Complex chocolate flavors underlie subtle hints of red berry fruit.
San Francisco chocolate and confection visionary Michael Recchiuti shows off his art in this sophisticated brownie recipe using E. Guittard vintage chocolates. This recipe works beautifully with any one of the single origin varietal chocolates: Sur del Lago from Venezuela, Chucuri from Colombia, or Ecuador Nacional from Ecuador. The recipe calls for a total of 10 ounces of chocolate---half melted and stirred into the batter and half added as chips. Michael advises that this recipe is best made by hand. Bake in a 9" x 9" pan for thinner brownies to serve as a sensational plated dessert. Alternatively, use an 8" x 8" pan if you prefer thicker, hand-held brownies. Serving Suggestions: Sur del Lago Brownies: Serve with fresh strawberries and cream, or a shot of espresso and your favorite chocolate sauce. Colombian Brownies: Serve with vanilla bean ice cream and bananas, or with custard sauce and a glass of port or sherry. Ecuador Nacional Brownies: Serve with caramel sauce and raspberries, or cinnamon-laced whipped cream.