By Request

BETTY SHIMABUKURO

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Rich brownies sate
craving but sap wallet

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Ethel M. Enomoto's brownie request leads us to a Web site that is a chocoholics dream.

Enomoto wrote looking for a recipe for Godiva cocoa brownies, to compare to the recipe she has for Ghirardelli brownies in a sort of battle of upscale chocolates.

The Godiva Chocolatier site, www.godiva.com, offers 11 brownie recipes, in various stages of decadence, including variations with peanut butter, cream cheese and liqueur. The site is a treasure trove of well-written recipes. Besides cookies, it offers recipes for cakes, frozen desserts, cheesecakes, truffles and candies, pies and a lot more.

The recipe for Dark Cocoa Brownies is similar to Enomoto's Ghirardelli recipe, except for the addition of chocolate chips, two chocolate bars and a whole lot more eggs and butter. Expect a way richer brownie.

Also, expect to spend some cash on ingredients. Godiva cocoa powder, which is the same as the cocoa sold to make hot chocolate at Godiva stores in Kahala Mall, Ala Moana and in Waikiki, goes for $10 per can, which yields roughly enough to make five batches of brownies. Godiva dark chocolate baking bars sell online for $13 for five 1.5-ounce bars, or you can use the candy bars sold at the local stores for $2.50 each.

Do the math: Prorating the cocoa cost, you're looking at $7 in chocolate costs -- and you still haven't bought the chips. Of course, you could use a standard supermarket cocoa powder and regular baker's chocolate -- but what would be the point?

Deep Cocoa Brownies

1-1/3 cups flour
1/2 cup Godiva cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter
2 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
5 large eggs, at room temperature
2 cups granulated sugar
2 teaspoons vanilla extract
3/4 cup miniature chocolate chips
Powdered sugar

Preheat oven to 325 degrees. Spray a 13-by-9-inch baking pan with nonstick cooking spray; set aside.

Sift together flour, cocoa, baking powder and salt. Toss chocolate chips with 1 tablespoon of flour mixture. Set aside.

Place butter and chocolate in medium-size bowl. Microwave on high (100 percent power) 1 minute. Stir. Microwave 30 seconds more and stir until smooth. Let cool.

Whisk eggs in large bowl 1 minute. Add sugar and whisk 45 seconds or until just incorporated. Blend in melted chocolate mixture and vanilla extract. Add flour mixture and slowly stir in, mixing until flour is absorbed. Mix in chocolate chips. Spread batter into prepared pan.

Bake 30 minutes or until set. Cool in pan on wire rack. Remove from pan and cut into 16 squares. Just before serving, sprinkle with powdered sugar.

Nutritional information unavailable.

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Can you help?

Still looking for the recipe for brownies with chocolate icing served at the Alexander Young Hotel back in the 1970s, for Marlene Sigwarth, who is nostalgic for the old treats.

Food Stuffs: Morsels

Send queries along with name and phone number to:
"By Request," Honolulu Star-Bulletin,
500 Ala Moana, No. 7-210, Honolulu 96813.
Or send e-mail to bshimabukuro@starbulletin.com

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.