Recchiuti fudgy brownies
Dear SOS: Recchiuti Confections has a store in the Ferry Building in San Francisco, where I had the most incredible dark chocolate brownie I have ever tasted. I was hoping that you might be able to get the recipe.
Louis Boish
Aliso Viejo
Dear Louis: When we saw your request for a brownie recipe from Recchiuti, we were anxious to procure it and try it out. Everyone loves brownies, after all, whether secretly or publicly, and knowing that Recchiuti is an amazing chocolatier, we thought they just might hold the secret to brownie nirvana.
They do. Owner Jacky Recchiuti uses premium unsweetened high-cacao “couverture” chocolate such as 100% cacao Valrhona Etienne Guittard Artisan line, or 99% cacao Scharffen Berger; before baking she stirs in top-quality semisweet chocolate chunks such as Scharffen Berger 62%.
Heat the oven to 350 degrees. Line a 9-inch square pan with parchment paper and spray with nonstick spray.
Place the butter and unsweetened chocolate in a double boiler over simmering water. Melt until smooth. Cool until warm to the touch, then stir in the sugar.
In a separate bowl, beat the eggs and salt. Fold the chocolate mixture into the egg mixture. Fold in the flour until just incorporated, being careful not to overmix. Fold in the semisweet chocolate chunks.
Pour the batter into the prepared pan and bake 45 to 50 minutes, rotating the pan halfway through the baking time. When finished, a skewer inserted in the center will come out looking damp. The edges will be crusty, and the center will feel slightly firm. Do not overbake; the brownies will be dense, soft and fudgy.
Cool for at least an hour before cutting the brownies into pieces and sprinkling them with cocoa powder.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
