January 30, 2013
[Photograph: Squire Fox]
Simple but smart, these fudgy brownies from the Back in the Day Bakery Cookbook are coated with a decadent ganache infused with chicory coffee that takes them from clever to Creole.
Tips: Cafe du Monde is the name of the famous New Orleans chicory coffee that we used in this recipe. It can be found online, or in a specialty foods store near you. Once you've seen it, you'll recognize that trademark yellow-orange can anywhere. If you're in a pinch and can't find chicory coffee, substitute with regular; you just can't call them Creole. Cocoa nibs aren't too hard to find, either—and they're a great texture and flavor contrast in these brownies.
Tweaks: The great thing about this recipe is that it needs no stand mixer. All you need are mixing bowls and patience. And a really good silicon spatula, if you want to get fancy. Make sure to take your time forming the batter and ganache. Chocolate will "seize" if the water under the bowls gets too hot/touches the bowl.
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Creole Brownies »
As always with our Bake the Book feature, we have five (5) copies of Back in the Day Bakery Cookbook. to give away.
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