Recently I was reading InStyle Magazine and was struck by this stunning picture of a pastry chef who looked absolutely magnificent while baking (as opposed to my chocolate smeared white sweatshirt and hair sticking up). Anyway, I digress.
Her story is one of inspiration, creativity, perseverance through discrimination, and success. I found her to be awesome in the true sense of the word. And if I’m gonna be honest and use my own vocabulary, she’s a bad arse!
Her Brooklyn Blackout Blondies are crazy amazing. Like a mixture between soft fudge and undercooked brownies. They literally melt in your mouth.
Now, I’m pretty sure I screwed up most parts of this recipe. And when I say, “most” I mean most.
The problem is I’m just an old fashioned, regular baker. Nothing fancy about my baking ability. I take after my mom in that way. I don’t own a kitchen scale which causes me issues/problems and frustrations when trying to follow a recipe that only uses grams and ounces.
Well, this is one of those recipes. So Siri and I had many conversations (and maybe a bit of swearing on my part) trying to figure out the measurement conversions. For example I would say, “How many cups is 168 grams of brown sugar?” Siri would respond with a lovely, calm voice, “The answer is 0.79 cups.” REALLY?!?!? And that was an easy one.
But with all of my fumbling, I made it through and with the grace of God these actually turned out.
Just a few notes:
- I don’t think I heated my oven enough. Even though I use a convection oven, I think I should have preheated it to 350 degrees (hence the undercooked brownie consistency).
- I also woulda skipped the covering them with an additional sheet pan to keep them flat and even. I don’t mind bumpy and uneven.
- I had no clue what couverture chocolate was so I looked it up and got what I thought looked similar.
- I also used the entire container of chocolate sprinkles which I’m assuming are the same as chocolate décoratifs.
Hats off to Auzerais Bellamy. You are amazing!
Brooklyn Blackout Blondies (recipe care of Auzerais Bellamy, pastry chef and creator of the Blondery brand
Blondie Base: 85 grams unsalted butter, 168 grams brown sugar, 85 grams eggs, 3 grams vanilla extract, 138 grams all-purpose gluten-free flour, 13 grams cocoa powder 5 grams baking powder 2.5 grams salt
Chocolate Ganache: 4 oz. heavy cream, 8 oz. 64% couverture chocolate, 2 os. unsalted butter (room temperature, cut into quarters), 2 oz. chocolate décoratifs
Base: Preheat your oven to 350 degrees or convection oven to 325 degrees. In a small saucepan over medium-low heat, melt the butter. In the bowl of a stationary mixer fitted with a paddle, add the melted butter and brown sugar. Mix until just combined. In a separate, small bowl, whisk together the eggs and vanilla extract until incorporated. On the lowest speed, add to the butter-sugar mixture in 3 portions, scraping after each time. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add to the mixture and mix until just combined. Deposit the batter onto a well-sprayed rimmed quarter-size sheet tray. Bake for 10 minutes. Rotate and bake for another 5 minutes until just set. Place sheet of parchment paper on top of warm blondies, then add an empty sheet tray on top and press down to get the blondies flat and even. Let cool as you make the ganache topping.
Ganache: Bring the heavy cream to a boil in a small saucepan. Once boiling, pour into a bowl with the chocolate and chopped butter. Let sit for 2 minutes. Use an immersion blender or rubber spatula to mix until well combined. Transfer to the top of the blondies and smooth with an offset spatula. Sprinkle heavily with the chocolate décoratifs. Let the blondies chill for 15 to 30 minutes, then cut into 1-by-1 inch pieces, and enjoy!