Helene’s Chocolate Brownies And Khai’s Send-Off
I really like reading David Lebovitz’s blog. Someone set it up so that it automatically pops up in my email. I think Sele Nadel-Hayes did that for me. Various people help me in various ways with my computer. Sele is one of my helpers. Issa is another. Alex is another. Jared is another. Etc.
I also like David Lebovitz’s app ‘Living the Sweet Life in Paris’ – especially when I’m in Paris. The app is about pastry shops, sweet shops, etc. from David Lebovitz’s view. I like his view. Lebovitz is a Chez Panisse trained chef living now in Paris – so he’s got the chops to know food and to talk about it. He’s charming. He’s witty. He knows his stuff. His blog has typos in it. I’m always happy reading about his adventures in Paris and elsewhere.
So when he posted about Helene’s brownies I got all excited. Something I could make with chocolate. I have a bunch of good chocolate dessert recipes but I’m always up for a good new recipe.
So….. when Alex’s friend Khai asked if we could have his going away party at our house – a BBQ – I naturally said ‘yes’ – I love those young folk and Khai has a big place in my heart and being part of his send-off felt perfect (he’s moving back to Denver and I’m excited for this next part of his life even though we’ll miss him). I also thought it would be an excellent time to make Helene’s brownies figuring that young folk would eat them even if they were less than perfect especially if they were – you know. . .hungry. And in fact, the brownies are perfect and the young folk are downstairs as I’m writing, eating them and I don’t think that they’re even hungry because they had a ton of BBQ. So I’m happy. And they all sounds happy. Hip hip hooray and three cheers to Khai!
(-from David Lebovitz’s blog)
Heat oven to 350°F
Butter a 9” springform pan and dust with cocoa power
7 ounces (200g) bittersweet or semisweet chocolate, coarsely chopped
¼ cup (60ml) water
4 ounces (115g) butter, salted or unsalted, cubed
¾ cup (150g) sugar
2 Tbsp flour
4 medium or large eggs
2 Tbsp unsweetened coconut flakes (ground a bit finer in a cuisinart or blender) or use almond meal/flour
1/3 cup (65g) chocolate chips
Preheat oven to 350° F
Butter the 9” springform pan and dust it with cocoa powder
In a medium saucepan over low heat, melt the chocolate, butter and water, stirring almost constantly until smooth.
Remove from heat and stir in the sugar and flour, then the eggs one at a time.
Mix in the coconut and chocolate chips. Scrape the batter into the prepared pan and bake for 25 to 30 minutes – until the center feels just about set. Err on the side of underbaked a little if you want a creamy center.
Let cool and then slice into wedges.
You can store these lovelies for up to two months if well wrapped. They’re fragile so pack them carefully.