4 ounces dark chocolate, chopped into small shards

Powdered sugar for dusting

Preheat the oven to 350 degrees. Butter a 9-inch square pan. 

In a medium mixing bowl, sift together the flour, cocoa powder and salt and then set aside

Melt 1 1/2 sticks of butter in a medium bowl in the microwave in 30 second increments; stirring between each. Add the remaining butter to the melted butter and stir until it melts and gives the butter a creamy consistency. 

In a bowl of a stand mixer fitted with the paddle, mix together the eggs and sugar on medium speed for about 3 minutes until it becomes thick, pale and ribbons form.  Mix in the vanilla. On low speed, add about one-third of the dry ingredients, then add one-third of the butter, and continue alternating the remaining flour and butter. Add the chopped chocolate and mix to combine.

Spread the batter evenly in the prepared pan. Bake for 40 to 45 minutes, until a cake tester or wooden skewer poked into the center comes out with just a few moist crumbs sticking to it. I like to have my brownies on the "under-baked" side because I don't enjoy crunchy crusts.  

Cool in the pan until the brownie is at room temperature (or at least try to... it's difficult). Run a knife around the edges, and flip the brownie onto a cutting board. Cut into squares and dust the tops with powdered sugar just before serving.

The brownies can be stored in an airtight container for up to 3 days, however, they most likely will not last that long.