This is the brownie recipe you’ve been searching for your entire life. Rich, moist, chocolate Ad Hoc Brownies from Thomas Keller’s Ad Hoc restaurant. You will want to eat them for breakfast, lunch, dinner and dessert. Serve them with a scoop of Vanilla Bean Ice Cream and make new friends!
Everyone has a go-to brownie recipe. Some of you go-to a box….some of you have a family recipe….I always used a recipe given to me by a high school friend. It was fool proof…sometimes…when I didn’t burn them or mix up ingredients….fool proof. I used that recipe for 20 years….20 years! Writing that sentence made me feel so old….I can’t believe I have a recipe card that’s 20 years old. It’s just as old as The Very Best Chocolate Chip Cookie recipe I just posted. Equally amazing.Time just flies by so fast, if you blink you’ll miss it!
Good thing I stumbled on the Ad Hoc Brownies recipe in Thomas Keller’s Ad Hoc at Home, the pictures made me drool. I wanted the brownie….I wanted it immediately. And the only way to get them was to raid the pantry and pray I had all the ingredients. I did….it was time to celebrate! Because time is tickin’!
I don’t say this often but, given the amount of butter in these things, you will need to have some friends on hand to share them with. As rich and amazing as the Ad Hoc Brownies are…..you could eat all 12 of them. They didn’t last 24 hours in my house. And when they were gone, I was sad. So sad I thought about making another batch but…..summer. It’s coming. Because time doesn’t stop because you ate a whole pan of brownies.
This brownie could make great things happen….looking for a raise, trying to get your guy to put a ring on it, want a pony? Make these brownies and share with whomever you want to persuade….or bribe….they should be called Bribery Brownies.
I, personally, always wanted a pony so I’ll be baking another batch today.
Adapted from Ad Hoc at Home
Ad Hoc’s Brownies
- 3/4 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 3 sticks unsalted butter, cut into cubes
- 3 large eggs, at room temperature
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 7 ounces semi sweet chocolate chunks
- Powdered sugar for dusting
- Preheat oven to 350 degrees.
- Butter and flour a 9 inch square baking pan, set aside.
- In a large bowl, whisk together the flour, cocoa powder and salt, set aside.
- In a small saucepan, melt half the butter over medium heat, stirring occasionally. Put the remaining butter in a medium bowl and pour the melted butter over top and stir to melt. The butter should look creamy but still have small pieces of unmelted butter throughout.
- In the bowl of a stand mixer, mix the eggs and sugar on medium until thick and pale yellow. Add the vanilla and turn the mixer to low, add 1/3 of the dry ingredients to the mixer and then 1/3 of the butter stirring. Continue alternating ingredients until well combined. Add the chocolate and mix well.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 40-45 minutes or until a cake tester inserted into the center comes out with a few crumbs sticking to it. Cool in the pan until the brownie is just a bit warmer than room temperature.
- Run a knife around the edges of the brownie and invert onto a cutting board. Cut the brownie into 12 rectangles and dust with powdered sugar.