Brownies with Black Garlic
Adapted from David Lebovitz’s “Absolute Best Brownies” recipe (Leite’s Culinaria)
- 90 ml Butter, plus more to grease foil
- 110 grams Semisweet chocolate
- 110 grams milk chocolate chips
- 180 ml Sugar
- 5 ml Vanilla extract
- 2 large Eggs at room temperature
- 7 cloves *Black/fermented garlic, chopped fine
- 60 ml All-purpose flour
- Preheat oven to 175ºC (350ºF )
- Line 8-inch square pan with foil or parchment, lightly buttered and extending over the pan’s edges.
- Melt butter in medium saucepan over low heat. Add chocolate and stir by hand until melted and smooth.
- Remove saucepan from heat. Stir in sugar and vanilla until combined.
- Beat in eggs by hand, one at a time. Stir in garlic.
- Add flour and stir energetically for 1 full minute, until batter loses its graininess, is smooth and glossy and begins to pull away from sides of saucepan.
- Scrape batter into prepared pan and bake until centre feels almost set, about 30 minutes. Do not overbake.
- Remove from oven. Let brownies cool completely in pan.
- While carefully holding foil or parchment, lift block of brownie out of the pan. Cut into squares. Brownies will keep well up to 4 days and can be frozen up to 1 month.
*If black (fermented) is garlic unavailable, substitute roasted garlic.