My first job in the culinary world was at a little deli in a residential town center. We opened early in the morning, served fresh brewed coffee, homemade baked goods, and deli salads by the pound. I didn’t know it at the time but this would be the cornerstone of the career I chose. And to this day, still remains a secret dream of mine. Unfortunately this place changed owner hands, moved locations, and attempted to make it, but too many circumstances prevented its success.

But one of the most successful things this market did was Saturday Farmers Markets. We spend almost two days prepping to make a variety of baked goods, jams and spreads and would set up tables under a tent. We loaded baskets with items and two hours later would be completely sold out.

We sold these items in the store throughout the week. But our brownies (and chocolate chip cookies) were by far the most popular and for good reason. If you were to ask me what a perfect brownie is, I will always say this one. It’s dense, rich, a perfect amount of bitterness, chewy fudge-like, and just damn good. The key here is the quality of ingredients.

Market Brownies

Ingredients:

12 oz butter, melted
21 oz semi sweet divided
4 1/2 oz unsweet chocolate
4 eggs 1 yolk
3 tablespoons instant coffee/espresso
1 1/2 tablespoon vanilla
1 1/2 cup sugar
1 cup flour
2 1/4 tsp baking powder
3/4 tsp kosher salt
2 1/4 cup pecan/walnut

Directions:

Place all chocolate and butter into a bowl and place on a double boiler to melt into a ganache.
Preheat oven to 375 degrees
In a mixer or with a handheld blend in eggs to chocolate and butter
Add coffee, sugar, vanilla
Mix flour, salt, baking powder and add to mixture
Fold in nuts if using|
Line a baking sheet (1/4 sheet pan) pour in batter and cook for 15 minutes. checking for firmness and use a toothpick to check doneness;
Remove from oven while still gooey. Let cool.
Sprinkle top with powdered sugar.

Also lends itself well to different frostings.