Valentine’s Day is the perfect time to show love and appreciation for friends and family. And what better way to express your feelings than to bake for them?
“Baking is a working meditation that allows me to take a recipe, contemplate the person I’m baking for, and add my own twist that allows for creative expression,” said Glenn Hunt of Oxford, who is this week’s special guest food blogger. Hunt’s recipe features a quintessential Valentine’s Day ingredient: chocolate.
Recipe by Glenn Hunt Photographed by Joe Worthem
5½ ounces (15 grams) unsweetened chocolate, chopped
2½ ounces (70 grams) bittersweet chocolate (60-70% cacao), chopped
¾ cup plus 2 tablespoons (1¾ sticks or 200 grams) unsalted butter, melted
½ teaspoon vanilla extract
2 cups (400 grams) sugar
1¼ cups (175 grams) unbleached all-purpose flour
½ teaspoon baking powder
½ teaspoon kosher salt
Place rack in center of the oven and heat to 325°F. Butter and flour a 9x13-inch baking pan.
Place the chocolate in a medium-sized heatproof bowl over barely simmering water in a saucepan, and heat, stirring occasionally, until completely melted and smooth. Remove from the heat, and whisk in the butter and vanilla extract until well mixed. Set aside, and let cool slightly.
Place the eggs in the bowl of a stand mixer and, on low speed, slowly whisk in the sugar. Then fold in the chocolate mixture. Set aside.
In a medium-sized bowl, sift together the flour, baking powder and salt. Gently fold the flour mixture into the egg-chocolate mixture. Scrape the batter into the prepared pan, and spread in an even layer. Bake for 30-35 minutes, until a knife slipped into the center of the pan comes out with few wet crumbs on it. The brownies should be fudgy.
Cool in the pan on a wire rack for at least 2 hours. Then cut into 15 squares, and share with someone you love.
Glenn Hunt is an obstetrician and gynecologist by day and an amateur baker by night. He says he enjoys the process and the meditative qualities that are required to be a successful baker. Follow his baking adventure at marionmacarons.com.