Monthly Archives: January 2014

Sea Salt & Browned Butter Brownies

Sea Salt & Brown Butter Brownies
Cold nights and long days require delicious sweet treats. I rarely bake as I don’t want to single handed-ly eat everything I make that’s just a bit excessive but after having to work this past weekend nothing sounded better than home made brownies. Something warm and gooey, sweet and taste-y perfect with a cup of warm tea on these cold nights we have been having here in New York.
Sea Salt & Brown Butter Brownies
Now I did not just want any brownie I wanted something a bit more grown up that your normal fair which is why I decided a sea salt and browned butter brownie was the perfect choice. Something salty but sweet and with more depth than your usual brownie, I added in chopped chocolate for that extra burst of chocolate and texture. As for texture I love my brownies soft and fudge-y not cake like and I think this recipe comes close to perfection at least for me.

SEA SALT & BROWNED BUTTER BROWNIES

Makes one 9″x 9″ pan

1/3 Cup Whole Wheat Flour

2/3 Cups AP Flour + some for dusting the pan

2 Cups Sugar

1 1/4 Cups Unsweetened Cocoa Powder

1 Tsp Kosher Salt

8oz Browned Butter (see below for instructions)

4 Large Eggs

2 Tsp Vanilla Extract

2oz Chopped Chocolate (I used 100% Cacao Unsweetened Chocolate Ghirardelli Premium Baking Bar)

Sea Salt for finishing (about 2 Tsp) something large grained is best

Butter for greasing the pan

9″ x 9″ Baking Pan

Mixing Bowls

Sieve

Small offset spatula (optional)

TO PREPARE

Preheat oven to 300°F

Grease your pan and dust with flour and set aside

Sift together the flour, sugar, cocoa powder, and salt

In a separate bowl whisk together the eggs, brown butter, and vanilla extract. Make sure the eggs are slightly whisked before you add the butter to make the process easier. Add the brown butter to the eggs right after you have strained it add it in slowly in a stream while whisking to keep the eggs from coagulating.  The egg mixture with thicken up a bit once everything is incorporated after thoroughly mixed add in the vanilla extract.

Add the dry ingredients into the wet and mix together until the dry mix is fully incorporated.

Mix in the chopped chocolate and about 1 tsp of the sea salt

Pour out the mix into your prepared pan and use the offset spatula to even out the top. Hit the pan a few times on the counter to make sure all air bubbles are out.

Sprinkle a bit more of the sea salt on the top of the brownies

Cook for 30-45 min until a cake tester or tooth pick comes out clean

Let cool and turn out and cut into squares (use your offset spatula to help release the brownies from the pan if you are having a hard time getting them out)

Sea Salt & Brown Butter Brownies
BROWNED BUTTER HOW TO

technique adapted from Bouchon Bakery

8oz Butter

Large Sauce Pan

Mixing Bowl

Whisk

Sieve

Cheesecloth

TO PREPARE

Over your mixing bowl place a sieve with two layers of cheese cloth over it for straining the browned solids once you have browned the butter.

Place your large sauce pan over medium heat and melt the butter.

As soon as the butter melts start whisking to keep the butter from separating.

Once the butter comes to a boil turn up the heat and stop whisking.

Keep cooking the butter whisking occasionally so it does not burn until the bubbles lessen indicating most of the moisture has evaporated.

Once the butter is a caramel color remove from the heat and strain the solids out and use in your recipe.

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Asia Diary: January 19, 2014

Life flies so fast.. It seems like only last week I was in Asia but alas it has already been a month since I have returned to the states… but I have been running around and sick so I only have had the chance to recap now. So enjoy the some of the foods I ate in Tokyo and Hong Kong. I can’t wait to return for more.

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Noodles Round #1 – Tokyo
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Noodles Round #2 – Tokyo Sumo Eats style
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Spicy Pork Meal – Tokyo
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Breakfast and a view of Hong Kong Island from the hotel in Kowloon
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Best pork bun Ever – Tim Ho Wan – Hong Kong

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Four Score and Seven…Oh Wait Just 4 Years

My New View at night
It feels like a life time since I moved to New York City but in reality it has only been 4 years and today marks that anniversary…. Also as a surprise it happens to be the one year anniversary of this blog. I did not realize I started it on my moving to New York anniversary last year but while looking through my archive I noticed it this past weekend…
.... Not Even a Smoking Section
Moving to NYC was a big, huge, monumental change in my life and after all this time here I feel like I still have so much to do yet at the same time I long for some change of scenery. We will see where this next year takes me but what I know I will continue with is this blog. In starting it I created a reason to cook new things all the time and to improve my skills and while I have been a bit sporadic in my posting, mostly due to lack of good photos and the will to write, it has defiantly influenced my cooking and eating for the better. When I am out I have been trying new things and at home I have been trying to eat more healthy and make more interesting food… In this upcoming year I plan on continuing to do the same and sharing as much as I can here.

Just for a bit of fun I thought I should share my favorite Gratuitous Photo Photos from the past year

Mushroom ToastMUSHROOM ENGLISH MUFFIN

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EARLY FALL EATING: DEAR BUSHWICK
Granola Bars
GRANOLA BARS: THE MASTER RECIPE

Caprese
SUMMER BOUNTY

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