Results tagged brownies from David Lebovitz

Ovenly

Ovenly Bakery Brooklyn New York City-7

Sometimes when I’m doing events, such as meet-ups and booksignings, people will kindly bring treats for me to eat. It’s always nice when people think of me, and my sweet tooth, when I’m on the road. However there’s nothing worse than trying to carry on a back-and-forth with someone who is chewing on food when you’re not doing the same. It just doesn’t work. My least favorite moment when I’m dining out is when I just put a forkful of food in my mouth and the waiter comes by at the exact moment when I’ve slid the food into my mouth to ask me what I thought of the meal.

Additionally, no one looks good when they’re shoveling food in their mouth, even Bradley Cooper and Angelina Jolie. (Which I’m just guessing, since I haven’t had the chance to dine with either of them — yet.) So when I’m at a public event, I politely set whatever it is aside, continue chatting with people, and revisit it when I have a moment to myself. Wine, however, I’m pretty good at balancing during a conversation.

Ovenly Bakery Brooklyn New York City-3

However my save-it-for-later technique was tested the last time I was in Brooklyn when doing a signing at The Brooklyn Kitchen. Someone came up to me and handed me a big cardboard bakery box full of individually wrapped treats. Almost immediately I tore off the seal and lifted the lid, happy to see almost a dozen different cookies, bars, and brownies, neatly arranged inside.

Ovenly Bakery Brooklyn New York City-9

In spite of guests holding camera phones at the ready, and people lined up to chat, I couldn’t help myself and dove right in, dialing in on the darkest package of the bunch – ripping off the wrapper and tearing off a corner of the salty dark brownie, not worrying about black crumbs on my teeth. (Apologies if you were there and I kept you waiting, but I’m kind of powerless against chocolate.) And in spite of any worries of photos going viral of me shoving food in my craw that resembled an eating contest at a county fair, I was happy to take a break to savor an excellent brownie. Which I think just about anyone can relate to.

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Salty, Deep-Dark Chocolate Brownies

Deep Dark Salted Chocolate Brownie Recipe-14

When I was in Brooklyn a few months back doing a booksigning with the lovely folks from The Brooklyn Kitchen, a friendly woman came up to me bearing a box of treats from her bakery. I don’t like to eat in front of people, because, frankly, no one wants to meet up with an author while he is shoving pastries in his mouth. And in this day and age of people wanting pictures, I’ve learned that absolutely no one looks good when they’ve got a mouth full of food. And I have a hunch that there are a bunch of photos tagged with my name on them, around the internet, that will prove that.

Salty, Deep-Dark Chocolate Brownies

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How to Line a Baking Pan with Aluminum Foil

Salty, Deep-Dark Chocolate Brownies

One of the best ways to ensure that baked goods will come out of a pan, especially sweet treats that tend to have sticky edges, it to line a baking pan with aluminum foil. Bar cookies and brownies are very good candidates for baking in foil-lined pans. I recommend using the heaviest aluminum foil you can find as the flimsy stuff tears easily. Here’s how I do it:

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Helene’s Brownies

helene chocolate brownie recipe_-5

The French do a lot of baked goods very well. if you’ve been to Paris, you don’t need me to tell you that with over 1300 bakeries in Paris, it’s not hard to find a pastry or baked good on every block that will be more satisfying than you can imagine.

One of the rare baked goods that the French haven’t quite mastered are les brownies. If you see them in bakeries and try one, you’ll find they’re often on the pas humid side. I’m not sure why, because they’re simple to make, and don’t require any special techniques: You just stir everything together, scrape the batter into a pan, and bake them. The only astuce (cooking tip) is that it’s important to watch them like a hawk, taking them out of the oven at the point where they’re still going to be soft and crémeux à l’intérieur.

