Rich Chocolate Brownies

Chocolate: a Swiss Remedy  (updated from the TasteFood archives)

Living in Switzerland for 10 years gave me a certain perspective on chocolate as sustenance.  In this special country, chocolate is considered a staple and a panacea for all that is fraught in the world.  It's found in every lunch box, ski-pack and pantry.  It's not considered a dessert, but really it's own food group that transcends all nutritional categories and is arguably a national symbol, right up there with banks, cows and the Matterhorn.  In a manner of efficiency, as only the Swiss can do, chocolate is the the multi-tasking equivalent of a power bar, a balanced diet, a healthy psyche and an aspirin.  How can you not love a country for this?

When I lived in Crassier, near the French border about 15 miles outside of Geneva, I crossed the border regularly to shop in the French supermarkets.  When I returned to Switzerland, the Swiss border guards would often stop me and question my purchases.  (There were strict restrictions on quantities of wine, cheese, and meat that could be purchased abroad.)  One day when I was still new to the country, I returned with some French chocolate.  When I informed the Swiss guards that I had chocolate in my shopping bags they gaped at me in disbelief.  Forget the case of Burgundy wine, the kilos of runny French cheese, or the side of beef in my backseat - zut alors! - they were aghast and appalled that I had the gall and obvious lack of taste to purchase French chocolate instead of Swiss.  I had committed an act of treachery in their minds, and diminished my already lowly foreign status.  The next time I crossed the border, I would have to wear a paper bag over my head.

I learned my lesson.  Clearly, integrating meant more than learning the local language and paying taxes.  It also meant buying Swiss chocolate.  (Like I said, how can you not love a country for this?)  Now, many years and several countries later, I continue to buy Swiss chocolate - a.k.a. the Swiss remedy for everything.  And these days when life is throwing lots of curve-balls our way, a little chocolate medicine is a comforting and restaurative pleasure.  Straight-up and dark is my preferred manner of consumption, but when a little extra TLC is needed, there is nothing like a gooey, decadent, home-baked brownie. 

Chocolate Brownies
This brownie recipe is one of those no-fail, crowd-pleasing brownies.  It's dense and fudgey, chocolate-y enough to please the adults and sweet enough to appeal to kids.  I use Lindt 70% dark chocolate, bien sûr. 

Makes 32 small squares

1 cup (225 g.)  unsalted butter
12 oz. (350 grams) good quality dark chocolate (70%), coarsely chopped
3/4 cup (85 g.) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 1/2 cups (340 g.) granulated sugar
2 teaspoons vanilla extract

Preheat oven to 350 F.  Butter a 9-inch square baking pan.  Line bottom and sides with parchment paper.  Butter paper. 
Melt butter and chocolate in a double boiler or heatproof bowl set over a saucepan of simmering water, stirring occasionally, until smooth.  Remove from heat.  Mix flour, baking powder and salt together in a medium bowl.  Whisk eggs, sugar and vanilla together in a large bowl until the mixture lightens in color.  Add chocolate to the eggs and stir to combine well.   Add flour to the chocolate batter, stirring with a wooden spoon, until combined. 
Pour batter into prepared pan.  Bake 30 minutes, or until top is set and sides begin to pull away from pan.  Brownies will be fudgey and a wooden pick will not come out clean.  Cool completely on rack.  For best results, refrigerate brownies covered overnight in pan. To cut, remove brownies from pan by lifting paper at sides.  Cut in small squares.

Tip:  These brownies are very rich and soft.  Keep them stored in the refrigerator, and they will last for up to one week. 

Need more chocolate medicine?  Try these recipes from TasteFood:

Chocolate Oblivion Cookies

 

 

 

Chocolate Terrine with Orange Crème Anglaise and Gran Marnier Oranges

Flourless Chocolate Cake with Raspberry Coulis

 

Comments

[kayenne]

I think I have just enough swiss chocolate here to make 1/3 of the recipe... now, i'm deliberating making only 1/3 or throwing in 2 more bars from 2 different countries.

PHEW!

[Lubna karim]

Pic is making me hungry. Awesome color and looks yummmmmmmmmmmmmmmmmmy.

[Megan]

Those look absolutely amazing!

[kayenne]

I tried this yesterday, it's heaven in a square! 'Chocolate overload' exclaimed a friend who dropped by for lunch. I'm not sure if it's the 1T coffee powder I added or just the chocolate nirvana, I literally had palpitations from eating a 2x2 square. And yes, it does taste better after having been chilled overnight. The edges were a bit drier, but the center slices were very moist and creamy!

[McKenzie]

Any country that considers chocolate a food group sounds like a lovely place to live! The brownies look awesome, thanks for sharing!

[Lynda]

Kayenne, I am curious if you made 1/3 of the recipe or you mixed up the chocolate. I won't tell.

[kayenne]

I figured I've have a riot on my hands if I made a scant 1/3 only with extended family as neighbors. I used 100g Swiss Delice 72%, 100g Sarotti 72%, 82g Meiji 85% and topped it up with Meiji Black to make up 300g.

Dad asked if I added alcohol(I didn't), the end product had a heady alcoholic mouthfeel with a slight bitter end. The center texture feels lightly velvety, like fluffy cheesecake.

I believe it's the best brownie I've ever had! Thanks to you! Never going to back my old brownie recipe.

I'm seriously tempted to play with it now. I think I'll go look for a bottle of kahlua. And I've another Sarotti 75% here with cacao nibs. Black forest brownies? =D

[Elsebeth Balslev]

Dear Lynda
Nice to have discovered your wonderful recipe for Brownies. I would like to make them, but could you please tell an ignorant Dane the weight of a stick of butter.
Would it be the 225g packs?
Best wishes
Elsebeth

[Lynda]

Butter measurements duly adjusted. I am so sorry I didn't note the weight!

[Maria Vaaranmaa]

Dear Linda

Thank you for the many delicious moments we have had with the family because of your blog. Surprisingly enough I read today that you have been living in Crassier. We too! We have just moved back to Switzerland after couple of years in Finland. I love to be back in my culinary guest here.

All the best!

Maria

[Lynda]

Maria,
Thank you for the lovely comment - I am so happy you enjoy TasteFood. Lucky you to live in Switzerland again! We just held a fondue party last night with some Swiss friends, to bring a little alpine cheer to Northern California. - Lynda

[Ellen Kocher]

Linda, I love the blog! I will be sharing recipes, memories and more as we move forward...PS the Divonne market awaits me now, just after Tresse bread from the local Boulangerie...missing you here! El

[dee]

Would you have any suggestions for High Quality Chocolate?

[Alisa@Foodista]

After the reading the reviews for this recipe,I can't wait to try it!I may have to hide it well in the fridge. I dont think it would last a week though :) thanks for the tips and recipe!