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E.A.T. [fudge] brownie recipe

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E.A.T. [fudge] brownie recipe

Steve Pincus | Jan 4, 2002 11:38 AM

I’m 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. I’ve been meticulous in perturbing a number of recipes that I thought were close, to general approval by all but myself, who knows that I’m not realizing THE TASTE. (My file is about 400 tries thick.) It’s a brownie that even at E.A.T., only hits about 25% of time, otherwise is a bit dry. I don’t 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, I’ve tried perturbing Ina Garten’s recent version (Barefoot Contessa), based on on Soho Charcuterie’s chocolate globs, to no avail (too dense); and fiddled with Beverly Hills The Farm’s 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, I’m 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 – I’m a mathematician who cooks for passion and love. Any help on this would be terrifically appreciated!

Thanks so much, Steve

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