Zingerman's Buenos Aires Brownies .....
I now know why I've never really cared for brownies. It's because I've never had a great brownie made with great chocolate. If you're on the fence about brownies, or you really love brownies, this is the recipe for you. I was in Ann Arbor for a few days this week and of course I had to visit Zingerman's. I actually went to a hard candy tasting held on Wednesday night. I was looking around the shop after the class and I toyed with the idea of bringing back a brownie for Robin. I then remembered that I had the recipe in an old issue of Midwest Living Magazine. I dug it out yesterday along with some unsweetened Callebaut that The Chocolate Doctor sent me. I also used a new 9 x 13 pan I picked up at Williams Sonoma. I took a bit of liberty with the recipe( the original recipe is for their magic brownies. These brownies contain walnuts). I've never liked nuts in brownies, so I dolloped dulce de leche on top of the batter and swirled it through. I ended up with the Buneos Aries Brownies. Try these, you won't be dissapointed.
13 tbls butter( no substitutes)
6.5 ounces unsweetened chocolate, chopped
1.5 c. sifted cake flour( I used white Lily)
3/4tsp baking powder( most brownie recipes have no levening in them, maybe this is why they were so good)
2 cups sugar
1 1/4 tsp vanilla
1 1/4 c. toasted walnuts( chopped)
Grease a 9 x 13 pan. Melt butter and choc. together over low heat. Set aside. In small bowl, stir together flour, baking powder and salt. In large mixing bowl( I used my KA), beat eggs and sugar for 5 min. Add cooled choc. mixture and vanilla. Beat on low speed until combined. Add flour mixture, beat again. Pour in pan, bake in 325F oven for 30 min( I used convection). Cool in pan on wire rack.