You like chocolatey-chocolate with nothing else but chocolate? Then keep reading.
Here’s a brownie recipe that Chocolate Purists simply must try. A different kind of brownie recipe. It comes from Dorie Greenspan’s baking book, Dorie’s Cookies, which my friend Diana gave me for Christmas.
Knowing what a total choco-holic Diana is, I decided to thank her by making the very first recipe in the book, Sebastian’s Remarkably Wonderful Brownies.
It’s a brownie like no other: a creamy texture, and a strong chocolate flavor with no “interruptions” of nuts, caramel, etc. Perfect for the Chocolate Purist. It’s nothing but bold chocolate. Very. Bold. Chocolate. (Please don’t lick the screen.)
In the paragraph before the recipe, Dorie expounds upon the importance of using Valrhona Cocoa Powder, and insists that it will make a noticeable difference.
So I shelled out $14.00 for a tin of Valrhona cocoa at my local Sur La Table store, because I know that Dorie doesn’t lie.
These are truly superior brownies. The Valrhona was worth it!
Many thanks to Chocolate Purist Diana for the awesome baking book! Can’t wait to try more of the recipes . . .