Christmas Treat Goodness...

   Three days till Christmas, it is hard to believe that the it is almost hear.  As a child my mom always made the Christmas goodie plates that we were responsible for running over to our neighbor's doorsteps. Mom's plates I can tell you were by far the best in the neighborhoods that we lived in.  Now I have carried on the tradition as an adult and I have spent a lot of time baking this week, but I have the goodie plates ready to go, and if I do say so myself they are amazing this year.  So I decided this year to make a few different goodies than usual, this year I made brownies (the richest, most decadent brownies ever), homemade caramels, and Scottish shortbread.  Mr Love From Scratch has been doing a little genealogy this year and discovered some Scottish roots and was very excited about that, so I thought and addition of Scottish shortbread would be a great way to recognize his new found roots.

     This was the first year I have ever made brownies as one of the treats to pass out, somehow brownies never seemed festive enough for a spot on the goodie plate, but this recipe of brownies is the best recipe that I have ever made, and my far the richest.  Be sure to cut them into SMALL pieces, a typical large slice would be decadence overload with these goodies.  I wish I could claim this recipe as my own, but I can not.  This is the famous brownie recipe of Thomas Keller.  One thing that I love about his cookbooks and recipes it how easy they are to follow, his recipes are well-written and if you follow each step you will get the results promised.  I love these brownies I don't make them as often as I should, but every time I share these brownies people are clamoring for the recipe. Make these for your family this holiday season and enjoy the decadence.

Brownies

Thomas Keller "Ad hoc at home"

3/4 cup all-purpose flour
1 cup unsweetened alkalized cocoa powder
3/4 pound (3 sticks) unsalted butter, cut into 1-tablespoon pieces
1 teaspoon kosher salt
3 large eggs
1 3/4 cups granulated sugar
1/2 teaspoon vanilla paste
6 ounces 61 to 64% chocolate, chopped into chip-sized pieces ( about 1 1/2 cups)

Powdered sugar for dusting

Preheat the oven to 350F. We use a 9-inch square silicone mold, because it keeps the edges from overcooking; if you use a metal or glass baking pan, butter and flour it. Set aside.
Sift together the flour, cocoa powder, and salt; set aside
Melt half the butter in a small saucepan over medium heat, stirring occasionally. Put the remaining butter in a medium bowl. Pour the melted butter and stir to melt the butter. The butter should look creamy, with small bits of unmelted butter, and be at room temperature.
In a bowl of a stand mixer fitted with the paddle, mix together the eggs and sugar on medium speed for about 3 minutes, or until thick and very pale. Mix in the vanilla. On low speed, add about one-third of the dry ingredients, then add one-third of the butter, and continue alternating the remaining flour and butter. Add the chocolate and mix to combine. (The batter can be refrigerated for up to 1 week.)
Spread the batter evenly in the pan. Bake for 40 to 45 minutes, until a cake tester or wooden skewer poked into the center comes out with just a few moist crumbs sticking to it. If the pick comes out wet, test a second time, because you may have hit a piece of chocolate chip; then bake for a few more minutes longer if necessary. Cool in the pan until the brownie is just a bit warmer than room temperature.
Run a knife around the edges if not using a silicone mold, and invert the brownie onto a cutting board. Cut into 12 rectangles. Dust the tops with powdered sugar just before serving. (The brownies can be stored in an airtight container for up to 2 days.)