Hélène's Chocolate Brownie Recipe

In August, we were visiting some friends who live on an organic farm in the Poitou-Charentes, and after dinner, Hélène, presented us with a large tart-like creation that looked like a big, flat chocolate cake that she’d baked up in between her other chores. I was told they were les brownies, but hers were different. In addition to a little bit of coconut that was added, which gave them a slightly elusive tropical flavor, they were moist and uber-chocolaty. I couldn’t keep myself away from them.

Hélène's Chocolate Brownie Recipe

The French don’t usually snack with the same fervor that Americans do (Romain’s father was once shocked to learn that I ate between meals), but I spend a good part of my day picking at any and all desserts that are within arm’s reach. And when everyone else was out in the fields down on the farm, weeding and working on hedges, I stayed back in the house, reading in a comfy chair — and found myself circling back around and around the pan of brownies, cutting off une lichette (a sliver), to help myself.

Hélène's Chocolate Brownie Recipe

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Dave and Kate’s Chocolate Brownies

dave katharine hepburn brownie

Where I grew up, we were neighbors with the Hepburn family. They were very nice people and were considered “walkers”, those curious people who live in suburbia that walk, rather than drive everywhere. We used to see them walking all the time and we’d always give them a wave. And then, we’d hit the gas pedal and keep driving.

We didn’t mingle much, and I didn’t see the most famous member of their family since she lived down by the seashore. Perhaps it was a mixed blessing that she didn’t live all that close because she was reputed to be a handful at the neighborhood meetings where she lived, and was said to be pretty sharp with a retort. But I don’t deal in celebrity gossip and as they say in New England, “High fences make good neighbors”, and we all kept to ourselves. Although word has it that she made excellent brownies, which I never got to sample from her oven, unfortunately.

chopped almonds for brownies

Years later, when I went to chocolate school in Belgium, I asked why unsweetened chocolate, which we frequently use in recipes in America (especially brownies), wasn’t easily available – or used – in Europe baking as well. And the folks at Callebaut Chocolate Academy didn’t really know either but told me that almost most of what they made was for the American market.

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Gluten-Free Brownies

gluten-free chocolate brownie recipe

One of the nifty things about a blog is that you can easily revisit recipes and make revisions, while learning more about baking, and sharing those discoveries, as you go. When I wrote Ready for Dessert, I was able to update my favorite recipes, many created over a decade ago, and I had fun including the changes I’d made over the years.

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Chocolate Mint Brownies

chocolate mint brownie recipe

I know I’m just starting here, but before you and I go any further, I just have to say one thing about these brownies: They’re pretty insane. I made these brownies about fifteen years ago and found it patiently waiting in the back of my recipe files. And giving it a read-through, it all came flooding back to me and I was struck with the urge to make them again.

One of the things I remember most about these brownies is how massive they were and how heavy the pan was. The pan is so heavy that I can’t imagine most people would be able to heft it with one hand. In fact, I was going to weight the pan just to prove it to you but my baking scale didn’t go that high. Yowza.

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Baked Apricot Bars

chocolate frosted cake renato of baked

I’d been planning for this trip for years, ever since I first laid my hands on a copy of Baked, the cookbook. Quite a few baking books come out and a lot are really good, but this one spoke to me. I mean, each and every dessert sounded like something I not only wanted to bake, but wanted to eat. As in right away.

As I read through the pages, I have to say that I fell in love with everything in there, from the Baked brownies to the Sweet and Salty Chocolate Cake. With those swirls and swirls of shiny, dark chocolate, I just wanted to dive right into that cake headfirst. And I know this might get me into a little trouble, but I found I had a sweet spot for the authors as well.

cupcakes at Baked

I was entranced because Renato Poliafito and Matt Lewis of Baked share with me a similar sensibility about desserts: we seem to agree that forceful, dynamic flavors, trump elaborate presentations, and prefer to let just a few great ingredients shine. Unfortunately it took me about a year after I read their book (and an interesting bus ride from Manhattan) to get there, but it was worth the wait.

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