Let's talk brownies. Not those dry, crumbly squares that haunt supermarket shelves.
We're talking about the kind that stops you in your tracks, the kind that demands a second bite.
At Edill's Coffee House in Scarborough, our brownies aren't just a dessert; they're an experience.
They're the cornerstone of cozy afternoons spent with friends, the sweet reward after a long day, and the perfect pairing with a steaming latte on a chilly Toronto evening.
These brownies have a fudgy, almost molten center, a crackly top that shatters with the slightest pressure, and an intensely chocolatey flavour that lingers long after the last bite.
What sets our brownies apart? It's simple: unwavering dedication to quality and a refusal to compromise.
We don't use mixes; we don't skimp on the chocolate, and we certainly don't cut corners.
Every ingredient is carefully sourced, from the rich, dark cocoa powder to the creamy, European-style butter.
The secret, though, lies in the technique.
It's all about striking the perfect balance between moistness and structure, between intense chocolate flavour and subtle sweetness.
Today, we're pulling back the curtain and sharing the secrets behind our legendary Edill's Coffee House Brownie.
From the meticulous preparation of the ganache to the precise baking time, we'll guide you through every step of the process.
We're not just giving you a recipe; we're giving you the keys to unlocking chocolate nirvana.
So, preheat your oven, gather your ingredients, and prepare to embark on a culinary adventure.
Trust us; once you've tasted a homemade brownie of this caliber, you'll never look at store-bought versions the same way again.
Get ready to roll up your sleeves, because we are making everything from scratch. Yes, the ganache too.
Not in the mood to brew?
Order at Edill's Coffee HouseTotal Time
30m
Using a sharp knife, carefully split the vanilla beans lengthwise, being careful not to cut all the way through. This exposes the flavorful seeds inside.
Place the split vanilla beans in a clean glass jar. Pour the vodka over the beans, making sure they are completely submerged. Seal the jar tightly.
Store the jar in a cool, dark place for at least 8 weeks, shaking it occasionally. The longer it sits, the more intense the flavor will be.
After the infusion period, you can strain the vanilla extract through a cheesecloth-lined sieve to remove the vanilla beans. This is optional; you can also leave the beans in the jar for continued flavor infusion.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Watch carefully – we don't want it to boil over!
Place the chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate.
Using a whisk, gently stir the chocolate and cream together until the chocolate is completely melted and the mixture is smooth and glossy. The key here is patience. Don't overmix; we want to avoid incorporating air into the ganache.
Let the ganache cool slightly before pouring it over the brownies. This will help it thicken and spread more evenly.
Before we even think about chocolate, let's line a 9x13 inch baking pan with parchment paper. This is non-negotiable. Trust me, you'll thank us later when those fudgy brownies release effortlessly. Leave some overhang on the sides – it'll act like a handle. Grease the parchment paper lightly with butter.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Get everything evenly distributed. We want a uniform blend of cocoa to flour, no hidden pockets of bitterness. Set aside for now.
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. Don't rush this step! We're looking for a pale, airy mixture. It should almost double in volume and feel like velvet to the touch. This typically takes 3-5 minutes on medium speed. Remember, the air we incorporate here is what gives the brownies their delicate crumb.
Beat in the eggs one at a time, making sure each one is fully incorporatedincorporatedFully mixed in so that no specific ingredient stands out. before adding the next. Then, stir in the vanilla extract. We want a smooth, homogenous batter. No streaks of egg white allowed!
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! We want to avoid developing too much gluten, which leads to a tough brownie. Stop mixing as soon as the flour streaks disappear. Our kitchen trick? A few small lumps are fine, perfectly fine.
Pour the batter into the prepared baking pan and spread it evenly. We want a level surface for even baking.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Remember, we're aiming for a fudgy center, so don't overbake. If it comes out clean, you've gone too far.
Let the brownies cool completely in the pan before frosting with ganache. This is crucial! We want the brownies to set properly before adding the ganache.
While the brownies are cooling, prepare the ganache. In a heatproof bowl set over a simmering pot of water (double boiler), combine the chopped bittersweet chocolate and heavy cream. Stir until the chocolate is melted and the mixture is smooth and glossy. Remove from heat. The aroma should be intoxicating!
Pour the ganache over the cooled brownies and spread it evenly. Chill the brownies in the refrigerator for at least 30 minutes to allow the ganache to set. This will give us clean, beautiful slices.
Lift the brownies out of the pan using the parchment paper overhang. Cut into squares and serve. Pair with a scoop of vanilla ice cream, a drizzle of raspberry coulis, or a steaming cup of coffee. Enjoy the fruits of your labor!
Add a delightful crunch with toasted walnuts.
A salty-sweet symphony that elevates the chocolate.
1Use high-quality cocoa powder for the richest flavor. Valhrona or Callebaut are always winners.
2Don't overbake! A slightly gooey center is what we're aiming for.
3Let the brownies cool completely before cutting for cleaner slices. We chill ours for 30 minutes to make sure they are perfectly set.
1Overmixing the batter: This develops gluten and leads to a tough brownie.
2Using cold eggs: Room temperature eggs emulsify better and create a smoother batter.
The original recipe was scribbled on a napkin by Edill himself, after a particularly strong cup of espresso gave him a chocolate craving.
Our head baker, Maria, once accidentally doubled the cocoa powder in a batch of brownies. Everyone loved them so much, we kept the 'mistake'!
This recipe captures the essence of Edill's Coffee House in Scarborough. Authenticity isn't just about ingredients; it's about place.
Friends, let's embark on a journey. Not just any journey, but a pilgrimage to the heart of decadence, reimagined. We're recreating Cafe Wanoka's legendary Tofu Cheesecake Slice, a Scarborough treasure. Now, I know what you're thinking: tofu? Cheesecake? Trust me. This isn't your average vegan dessert. This is a symphony of textures and flavors, a testament to what's possible when culinary curiosity meets meticulous technique. Imagine this: you walk into Wanoka, the air thick with the aroma of freshly brewed matcha and subtle spices. The display case gleams, showcasing rows of these ethereal slices, each one a promise of creamy bliss. The first bite? A revelation. The silken tofu base, surprisingly rich, melts on your tongue, followed by the bright tang of lemon and the subtle warmth of vanilla. The graham cracker crust, buttery and crisp, provides the perfect counterpoint. It's a dance of sweet and savory, light and decadent, healthy and… well, let's just say soul-satisfying. This isn't just a recipe; it's a masterclass. We'll be making every component from scratch, from the velvety tofu filling to the golden graham cracker crust and the bright raspberry sauce. We'll explore the secrets of achieving the perfect texture, the delicate balance of flavors, and the art of presentation. This is about understanding the 'why' behind each step, so you can adapt and innovate in your own kitchen. This isn't just about recreating a slice of cheesecake; it's about unlocking a new level of culinary confidence. Forget store-bought shortcuts; we're building flavor from the ground up. I promise you, the effort is worth it. Let's get started and bring a taste of Wanoka into your home!
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