That Skinny Chick Can Bake
Brownies on a white tray with fresh raspberries


A piece of chocolate cake on a plate
Brownie batters in two bowls
A close up of brownie batter on a beater
Chocolate pieces added to brownie batter
A close up ofbaked brownies
A dog sits near counter with a white plate of brownies garnished with raspberries
Thomas Keller’s gorgeous Ad Hoc at Home cookbook has been stacked on the ottoman in our great room since I received it for Christmas last year…fabulous enough to be a coffee table book, it is chock-full of incredible food photos as well as enticing recipes. I finally brought it into the kitchen to try one of the desserts. These brownies are extremely moist with an intense chocolate flavor…lovely with a sprinkle of powdered sugar or whipped cream and berries.

Brownies…adapted from Thomas Keller’s Ad Hoc at Home

3/4 cup flour
1 cup Dutch processed cocoa (I used Droste…the box should say alkalized)
1/2 teaspoon kosher salt
3 sticks (3/4 pound) butter, cut into tablespoon portions
3 eggs
1 3/4 cups sugar
1/2 teaspoon vanilla paste (may substitute extract)
6 ounces 61% cacao chocolate, chopped (I used E. Guittard semisweet chocolate wafers)

Preheat oven to 350º. Butter and flour 9 inch baking pan (or you may line pan with foil and grease as I did). Set aside.

Sift together dry ingredients. Set aside.

Melt 1 1/2 sticks of butter in microwave safe bowl. Add the remaining butter and stir till butter mixture is creamy looking and comes to room temperature.

In stand mixer with paddle attachment, mix eggs and sugar till thick and pale, about 3 minutes on medium speed. Mix in vanilla. Add one third of dry ingredients and mix till just incorporated. Continue alternating dry ingredients and butter, mixing only till combined. Add the chocolate and gently mix into batter.

Pour into prepared pan and smooth top. Bake 40-45 minutes until toothpick inserted in the middle of the pan comes out with just a few moist crumbs. Cool, cut and serve.



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