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:
Cook’s Illustrated Chewy Brownies
Robert’s Absolute Best Brownies
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.
CrunchyCreamySw says
Hi Julie! There is not big difference between the brownies. Bake them until the toothpick comes out with just a few crumbs. Let me know how it goes! We loved these brownies! Thanks for your comment!
Tutti Dolci says
I love Thomas Keller, what incredible looking brownies!
Anne says
Anna…these are BEAUTIFUL! While I love a dense fudgey brownie…I can certainly appreciate ‘melt in your mouth’! And did I ask you this before? Have you ever considered a career in food styling and photography. These pictures are just AMAZING!!! : )
CrunchyCreamySw says
Oh my! You know how much I love your photography, so this means a lot, Anne. Thank you! Thank you, my friend!! xoxoxo
Rachel Conners says
Definitely curious about the “lightness” of these brownies! I’ll have to try them to see what you’re talking about…and because I could definitely go for some brownies right now! 🙂
CrunchyCreamySw says
They are quite surprising in the texture. Let me know what you think, if you give them a try. Thank you, Rachel!
Savory Simple says
I love Thomas Keller! I bet these brownies are amazing.
Jessica says
I don’t think I have ever had a delicate brownie before! These sound so interesting!
Laura T says
I feel like every single brownie recipe out there can be categorized as identical to maybe 3 different types. So I am rather excited to try these, hearing you unusual description. I have the book, I am pinning to remind myself!
CrunchyCreamySw says
Thank you for stopping by and for pinning, Laura!
Lyn says
I like that these brownies aren’t fudgy! I’m keeping this recipe as I’m sure I’m going to be making it! “Ad Hoc At Home” sounds like a cookbook I’d like to have! Thanks for sharing, Anna!
CrunchyCreamySw says
If you try them, please let me know what you think. I have a feeling you’ll love them 🙂 Thanks, Lyn!
the wicked noodle says
I was at Foodbuzz this weekend and Bertram, the PR guy for Alaska Seafood (who I was there with), told me used to work for Thomas Keller! I’ve known Bertram a couple of years but never knew that about him. Crazy!
Also, I can’t wait to try these yummy brownies!!
CrunchyCreamySw says
Crazy how small the world can be! Thank you, Kristy! xoxox
Ashley says
Wow! These brownies look seriously perfect. Happy I found your blog!
CrunchyCreamySw says
Thanks, Ashley! Happy to have you here!
Amanda @ Once Upon a Recipe says
These brownie posts are making me hungry! Yum!
CrunchyCreamySw says
They are tempting 😉 Thanks, Amanda!
curryandcomfort says
I love the powdered sugar snow on these brownies. They look great. I haven’t watched Sunday’s Revenge yet. I am hoping to do that today. I kind of spent the entire weekend watching Mad Men on Netflix…. I am a little hooked on that right now. 🙂
CrunchyCreamySw says
I love Mad Man!! Thank you, Ramona!