I am very lucky to be able to call Michel Richard my friend. He has been my mentor and basically taught me how to do pastries. (I was clueless before meeting Michel). One of his favorites is an adaptation of a Bon Appetit recipe, the Heath Bar Brownie.
At the Chef’s table at Citronelle
Michel signs the photo and declares it superbe!
Heath Bar Brownie
Bon Appetit June 1993
1 quart vanilla ice cream
1 cup chopped heath bars ( about 6 ounces)
1 1/3 cups whipping cream
1 cup sugar
3 tablespoons water
2 tablespoons (1/4 stick) unsalted butter, cut into 4 pieces
1 cup ( 2 sticks) unsalted butter, cut into 1/2 inch pieces
8 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3 large eggs
1 cup sugar
2 teaspoons vanilla extract
3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 2 tablespoons chopped Heath bars ( I process Heath Bars in food processor – some end up fine crumbs – some a bit crunchier)
For ice cream: Place ice cream in medium bowl and soften slightly at room temperature. Stir in chopped Heath Bars. Cover bowl with plastic wrap and freeze. (Can be prepared 3 days ahead)
For Caramel sauce:
Bring whipping cream to simmer in small heavy saucepan. Set aside. Combine sugar and 3 tablespoons water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat to high and boil without stirring until caramel is deep amber color, brushing down sides of pan with wet pastry brush if sugar crystals form and occasionally swirling pan, about 8 minutes. Remove from heat and slowly add warm whipping cream (mixture will bubble vigorously) Return sauce to low heat and stir until smooth. Remove from heat and mix in butter. (Can be prepared 3 days ahead. Cover and refrigerate)
All comments in italics are not in the orginal recipe.
Preheat oven to 350. Butter 9 inch square baking pan with 2 inch high sides. Flour lightly. Combine butter and both chocolates in top of double boiler set over simmering water; stir until melted. Remove from over water and cool mixture slightly.
Using electric mixer, beat eggs, sugar and vanilla in large bowl until slightly thickened, about 1 minute. ( I beat the eggs until broken up, then add the sugar in a stream and beat until quite thick – I then add the vanilla and beat to incorporate)
Beat in chocolate mixture. Add flour, baking powder and salt and mix until combined. (I sift flour, baking powder together and then add to egg and chocolate mixture. Do not overbeat – just stir on lowest speed until flour mixture is incorporated)
Stir in 1 cup chopped Heath Bars. Transfer batter to prepared pan. Sprinkle with remaining 2 tablespoons Heath Bar. (I add enough Heath Bar crumbs to cover the entire surface – not too heavy – moderate amount.) Bake for 27 minutes for fudgy consistency, tester inserted into center comes out with moist batter, for cake like texture bake until tester inserted into center comes out with a few moist crumbs attached. About 35 minutes. (I bake for 30 minutes, then check – normally around 31 to 34 minutes) Cool. Can be prepared 1 day ahead. Cover and store at room temperature. (I let sit overnight at room temperature before cutting. When cut, it can be frozen with ease.)
Rewarm sauce over low heat. Cut brownie into 9 pieces. Spoon warm caramel sauce onto 8 plates. Place 1 brownie in center of each. Surround each with 3 small scoops of ice cream.