Chez Panisse Chocolate Brownie With Creme Anglaise Recipes

Steps:

• Preheat oven to 350°F. Butter 9 x 9 x 2-inch metal baking pan. Combine butter, unsweetened chocolate and bittersweet chocolate in heavy medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Add 1 cup sugar and stir until sugar dissolves, about 1 minute. Stir in vanilla extract.
• Whisk eggs and 1 cup sugar in large bowl to blend. Whisk half of egg mixture into chocolate mixture. Using electric mixer, beat remaining egg mixture until pale yellow and slightly thickened, about 3 minutes. Gently fold chocolate mixture and salt into egg mixture. Gently fold in flour, then white chocolate chips. Spoon into prepared pan.
• Bake brownies until tester inserted into center comes out with moist crumbs attached, about 28 minutes. Transfer to rack. Cool completely. (Can be made 1 day ahead. Cover; let stand at room temperature.) Cut brownies into squares. Serve with Crme Anglaise and ice cream.

Steps:

• Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
• To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
• Put the blueberries in a 1 1/2-quart gratin or baking dish. Make patties out of the dough, 2 to 2 1/2 inches in diameter and 1/2-inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.
• Let cool slightly. Serve warm, with cream to pour on top, if desired.

Steps:

• Butter the sides and bottom of a 9" x 13" baking pan. Line the bottom with baking parchment and flour the pan lightly. Melt the butter in a large heavy saucepan. Chop the chocolate coarsely and add it to the butter. Stir constantly over low heat until just melted and smooth: be careful not to overheat or the chocolate will turn grainy. It should not get much hotter than 115 degrees F. Separate the eggs. Bet the yolks with half of the sugar until a ribbon forms. Beat the chocolate/butter mixture into the sugar/yolks. Warm the egg whites slightly by swirling them in a bowl above a gas flame or over hot water (this will significantly increase their eventual volume). Beat to a stiff peak and add the rest of the sugar. Continue to beat to incorporate the sugar completely without deflating the whites. Spread the egg whites over the chocolate mixture and fold them together quickly without deflating the whites. Pour into prepared pan and bake at 350 degrees F for 30-35 minutes. It is done when it has risen around the edges and cracked somewhat. Be careful not to overcook. Turn the brownie out onto a rack while it is still warm. Remove the parchment while it is still warm. Turn it over, trim the edges and cut into squares. This can be decorated by dusting with confectioner's sugar and some semi-sweet chocolate parings. Serve with Coffee Creme Anglaise