I visited Joseph and Co. in Glenwood Park recently. I was there for a class from Homestead Atlanta on making Fire Cider. The generous owner, Joseph Marini, not only provided the space for the class, but he also brought out a dish of brownie bites to fuel us while we were working. The bites were so delicious we couldn't resist them. Do you think he'd be willing to share the recipe? I'd love to make them for friends. — Laura Claire, Atlanta
Just in time to sweeten your Valentine’s Day, Marini was happy to provide the recipe for what this “All American” brownie recipe. These are rich, fudgy brownies full of toasted nuts and bits of chocolate. For the dark chocolate chunks, Marini recommends using chocolate with at least 68 percent cocoa. The recipe calls for you to cut the pan into 16 brownies, but you can offer them as Marini did to the Homestead Atlanta class, in smaller pieces just right for nibbling.
These are just some of the treats served in Marini’s shop. It’s in the Glenwood Park community near what will be part of the Eastside trail of the Atlanta Beltline. He offers handcrafted coffee and tea drinks as well as food to enjoy in the shop or for takeaway.
Joseph and Co.’s All American Fudge-Chunk Brownies
1 1/2 cups coarsely chopped pecans or walnuts
2 ounces unsweetened dark chocolate, coarsely chopped
4 ounces (1/2 cup) unsalted butter, cut into pieces, plus extra for buttering pan
2/3 cup all-purpose flour
Pinch salt
2 eggs
1 cup granulated sugar
1 teaspooons pure vanilla extract
4 ounces semisweet chocolate, cut into coarse chunks, plus more for garnish, if desired
Preheat oven to 350 degrees. Lightly butter 8-inch square baking pan. Cut a piece of parchment paper to fit the bottom of the pan and insert in the pan. Butter parchment paper.
Arrange pecans or walnuts on a rimmed baking sheet and bake until fragrant and lightly colored, about 7 minutes. Set aside to cool slightly
In a double boiler over low heat, combine butter and unsweetened chocolate, stirring occasionally. Once chocolate has melted, remove from heat and continue stirring until butter has melted. Set aside to cool slightly.
Sift flour and salt together.
In the bowl of a stand mixer, fitted with paddle attachment, beat eggs on medium speed until light and frothy, about 3 minutes. Gradually beat in sugar. Add in vanilla. Remove bowl from mixer. Fold in melted chocolate-butter mixture, but do NOT incorporate it completely. Fold in flour mixture until not quite incorporated. Visible streaks of flour are okay. Add toasted nuts and 4 ounces chopped semisweet chocolate; fold just until well blended, but no longer than that. Transfer batter to prepared pan; smooth top with off-set spatula. Bake until top is dry but toothpick inserted in center emerges with some traces of melted chocolate and moist crumbs, about 25 minutes. Place pan on a wire rack and cool completely. Do not try to cut brownies while warm. If desired, garnish brownies with a little more chopped chocolate. Makes: 16 brownies
Per brownie: 255 calories (percent of calories from fat, 60), 3 grams protein, 24 grams carbohydrates, 2 grams fiber, 18 grams fat (7 grams saturated), 42 milligrams cholesterol, 19 milligrams sodium.
Joseph and Co.
925 Garrett Street, Atlanta.
404-228-6033, athomewithjoseph.com/
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