boston.com Your Life your connection to The Boston Globe
Recipes Game Globe Santa Holiday Scenes Gift Tags Get Wrapped Home Get Wrapped Home

Rick Katz's Brownies

When Rick Katz, pastry chef at Legal Sea Foods, makes brownies, he adds the sugar in two parts. ``If you add it all to the eggs, the brownies are too caky, and if you add it all to the chocolate, they are too dense,'' he says.


1/2 pound unsalted butter
3 ounces unsweetened chocolate
2 ounces semisweet chocolate
2 cups sugar, divided
4 eggs
1 1/4 cups all-purpose flour
3 tablespoons unsweetened cocoa
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees.

In the top of a double boiler, melt the butter and both chocolates over simmering water. Gradually whisk in 2/3 cup sugar. Remove from the heat.

In a large mixing bowl, whisk the eggs and the remaining 1 1/3 cups sugar. Set the bowl over a pot of simmering water and whisk until the mixture warms and the sugar dissolves; test by rubbing a small amount of the mixture between your fingers -- it should feel smooth. Then beat the mixture with an electric mixer until thickened and pale yellow and increased in volume, about 5 minutes. Add the melted chocolate-butter mixture and beat until smooth and shiny. Add the flour, cocoa, salt, and vanilla and beat well.

Pour the batter into a greased 13-by-9-by-2-inch pan and bake for 30 minutes or until a tester comes out clean. Cool on a wire rack. Cut in squares.

Makes 24 brownies.

By Jean Kressy, Globe Correspondent

Sponsored Links