Doesn’t Valentine’s Day seem to get bigger each year? I see red and pink flowers, heart-shaped decorations, and of course … chocolate everywhere! Restaurant-review sites rave about best places to celebrate while cooking shows and food blogs suggest special dinner and dessert menus for the holiday. I allow the not-so-subliminal messages to get me into the spirit. I mean, why not? In the midst of this winter’s grey, snow’s blinding white, along with the blustery cold wind, I welcome a nice distraction. To me the holiday gives me an excuse to do something special like having dinner date on a Tuesday night and… making a chocolaty dessert. After seeing chocolate everywhere, on TV ads and cooking shows, at the market, and on food blogs I feel the huge urge to create something with the ingredient.
I found a Chocolate Bouchons (The New Double-Chocolate Brownie) recipe by chef Stephanie Izard (of the Girl and the Goat in Chicago) in my InStyle magazine’s January edition. Every food I have tasted at chef Izard’s restaurant has been incredibly delightful. So I got excited to try one of her recipes.
As usual, I deviate 🙂 Here’s a version adapted from chef Izard’s recipe:
We will need:
- A 24-mini muffin tray
- 3 eggs
- 1 1/2 cup of sugar
- 1/2 teaspoon of vanilla extract
- 3/4 cup of all-purpose flour
- 3/4 cup of cocoa powder
- 1 teaspoon of salt
- 2 sticks of butter
- 1 cup of Ghirardelli milk chocolate chips
- 3 squares of Ghirardelli dark chocolate bar (I happen to have the 72% cocoa. Next time I’ll go with 60%.)
- 1 tablespoon of pistachios (I happen to have them around)
- Melt the butter
- Whisk eggs, sugar, and vanilla in a bowl
- Add flour, cocoa powder, salt, and melted butter. Do it slowly and one by one while keeping the whisking going. Mix well until all ingredients become one thick chocolate mixture.
- With a food processor, chop the pistachios and the dark chocolate squares
- With a spatula, gently mix the chocolate chips, chopped dark chocolate, and chopped pistachios into the mixture
- Scoop the mixture to fill the muffin tray all the way to the top (or use a ziplock bag with one corner cut off )
- Bake for 20-23 minutes in a preheated 350 degrees F and let the brownies cool outside for 30-40 minutes. Mmm… imagine the wonderful chocolate aroma in the air. Oh…la…la…
Unfortunately, I did not find chef Izard’s original recipe online so I could not link it here. But I found a similar one (click here) for those who’d like to get to know chocolate bouchons better.
Happy Valentine’s Day, readers!