Forgive me for patting myself on the back, but my heartfelt pasta work did get a mention in 7x7 magazine a while back, at the reliable hands of TableHopper Marcia Gagliardi. If you don't know her work, do visit her site, it's strong, happy and robust, all adjectives that coincidentally define the meaning of her Italian last name. Anyway, all pasta aside, we are here today to address my other favorite food topic: chocolate. Do you remember me speaking of a budding synergy with Perugina Chocolates and my visit to their Casa del Cioccolato in Perugia this past summer? Those buds are flowering now, as we get closer to the winter holidays, also known as the time of the year where chocolate becomes a staple in my diet.
These past few months I have re-discovered Perugina Baci, as the bliss inducing candy in a bowl prominently in the middle of my new designer table, as the peace offering I hand my husband after we've uselessly gotten on each other about something neither of us remembers, as the memory of my mother when my own child hands me the bottom half after eating the whole hazelnut off the top. But, most of all, I have come to love Baci as the shining jar in my pantry filled with an ingredient to lift the limits of my baking repertoire to new heights.
I will be incorporating Baci based desserts in my classes and also teach those who want to learn how to produce a home made version of this candy. I will list those classes in my calendar, including the one I am planning for Valentine's Day at the Italian Cultural Institute in San Francisco. Until then, let me share this OMG version of brownies featuring Baci, which I reworked from a brownie recipe Jodi Liano of SF Cooking School was generous enough to share with me.
Just an alert: if calorie counting is your thing, this is NOT the recipe for you, but if you are into blissful eating with moderation, then this easy to make treats will dance on your taste buds.
for a 7x7” square mold: 15 Baci 3/4 cup flour 1 cup cocoa powder pinch of salt 3 sticks butter 3 eggs 3/4 cup sugar 1/2 teaspoon vanilla extract powdered sugar
Unwrap the Baci and finely chop them in a food processor-making sure to read every single love note!
Sift the flour and cocoa together and add the salt.
Cut the butter in tablespoon size pieces and divide it in 2 ceramic bowls. Melt half the butter in the microwave and pour it over the other half. Stir to melt everything. Aim for a creamy looking butter, with a few white specks and at room temperature.
Combine the eggs and sugar and fluff on high in the mixer with a paddle attachment until they are pale yellow and have thickened considerably. Stir in the vanilla.
Change the speed to low and alternately add a bit of melted butter and some flour and cocoa mixture until it is all worked in. It should take about 3 to 4 goes. Mix in the chopped Baci.
Preheat the oven at 350˚F. Line the mold with parchment paper, leaving a bit overhanging so that you can easily extract the brownies.
Bake for 30 minutes and let slightly cool in the pan. Pull out by the edges of the parchment paper and finish cooling on a rack.
When ready to serve, cut in squares and dust with powdered sugar.
- The brownies will feel barely settled at 30 minutes, but they will be ready, do not be fooled in cooking them longer or they will become too dry.