Wine Country Table

Chocolate Brownies

Chocolate Brownies

WHEELER FARMS

Serves 12

Wheeler Farms’ Executive Chef Tom Harder is an expert at developing seasonal pairings to complement tastings of J.H. Wheeler Wines. He puts a twist on the classic chocolate brownie by adding white miso and Maldon sea salt, giving this fudgy confection a delicious savory quality. Pair it with the full-bodied 2018 J.H. Wheeler Cabernet Sauvignon for a sublime after-dinner treat.

INGREDIENTS

  • 77 g unsweetened chocolate
  • 128 g 70% dark chocolate
  • 1 ¼ cups butter, unsalted
  • 4 large eggs
  • 4 1/16 cups granulated sugar
  • 1 1/16 cup water
  • 100 g white miso paste
  • 1 tsp Kosher salt
  • 2 tsp vanilla extract
  • 1 1/3 cups bread flour
  • ½ cup Dutch-process cocoa powder
  • 1 ¼ cups 36% milk chocolate chunks or chips
  • ½ tsp Maldon sea salt

PREPARATION

Preheat oven to 350°F. Butter a 9"x13" baking pan and line with parchment paper.

Melt unsweetened chocolate, dark chocolate, and butter together in a heat-proof bowl over a bain marie (double boiler). Sift together bread flour and cocoa powder, set aside.

Make the sugar syrup: bring the sugar and water to a boil; meanwhile add whole eggs to a stand mixer with whisk attachment. Using a candy thermometer, when the sugar/water mixture reaches 235°F, start whisking eggs at high speed. When the sugar/water mixture hits 248°F, slowly drizzle it into the whipping eggs while the mixer is still on. Once all the sugar is incorporated, keep whisking for 15 minutes. This is a whole egg Swiss meringue.

Add melted chocolate and butter to eggs while turning down to low speed, scraping the sides of the mixer with spatula occasionally to fully incorporate the mixture. Add miso, kosher salt, and vanilla. Add bread flour and cocoa powder in three stages incorporating slowly; again scrape down the sides of the mixture to fully incorporate.

Pour one-third of the batter into the prepared baking pan. Sprinkle milk chocolate chips evenly over the batter. Then add the remaining batter. Sprinkle with Maldon sea salt.

Bake at 350°F for about 50 minutes, checking doneness with a
toothpick or skewer in the middle; it should come out somewhat clean. Chunks of brownie stuck on it are okay but if the batter is still gooey, continue baking.

To serve

Rest for 2 hours at room temperature before cutting.