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Grandma's Brownies by Inbar Zuckerberg

Updated: 2 days ago


I have been following Inbar's work for quite some time now and I am very glad that we get to connect in this virtual world called Instagram. We become more than just casual InstaFam; we've become friends.



When I came across her post about her grandma's brownies, I thought of dedicating this page to her. I mean, grandmas are the best. They are always whipping out recipes outta thin air and you wonder why they don't use any measurement; they just eyeballed. Is that a superpower? Anyway, you can check out her original post:



I adjusted the ingredients to suit my cake pan. Brownies are one of the few foods which are sacred to me, and I have to say that this recipe is among my top 3. I mean, I had tested and tasted hundreds of brownies in my 39 years. And for crying out loud, brownies are not a cake. Period!



What tickled me is the addition of ground hazelnut. It adds that sorta underlying nutty oomph which kinda boosts the chocolate flavors very well. On top of that, there are whole nuts and white chocolate pistoles. Imagine the layers of textures and flavors, fudgy, nutty, chocolaty, crunchy, cwispy and just melt in your mouth sensation.



To cut thru' all that richness, I decided to add a very simple raspberry compote over the top while serving. That extra tartness actually helps. You can of cos follow Inbar's recipe by serving with fresh strawberries, raspberry jam and cream. Remember, you are the master of your dish and the plate is your canvas. In closing, I really hope you give this recipe a try and indulge in Grandma's brownies.


Ingredients:

(Make One 8 x 8 Inch Brownie)

  • High Quality 70% Dark Chocolate Preferably Valrhona or Callebaut, 150g

  • Unsalted Butter, 150g

  • Eggs, 2

  • Demerara Sugar, 75g

  • Dark Muscovado sugar, 75g

  • Blanched Hazelnuts, 75g

  • Unbleached All Purpose Flour, 105g

  • High Quality Cocoa Powder Preferably Valrhona or Callebaut, 15g

  • Sea Salt, Pinch

  • Walnuts Halved, 40g

  • Pistachios Halved, 35g

  • High Quality 35% White Chocolate Preferably Valrhona or Callebaut Pistoles, 38g

  • Raspberries Frozen or Fresh, 200g

  • Maple Syrup, 30g

  • Spiced Rum, 45g

Equipment:

  • Food Processor

  • Hand / Stand Mixer

  • 8 x 8 Inch Square Cake Pan

  • Sauce Pot

  • Oven

  • Double Boiler

Directions:

  1. Prep the Pan

  2. Preheat oven to 170°C (340°F).

  3. Grease cake pan with butter and line with parchment. Grease again.

  4. Melt the Chocolate

  5. Melt chocolate and butter over a double boiler.

  6. Set aside to cool slightly.

  7. Make the Batter

  8. Whisk eggs in a large bowl until light and fluffy.

  9. Add sugar and whisk until dissolved.

  10. Fold in melted chocolate mixture.

  11. Blitz blanched hazelnuts into powder and add to the batter.

  12. Sift in flour and cocoa powder, half at a time. Fold to combine.

  13. Add salt and give it a final fold.

  14. Assemble and Bake

  15. Pour half the batter into the prepared pan.

  16. Sprinkle chopped nuts and white chocolate evenly.

  17. Pour remaining batter over and smooth the top.

  18. Bake for 15–17 mins until glossy and barely set.

  19. Make the Raspberry Compote

  20. In a saucepan, heat raspberries and maple syrup.

  21. Once juicy, carefully add rum (it may flambé).

  22. Cook until alcohol evaporates. Set aside.

  23. Serve

  24. Let brownies cool slightly before unmolding.

  25. Slice and plate with a drizzle of raspberry compote.

  26. Serve warm.


Dense, moist, fudgy and chocolaty...


News flash! I found this on the Embassy of Switzerland in Israel on FB, tot I share it with you lovely people...


Recipe Video:




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