Alice's Cocoa Brownies

The Gourmandise School   of Sweets and Savories

 Who's Coming to Dessert?

Have you picked up a cookbook and wished you could ask its author a million questions? Or peppered the recipes with notes and bookmarks (or brownie batter)? We've loved reading Alice Medrich's books over the years for their well-tested recipes and charming commentary (I'm a sucker for cookbook prose) and are beyond excited to have her in town for two days to teach her best-loved recipes from her two newest tomes. 

Ms. Medrich has been know for her unforgettable books about working with chocolate, but she's spent the last few years exploring the wide world of grains for their flavor and range. Flavor Flours is a revelation- not because it's a book devoted to wheat-free baking, but because it isn't. Alice has mastered the art of working with a variety of grains that happen to be gluten free, but are carefully selected to highlight their flavors and textures. There are just a few spaces left in each class- you can come in and purchase the books before class or during- but be sure to bring them either way to get them signed by your most delicious instructor (you'll received 30% off the list price of the book when you purchase the class).

Flavor Flours- Saturday, May 16th REGISTER

Seriously Bittersweet- Sunday, May 17th REGISTER

Alice's Cocoa Brownies

We've modified this recipe just slightly to make it more intensely chocolatey. You're welcome. Purchase the best quality cocoa powder you can find, such as Valrhona or ScharffenBerger.

2-1/2 sticks butter (280g)

3-1/2 cups sugar (500g)

1-3/4 cup cocoa powder (160g)

1 tsp salt

1/2 tsp vanilla extract (optional)

4 eggs

1 cup flour (130g)

1 cup toasted nuts (optional)

2 large handfuls coarsely chopped chocolate pieces

1. Preheat your oven to 325F and line a 12"x12", 12"x15" or 13"x9" pan with parchment paper. You can also split the batter into to 8"x8" pans.

2. Melt your butter over a double boiler. As soon as it has melted, stir in the sugar, followed by the cocoa powder, salt and vanilla, if using.

3. Remove the bowl from the double boiler and whisk the eggs in two additions, whisking until you can no longer see the eggy whites.

4. Fold in your flour and nuts, if using, until the flour is fully incorporated.

5. Pour the batter into your prepared pan and sprinkle your coarsely chopped nuts over it.

6. Bake for 20-25 minutes in the center of the oven. For cleanest brownie cuts, let the brownies cool to room temperature, then freeze for at least 2 hours before cutting.

Wishing you a delicious day, 

Clémence and Hadley