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I call for “clarifying” the butter in this recipe, but it’s a bit of a misnomer. I only wanted to make room for the addition of port by removing the water contained in the butter. So no skimming, no straining, no carefully pouring off of anything. Just boiling out the water.
If, for various reasons, you don’t wish to use port, coffee and espresso work spectacularly well in the recipe. Totally different flavor profile, of course, but super tasty and better for everyday brownies.
12 ounces butter, “clarified” (resulting in 9 ounces pseudo clarified butter).
12 ounces unsweetened chocolate, chopped
1/2 vanilla bean, scraped, or 1 tsp vanilla
1/4 tsp salt
4 ounces port or coffee
6 eggs
21 ounces sugar
6.75 ounces all purpose flour (use 7 oz almond flour for GF or if you’d just love to have a slightly nutty brownie!)
4.5 ounces cocoa powder
optional: edible gold leaf
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1st Keep
 toreapage
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