Olive & Gourmando’s famous brownie recipe
Olive & Gourmando, a staple address in Old Montreal. In order to continue to treat her loyal customers, co-owner Dyan Solomon has kindly agreed to share with us the recipe for Olive & Gourmando‘s famous brownies, a recipe that can be found in Olive & Gourmando’s beautiful recipe book.
Olive & Gourmando’s famous brownies
Preparation: 30 minutes
Cooking: 18 minutes
- 375 g (about 2 ½ cups) dark chocolate chips
- 22.5 mL (1 ½ tbsp.) coarsely ground espresso coffee
- 180 mL (¾ cup) 35% cream
- 220 g (about 1 ½ cups) all-purpose flour
- 7.5 ml (1 ½ tsp.) kosher salt
- 375 g (about 1 ½ cups + 1 tbsp.) unsalted butter, softened
- 175 g (about 1 cup) 70% dark chocolate chips
- 280 g (about 1 2/3 cups + 2 tbsp.) 54% dark chocolate chips
- 6 eggs, room temperature
- 255 g (about 1 ¼ cups) white sugar
- 5 mL (1 tsp.) vanilla extract
- Line a baking sheet with parchment paper.
- In a double boiler, melt chocolate chips.
- Meanwhile, in a small saucepan over low heat, steep the coffee in the cream for 4 minutes.
- Strain the cream. The cream must still be hot before starting the next step. Reheat slightly if necessary.
- Pour in the melted chocolate and whisk in. The chocolate will start to set, so proceed quickly for the next steps.
- Pour the ganache onto the baking sheet and cover with more parchment paper.
- Spread the ganache in an even layer about 2.5 cm (1 inch) thick by pressing on the paper with your hands.
- Slide the sheet into a plastic bag and refrigerate overnight.
- The next day, cut the ganache into 2.5 cm (1 in.) cubes, working as quickly as possible to avoid melting. Refrigerate.
- Preheat oven to 175°C (350°F). Butter a 20 x 30 cm (8 x 12-inch) rectangular pan and line with parchment paper.
- In a bowl, combine flour and salt. Set aside.
- In a double boiler, melt butter and chocolates, stirring regularly with a spatula. Remove from heat and let cool.
- Using a stand mixer fitted with a paddle attachment or a hand mixer, beat eggs, sugar and vanilla on medium speed for about 5 minutes or until mixture is pale and fluffy and expands in volume.
- Using a spatula, stir a small amount of melted chocolate into the egg and sugar mixture to warm it up. Continue by gently folding the remaining chocolate into the egg mixture.
- Add flour mixture, one third at a time, sifting it directly over the chocolate mixture, incorporating well between each addition.
- Add ganache cubes. There should be no flour or unincorporated melted chocolate left, but be careful not to overwork the batter.
- Pour batter into pan and tap lightly on a folded tea towel on the counter to distribute batter evenly.
- Bake for 18 minutes or until firm but still melting, rotating the pan halfway through.
- When finished baking, place pan on rack and let cool for 1 hour before cutting into squares.
Photography by Olive & Gourmando