Bon Appétit, June 2000 issue, page 169: “Chocolate Chip Brownies” by Larry Steven Londre. As I re-read the article after all these years, I’m still amazed. Not that his recipes were published, but rather the side of “cheese” that accompanied them. Yes, his brownies are fabulous, extremely dense and chocolaty with a Kahlua kick. The article intro? Fairly cheesy.
The online archives at Bon Appétit don’t have this. But the fading permaplaque on our breakfast room wall confirms he was officially published. Here is how it happened, starting with the Board of Directors of the International Association of Culinary Professionals (IACP) dining at our home. It was my friend, Robin Kline’s year as IACP president, and when I learned they were having their quarterly meeting in LA, it seemed appropriate for them to enjoy a local member’s home rather than another restaurant. They agreed! Larry helped prepare our “California style” event, complete with up-lit palm tree in the backyard and centerpieces of branches from our lemon and orange trees.
Larry baked grrrrreat brownies for that dinner. One board member, Bon Appétit editor Kristine Kidd took note and later contacted me to see if he had other recipes to feature in a Too Busy to Cook column. Sure! Larry bakes his mother’s popovers to perfection, and together we came up with the Spicy Pork Soup. Someone must have interviewed him because no way did WE write the intro (OK, here’s one sentence… “I think that freshness is an important aspect of preparing a meal. That’s why I’d rather put on an apron and make the effort to cook than order takeout.”) OMG, it’s right there on our wall. And the funny thing is, how many fresh ingredients are in these killer brownies? I will spare you the remaining corn, but provide you the recipe:
Larry’s Famous Chocolate Chip Brownies
1 19.8 ounce package fudge brownie mix
1/2 cup vegetable oil
2 large eggs
1/4 cup Kahlua
1-1/2 cups semisweet chocolate chips (about 9 ounces)
1 cup chopped pecans
Preheat oven to 350 degrees F. Butter a 9 x 9 x 2 inch metal baking pan. Place brownie mix in bowl. Add oil, eggs and Kahlua; whisk until blended. Stir in chocolate chips and nuts. Transfer batter to prepared pan. Bake until slightly puffed and tester inserted into center comes out with some moist crumbs still attached, about 35 minutes. Cool brownies in pan on rack. Makes about 16.
–> Want to be inspired to flavor your brownies? Dark Chocolate Raspberry Brownies here.