triple chocolate brownies!

I almost titled this post “Airbnb Brownies”, as that is where I made them last week in Camden, Maine! We decided that the year and a half that we’d been away was too long, and were thrilled for the chance to visit friends and so many of our favorite places. So much good food—!

The highlight of the trip was catching up with friends, and with our two year old in tow, being able to invite people over to our Airbnb after her bedtime made it all the more possible. Upon arrival, I checked out the pantry…low and behold were most of the ingredients for brownies! All I needed from the store were eggs, butter, and a bit more chocolate, and then we were set. They come together unfussily in one pan, and are easily made with drink in hand, deep into conversation for a decadent late night snack.

To me, these are the ultimate brownies. They are fudgy but not overly gooey; I love the defined structure and fine crackly top. Obviously there is nothing like a warm brownie barely cooled from the oven, but I also love them in the days to come, when the chocolate chunks set and provide a delicious textural contrast to the rest.

Triple Chocolate Brownies

Adapted from Epicurious - yields 12 ( or 16 small-) brownies

Ingredients

• 3 ounces fine-quality bittersweet chocolate, chopped

• 1 ounces unsweetened chocolate, chopped

• 6 T (85 g) unsalted butter

• 3/4 cup (150 g) sugar

• 1 teaspoons vanilla

• 2 large eggs, room temperature

• generous 1/2 tea spoon salt

• 1/2 cup (65 g) all-purpose flour

• 3 oz. milk chocolate, chopped

Directions

1. Butter an 8x8” square baking pan and line with parchment paper, allowing overhang on two opposing sides; lightly butter the parchment. Preheat the oven to 350 F.

2. In a medium saucepan, melt together the chocolate and butter, stirring constantly to keep the chocolate from overheating/burning, and removing from heat as soon as the mixture is mostly liquid (there may be a few pieces of stubborn unmelted chocolate, but rest assured they will melt in time! the important thing is not to over-do it.).* Set aside to cool for around 5-10 minutes.

3. Whisk in the sugar, followed by the eggs, one at a time, whisking well after each addition. Add the vanilla. Using a spatula, gently fold the salt and flour into the mixture, and when it’s about 3/4 of the way mixed in, add the chopped milk chocolate before completing.

4. Pour the batter into the prepared baking pan, and bake for about 20-25 minutes, or until fairly firm to the touch in the center. You can also insert a tester or toothpick; brownies will be done when no crumbs adhere.

5. Let cool and cut into desired size bars, and enjoy!

*You may also melt the chocolate and butter in a double boiler, or a medium bowl set over a pot of simmering water. I recommend this if you’d rather not risk the chocolate overheating or need to multitask!

Rockport, Maine

Chocolate is her favorite!

chocolate chip cookies!

This is my favorite recipe for chocolate chip cookies, one that I’ve known since college and have tweaked over the years. Though I rarely make them anymore without whimsical twists (orange zest and milk chocolate, rye flour and espresso, etc.), I kept this last batch 100% classic, and found them as addicting as ever.

I brown the butter to add extra richness/nuttiness, and to make up for the lost moisture, add a bit of whole milk. In lieu of milk, I’ve added a splash of coffee and even rum before, and recommend going with whatever you’re feeling! …but if you’re aiming for a more classic cookie, milk is a safe bet.

Another note is about the chocolate! My favorite brand is Tcho, and I use a 50/50 mixture of their milk chocolate and bittersweet chocolate disks. While I believe that chocolate chip cookie quality is determined by texture and the nuances of flavor in the dough itself, finding the most delicious chocolate doesn’t hurt either! That is to say—I simply love Tcho chocolate, but any brand of chips, chunks, or bars that you already have will yield excellent results.

Chocolate-Chip Cookies

• 3/4 c (1 1/2 sticks, 171 g) unsalted butter

• 2 c + 2 T (280 g) flour

• 1/2 t baking soda

• 1/2 t salt

• 1 c (210 g) packed light or dark brown sugar

• 1/2 c (100 g) sugar

• 2 eggs, room temperature*

• 1 t + 1 t whole milk

• 1 t vanilla

• 1-1 1/2 c (10 oz.) chocolate chunks or chips

• coarse sea salt, for sprinkling

*Note: you’ll only use 1 egg + 1 egg yolk, but both should be at room temperature.

1. Start by browning the butter: melt the butter in a medium saucepan or pot over medium heat. Let the butter continue cooking and swirl the pan occasionally to promote even browning. The butter will sputter and bubble, and finally, as it browns, it will foam. Once it gives off a nutty aroma and is dark amber in color, take off the heat and immediately pour into a heat-proof liquid measuring cup. It should reach 2/3 cups. If you’re inclined, scrape the bottom of the pan with a spatula to add all of the toasted milk solids. (I like the super toasty/rich flavor these add, but just make sure to avoid any blackened bits) Set the browned butter aside, and let cool to lukewarm/room temperature.

2. Whisk the dry ingredients together in a medium/large bowl and set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, thoroughly mix the butter and sugars. Scrape the sides of the bowl/paddle down once or twice, and continue mixing until the mixture is pale in color and homogenous. I typically allow 10 minutes for this creaming process. When ready, beat in the egg, followed by the yolk. Scrape the sides down and add the vanilla and the milk. Scrape the sides down again, and add the dry ingredients. Starting at the lowest speed, mix the dough, gradually increasing the speed, until just combined. Add the chocolate chunks and beat at medium/high speed for about 1 minutes, or until evenly mixed. Wrap the dough in plastic wrap and refrigerate for a few hours, or overnight for best results.

4. When ready to bake, heat the oven to 350 F. Scoop the dough into tablespoon size rounds (about 25 g) and set on parchment lined baking sheets, about 1.5” apart. (I bake off as many as I need at a time, and keep the remaining dough in the fridge or freezer for a rainy day.)

5. Bake for 10-12 minutes, until the centers are puffed and still a bit pale, but the edges are golden and set. Using the parchment paper to slide, I like to immediately transfer the cookies onto a cooling rack to prevent the bottoms from getting too dark. Sprinkle with coarse sea salt if desired, and enjoy!

^cookies no more than 1 minute out of the oven—puffed, pale in center but set around the edges!