Ad Hoc brownies
dark, tender, and moist brownies by famed chef Thomas Keller
I’ve been cooking out of the Ad Hoc cookbook lately, the third from Thomas Keller, one of the greatest chefs of our time. Ad Hoc is the most approachable of his four tomes. It contains recipes inspired from his casual, communal-style restaurant in Yountville.
One of the easiest recipes you’ll find in this book is the brownie recipe on page 303. It gets its depth from cocoa, its richness from a staggering three sticks of butter. The brownies emerge as delicate as can be from the oven, owing to the high percentage of cocoa which has no gluten. I found these easier to slice neatly after I wrapped them and placed them in the freezer for two hours.
Give these a try if your preference is for ultra-dark, super tender brownies. (Note: these are not chewy!)
Ad Hoc Brownies
(Thomas Keller says this recipe makes 12 brownies. I say they make 18 because I haven’t been able to get into my jeans since early 2009.)
3/4 cup all-purpose flour 1 cup unsweetened alkalized cocoa powder 1 tsp kosher salt 3 sticks unsalted butter, cut into 1 tbsp chunks 3 large eggs 1 3/4 cup granulated sugar 1/2 tsp vanilla paste or extract 6 oz. 61-64% chocolate, chopped (about 1 1/2 cups) powdered sugar for dustingPreheat the oven to 350 degrees. Butter and flour a 9″ square pan.
Sift together the flour, cocoa powder, and salt.
In a large bowl, place half the amount of cubed butter. In a saucepan, melt the remaining half of the butter over medium heat, stirring. Pour the melted butter over the cubed butter, and stir to combine. The butter should look creamy, with bits of unmelted butter still present.
In a mixing bowl, beat the eggs and sugar on medium speed for three minutes, until light and doubled in volume. Add the vanilla. On low speed, alternate adding the flour and the butter in several additions. Stir in the chopped chcocolate.
Pour the batter into pan, and bake for 40-45 minutes. (Note: My brownies were done in 38 minutes.)
Cool and dust with powdered sugar before serving.
Posted: February 15th, 2010 under Uncategorized.
Comments
Comment from lorna
Time February 16, 2010 at 12:38 PM
There’s more butter in this recipe (proportionately) than in any other recipe I’ve seen!
Comment from Meg
Time February 16, 2010 at 3:37 PM
These brownies are seriously insane. I have been wed to the same recipe for years, but these have made a convert (adulterer?) of me.
Comment from hannah
Time February 16, 2010 at 7:48 PM
Oh, those look like buttery, chocolately heaven!
Comment from Sweets at Vicky’s
Time February 17, 2010 at 1:05 AM
Ahhh, heaven in a tiny little square. 
Dont feel too bad about your jeans, I’m sure all the deliciousness you have been surrounded by makes you smile waaay more than jeans do.
Comment from lorna
Time February 17, 2010 at 1:20 PM
That’s very true, Vicky! 
Skirts will have to do, in the meantime.
Comment from Megan
Time February 19, 2010 at 8:37 PM
Oh wow, these brownies look absolutely delicious and so decadently rich!
Comment from Phil
Time February 20, 2010 at 7:05 PM
Hate to quibble, but it’s actually Keller’s 4th. Don’t forgot his lessons on Sous Vide from Under Pressure!
Comment from Susie
Time February 28, 2010 at 9:57 AM
These are truly the most delicious and moist brownies ever! They are also easy to make and because they are so rich, they last longer because you can only eat a small amount at a time.
Comment from Catherine
Time May 11, 2010 at 1:26 PM
can you make these with margarine or would that ruin them?
Comment from lorna
Time May 11, 2010 at 3:54 PM
Hi Catherine, they wouldn’t be bad with margarine, but you’d miss out on the buttery taste. But they would turn out, of course!
Comment from Catherine
Time May 12, 2010 at 6:34 AM
thanks a bunch… i’ll only give it a try if i can’t find a better super-chocolate-y non-dairy alternative.
Comment from grace
Time February 16, 2010 at 4:21 AM
when i saw that picture, i asked myself how one could obtain such dense moistness. i’m glad the answer is obvious–hellooooo, buttah! what a treat.