ROCKY BROWNIES RECIPE

Try these fudgy, gooey brownies. These brownies were a happy accident created by Michael Recchiuti. Whenever he made marshmallow he’d be left with a bowl of oddly shaped trimmings. His wife suggested he toss them in a batch of their brownies with some nuts and test them out at the Farmers’ Market. They were a hit ever since. Make them and you’ll see why. When adding them to the batter, make sure they remain above the surface so that they will turn a toasty brown

Flavorless vegetable oil for the pan
5 ½ ounces 100% unsweetened chocolate, coarsely chopped, divided
10 tablespoons unsalted butter with
82% butterfat, cut into 1-inch slices
2/3 cup unbleached all-purpose flour
½ teaspoon kosher salt
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract,preferably Madagascar Bourbon
1-1/3 cups granulated cane sugar
1/3 cup walnut halves, roasted and roughly chopped
6 Recchiuti Vanilla Bean Marshmallows, cut into quarters

1. Preheat the oven to 325°F. Line the bottom of an 8-inch square baking pan with parchment paper and liberally coat the paper and the pan sides with flavorless vegetable oil. Put 3 ounces of the chocolate and the butter in a medium stainless-steel bowl and set over a pot of simmering water. Heat, stirring occasionally, until the chocolate and butter melt and are fully combined and the mixture is smooth. Lift the bowl from the pot. Set aside.
2. Sift the flour and salt together into a bowl. In another bowl, combine the eggs and vanilla extract and whisk together by hand until blended. Whisk in the sugar. Whisk the egg mixture into the chocolate. Add the flour and the remaining 2 ½ ounces chocolate to the batter and, using a rubber spatula, mix well. Then mix in the walnuts.
3. Pour the batter into the prepared pan. Spread it evenly with a small offset spatula. Scatter the marshmallow pieces evenly over the surface and push them halfway into the batter. The tops should remain uncovered. Bake on the middle shelf of the oven until the marshmallows are browned and a skewer inserted into the center of the brownie sheet comes out with some batter clinging to it, about 45 minutes. Let cool completely in the pan on a wire rack, then cover with plastic wrap and refrigerate until cold.
4. Run a table knife around the edge of the pan to loosen the sides of the brownie, and then slide the brownie, still on the paper, onto a work surface. Using a ruler to guide you and a sharp knife, cut into sixteen 2-inch squares. Store in an airtight container in the refrigerator for up to three weeks. Makes 16 brownies

Recipe & Photo Courtesy of Chocolate Obsession; by Michael Recchiuti (Author), Fran Gage (Author), Maren Caruso (Photographer), Stewart, Tabori and Chang, 2005

PEPPERMINT CHOCOLATE COOKIES RECIPE

These Peppermint Chocolate Cookies are a perfect sweet ending to wow guests and a rich treat for indulging.

Makes 16
Prep Time: 30 min (plus chilling and cooling)
Bake Time: 20 min

1-1/2 sticks (6 ounces) unsalted butter, softened
1-1/2 cups confectioners’ sugar
1 large egg
1-1/2 cups flour
1/2 cup unsweetened cocoa powder
1 pinch salt
Two 3.5-ounce bars dark chocolate, finely chopped
1/2 teaspoon vegetable oil
2/3 cup finely crushed peppermint candy canes or candies

1. Using an electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners’ sugar until creamy, then beat in the egg. In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about one-third at a time, beating at low speed until smooth.
2. Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch-long cylinder; wrap tightly in the parchment and roll into a smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.
3. Preheat the oven to 350°F; line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into 1/3-inch-thick rounds. Place about 1 inch apart on the cookie sheets; bake until firm, 18 to 20 minutes. Let cool completely.
4. In a bowl, combine two-thirds of the chopped chocolate with the oil; microwave for 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth. 5. Using an offset spatula, spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.

Source: 2008 December/January issue of Every Day Rachel Ray. Click here for $4.69 MAGAZINE SUBSCRIPTIONS!

NOBU “CIGARS” WITH MILK CHOCOLATE MISO MOUSSE

The Nobu ‘Cigars’ are a favorites among the diners at Nobu and it will become your favorite once you try them. The full recipe can be found in Click here to watch how Pastry Chef Joel Lahon makes these whimsy delicate, crispy, and light as air cookies filled with mousse.

NOBU “CIGARS” WITH MILK CHOCOLATE MISO MOUSSE
by Joel Lahon, pastry chef at Nobu Miami Beach, FL

“When Joel told me “Hey Nobu, I’m thinking to make something with chocolate and red miso.” I could scarcely imagine what an impossibly fine match these two things could be. Miami being so close to Cuba, you see cigars smokers about town. Taking the inspiration from their ambiente, we fashioned a finger food dessert – the perfect thing to pass around like cigars toward the end of a party. Besides chocolate, we’ve also created a green tea version and a fruit version.” — Nobu Matsuhisa, Nobu Miami: The Party Cookbook

CHOCOLATE CIGARS

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Nobu Miami Beach, 1901 Collins Avenue, Miami Beach, FL; 305-695-3232. www.noburestaurants.com