Im an unrepentent chocoholic, now living in central CT, on the fifth year of a quest to replicate the chocolate brownie made by the catering store E.A.T. (owned by Eli Zabar) in Manhattan. Ive been meticulous in perturbing a number of recipes that I thought were close, to general approval by all but myself, who knows that Im not realizing THE TASTE. (My file is about 400 tries thick.) Its a brownie that even at E.A.T., only hits about 25% of time, otherwise is a bit dry. I dont believe that there is any brown sugar; there definitely is baking powder, possibly baking soda; no nuts or chips; there is probably pate de cocoa; and there is this both an incredibly moist, yet not sodden finish with a pronounced cocoa lift, or so it seems. Yet it is not overbearingly chocolate or short (a la David Glass mousse cake). Among efforts that I thought should be in the ballpark, Ive tried perturbing Ina Gartens recent version (Barefoot Contessa), based on on Soho Charcuteries chocolate globs, to no avail (too dense); and fiddled with Beverly Hills The Farms heavy cocoa-laden super-fudge recipe (at present, too dark, insufficient lift, though source of cocoa and percentage of cocoa solids are still being experimented with.)
Anyway, Im wondering if anyone has seen a recipe for this, or have a clue of whom to contact. I have lots of excellent (other) brownie recipes, to be sure; but this one brownie is my absolute favorite, and I too infrequently make it to Manhattan to buy it on desire.
Finally, no worry re professional theft here Im a mathematician who cooks for passion and love. Any help on this would be terrifically appreciated!
Thanks so much, Steve