Thomas Keller’s Brownies are light, moist and cakey. Each bite melts in your mouth! It’s a must-try recipe for brownie fans!
THOMAS KELLER’S BROWNIES
But it’s Monday and it’s time for the Best Brownies post. For this week, I chose Thomas Keller’s brownies. I like to try recipes from famous chefs. They are tested and often have a following among food bloggers. These brownies are like no other brownies I had before. They surprised me as soon as I lifted the first square out of the pan. Light! Delicate! They literally melt in your mouth. They are moist and have a very subtle flavor. There is no POW. They are… well, delicate. These brownies are not dense and fudgy like the New Classic Brownies or Robert’s Absolute Best Brownies. There is no crackly top. The dusting of powdered sugar further accentuates the light character of this treat.
Who is Thomas Keller?
Thomas Keller is an American chef, cookbook author and restaurateur with many awards and titles, like Best American Chef and Outstanding Chef by the James Beard Foundation. Now that speaks for itself, doesn’t it? To me, one of the fun facts about Keller is that he was a consultant for producers of Pixar’s “Ratatouille”!
In 2009, he published a cookbook titled “Ad Hoc at Home” where this recipe for brownies comes from.
MORE BROWNIES RECIPES:
THOMAS KELLER’S BROWNIES RECIPE:
This recipe makes 16 squares.
- 3/4 c all-purpose flour
- 1 c unsweetened cocoa powder
- 3 Tbsp sticks unsalted butter cut into 1 pieces
- 1 tsp salt
- 3 large eggs
- 1 3/4 c granulated sugar
- 1/2 tsp vanilla extract
- 1 1/2 c semi-sweet chocolate chips I skipped this
- powdered sugar for dusting
Butter and flour a 9" square baking pan. Set aside
Preheat your oven to 350 degrees F.
Melt half the butter and pour into a small mixing bowl. Let cool to room temperature. Add the remaining butter and whisk until creamy and there is just few bits of butter left.
In a large mixing bowl of your stand mixer, beat together eggs and sugar until pale and thick. Mix in vanilla extract.
Alternating with butter, add the dry ingredients in 3 parts ( dry, butter, dry, butter, dry, butter ).
Stir in chocolate chips. At this point the batter can be covered and refrigerated for up to a week.
When ready to bake, spread the batter in prepared pan. The batter will be thick. Smooth the top with a spatula.
Bake 40to 45 minutes, until the toothpick test shows only few crumbs.
Cool in pan to room temperature.
Dust with powdered sugar and cut into squares.
I baked these brownies in a 13"x9" pan and they came out great. I recommend checking on them after the 30 minute mark. Test with toothpick. I skipped the chocolate chips simply because I wanted to focus on the texture of the brownies, but feel free to add them.