The brownies from Giada’s ITALY by Giada De Laurentis are the best brownies I have tried so far. With brownies either being fudgy or cakey these brownies fall into the fudgy category. These brownies are delicious topped with some Amarena wild cherries and fresh homemade whipped cream. They would also be delicious topped with fresh whipped cream and either berries or passion fruit puree.
The first time I made this recipe I found the brownies were too thin for my taste and ran out too quickly, so I started doubling the recipe to get a thicker brownie hence the longer cooking time. I also substituted ½ cup applesauce for ½ cup of the butter. The original recipe recommends allowing the brownies to cool completely before serving but nothing beats a warm brownie straight out of the oven so I serve them right away. I’ve tried cutting down on the sugar but I don’t recommend doing this because it significantly cuts down on the flavor. I prefer Askinosie bittersweet chocolate with the percentage 70 percent or more and I get the broken bars in bulk. I have found the flavor of Askinosie chocolate to be superior with less sugar content to some other brands I have tried.
https://www.askinosie.com/bulk-broken-bars.html. Ultimately it is about finding a bittersweet chocolate that is at least 70% cocoa content to realize the full potential of this recipe. Maldon salt is a flaky salt and the turbinado sugar add texture when sprinkled on top of the brownies giving them a bit of a crunch.
- 1 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- ½ teaspoon sea salt
- 1 cup unsalted butter melted (I prefer Strauss or Kerrygold butter)
- 1 ½ cups granulated cane sugar
- 4 teaspoons pure vanilla extract
- 4 large eggs beaten
- 1 cup 70% or more bittersweet chocolate chunks
For sprinkling on top of the brownies just before baking:
- 1 teaspoon Maldon salt
- 2 teaspoons turbinado sugar
Homemade whipped cream with Amarena cherries, fresh passion fruit puree or fresh berries.
- Preheat oven to 350 degrees Fahrenheit.
- Prepare an 8 x 8 baking dish by coating it on all sides with butter or other oil.
- Add all-purpose flour, cocoa powder, and sea salt to a fine mesh strainer and sift into a medium-sized bowl.
- With a wooden spoon being careful not to over-mix (it’s ok to have some of the dry ingredients not mixed in); stir in the melted butter, granulated cane sugar, and pure vanilla extract into the flour/cocoa powder/sea salt mixture.
- Beat eggs together in a small bowl and fold them into the flour mixture again being careful not to over-mix stirring with your wooden spoon just a few times to incorporate the eggs.
- Fold in the bittersweet chocolate chunks with a wooden spoon, stirring the mixture only a couple of times to incorporate.
- Pour batter into baking dish and sprinkle the top of the brownies with the 1 teaspoon Maldon salt and 2 teaspoons turbinado sugar.
- Bake the brownies for 38 minutes or until a toothpick inserted in the center comes out clean.
- Once the brownies are removed from the oven, serve immediately topped with homemade whipped cream and additional topping of choice.
Source: Adapted from Giada’s ITALY, 2018