BigFatBaker is back!
I know things have been very quiet around here for a long time, but I’m here and ready to jump back on the horse.
Just so you all know I have been very busy! I didn’t leave you hanging for nothing… After graduating from Purdue in May I moved home for the summer. I did a little traveling over the summer, then got ready to move out to California.
Instead of getting a job, last year I applied to the Culinary Institute of America for the wine and beverage program. At the very end of August I moved out to St. Helena, California for a fresh start in the world of wine.
The view at Frog’s Leap Winery in Rutherford, Napa Valley, California
At the very beginning of September I started the the program. It’s a quick (9 month) intensive program in the study of wine and other beverages. In May, I hope to pass my level two Court of Master Sommeliers exam, and hopefully will find.
In just the last few months I have turned into a major wine nerd…. prepare yourselves now! There is going to be a lot more wine involved on here.
Cabernet Sauvignon Vines at Hayne Vineyard/Chase Cellars – St. Helena, Napa Valley, California
If you have any wine questions or want suggestions, please let me know! You can find me on Facebook HERE. And please let me know in the comments what else you’d like to know about wine from BigFatBaker. Pairings? Recipes? I’d be happy to talk about anything you want to know more about!
But today, I have a very delicious Momofuku Milk Bar recipe. The girls all decided it was time to kick off Milk Bar Monday’s again. To get us all back on track Audra picked the Brownie Pie.
These are not like any brownies i’ve ever had. The crust is made of graham cracker crumbs, and the filling is a rich chocolate batter. It’s formed in a pie tin (I went with springform pan), instead of a rectangle/square pan and served in giant brownie wedges.
I garnished with Tosi’s suggestions; chocolate fudge sauce and chocolate crumbs. But if you need something to cut the richness try raspberries pureed with a little sugar and lemon juice. You could also pair a delicious port style Cabernet Sauvignon or Ruby Port for those of you that also like to drink your dessert.
Yields: about 8 slices
Graham Cracker Crust
- 190 g (1 1/2 cups) graham cracker crumbs
- 20 g (1/4 cup) milk powder
- 25 g (2 tbsp) sugar
- 3 g (3/4 tsp) kosher salt
- 55 g (4 tbsp) butter, melted
- 55 g (1/4 cup) heavy cream
- Toss together the graham cracker crumbs, milk powder, sugar and salt in a medium bowl. Set aside.
- In a small bowl whisk together the melted butter and heavy cream. Pour over the dry mixture and evenly distribute, until it starts to turn into larger crumbles. If you squeeze it together in your hand you should get large crumbs. If it doesn’t stick together, melt another tablespoon or so of butter and mix it in.
- Use or eat immediately.
Brownie Pie Filling
- 125 g (4 1/2 oz) dark chocolate chips
- 85 g (6 tbsp) butter
- 2 eggs
- 150 g (3/4 cup) sugar
- 40 g (1/4 cup) flour
- 25 g (3 tbsp) cocoa powder
- 2 g (1/2 tsp) kosher salt
- 110 g (1/2 cup) heavy cream
- Pre-heat the oven to 350 degrees F.
- In a springform pan (or pie plate) push the graham cracker crumbs together to form a crust. The goal is to evenly cover the sides and bottom with the mixture. Set aside.
- In a microwave safe bowl combine the chocolate chips and butter. Microwave for 30 seconds then use a heatproof spatula to stir it all together. Keep stirring until the mixture is glossy and smooth. You may need an additional 5-15 seconds in the microwave.
- In the bowl of your stand mixer with the whisk attachment, combine the eggs and sugar. Whip for 3-4 minutes, or until the mixture is fluffy and pale yellow.
- Switch out the whisk for the paddle attachment and dump in the melted chocolate. Paddle on low for a minute or two, you want it to be evenly mixed together – there shouldn’t be any dark streaks of chocolate. Scrape down the sides of the bowl.
- Pour in the flour, cocoa powder and salt. Mix on low for about 1 minute. If there are any lumps mix for 30 more seconds. Scrape down the bowl.
- Stream in the heavy cream on low speed, mixing for 30-45 seconds, just until the batter looses up and there are no white streaks of cream left.
- Scrape the brownie mix into the graham cracker crust and bake in the preheated oven for about 25 minutes. It should be set and not wiggly when it is fully baked. *I took mine out when it was on the verge of wiggly. I let it cool completely to room temperature then chilled it before serving.
- 105 g (1/4 cup) flour
- 4 g (1 tsp) cornstarch
- 100 g (1/2 cup) sugar
- 65 g (1/4 cup) cocoa powder
- 4 g (1 tsp) kosher salt
- 85 g (6 tbsp) butter, melted
- Heat the oven to 300 degrees F.
- In the bowl of a stand mixer combine the flour, cornstarch, sugar, cocoa powder, and salt. Paddle together slowly until everything is one homogenous mixture.
- Add the butter and continue to paddle together on low speed until it comes together to form crumbs.
- Spread the crumbs on a parchment or silpat lined baking sheet. Bake for about 20 minutes, or until they are dry. They will harden as they cool.
- Cool the crumbs completely before using them in your plating. Store any extras in an airtight container for up to a week.
- 30 g (1 oz) dark chocolate chips
- 18 g (2 tbsp) cocoa powder
- 0.5 g (1/4 tsp) kosher salt
- 2 tbsp corn syrup
- 25 g (2 tbsp) white sugar
- 55 g (1/4 cup) heavy cream
- Combine the chocolate, cocoa powder, and salt in a medium bowl. Set aside.
- In a small pot combine the corn syrup, sugar and heavy cream – stir together over medium heat. The goal is to bring it to a boil and fully integrate all of the components. Once it is boiling, pour it over the chocolate in the medium bowl. Let it stand for one minute.
- After one minute, very slowly begin to whisk it all together. Continuously increase your mixing speed until the chocolate sauce is silky-smooth – it should take a few minutes.
- Set aside until ready to use. If you don’t use it all, store in a covered container in the fridge for up to 2 weeks.
To Plate the Pie: On a round white plate, smear a healthy dollop of chocolate sauce around the edge. On the very outside of that chocolate sauce, evenly sprinkle some of the chocolate crumbs as a border. Place the pie on the inside edge of the swirl and serve immediately.