The Triple Chocolate Brownies from Mabel’s Bakery.
VINCE TALOTTA/TORONTO STAR
Chef’s Showcase: Triple chocolate brownies
Lorraine Hawley spent the 1990s building a successful career as a product manager in telecommunications. When the industry collapsed at the beginning of the next decade, she decided to take a different direction and go into the food business. While she had no professional experience under her belt, growing up on a farm near Belleville gave her a head start.
“Seeing and growing food, knowing what really fresh food tastes like, gives you a better appreciation than the average individual,” she says.
While working part-time in telecom, Hawley took cooking and baking classes at George Brown College and honed her kitchen skills at home. In 2008, she opened Mabel’s Bakery, a prepared food shop on Roncesvalles Ave.
“It’s named after my niece,” she says. “When my sister was pregnant with her daughter, she told me she was naming her Mabel. I thought it was too old-fashioned for a baby but would make a great name for a bakery.”
Hawley is in charge of the sweet side of the kitchen, turning out rustic pies and decadent brownies, while her chef, Jenny Zollerano, produces homey comfort foods including macaroni and cheese, and chicken potpie.
Despite the demands of a busy shop, Hawley has been able to find a good work-family balance.
“I live two blocks away, so there’s no commute. My husband (Bob Warburton) is semi-retired, so he’s here all the time. And my son (Grant Warburton) comes in after school every day to do his homework. He’s our fastest box maker.”
Triple Chocolate Brownies
1/2 cup + 1 tbsp (140 mL) all purpose flour + more for dusting pan
2 tbsp (30 mL) cocoa powder
1/2 tsp (2 mL) salt
3/4 cup (185 mL) unsalted butter + more for greasing pan
7 oz (200 g) semi-sweet chocolate, chopped
1-1/2 cups (375 mL) granulated sugar
3 large eggs, at room temperature
1-3/4 cups (435 mL) semi-sweet chocolate chips
1/2 cup (125 mL) whipping cream
Butter 8-inch (20-cm) square baking pan. Lightly dust with flour, knocking out excess.
In medium bowl, sift together flour, cocoa and salt.
In stainless steel bowl placed over gently simmering pan of water (bowl should not touch water), stir 3/4 cup (185 mL) butter and chocolate until melted. Remove from heat.
In large mixing bowl, gently whisk together sugar and eggs until just combined. Using rubber spatula, gradually stir in chocolate mixture until combined. Gradually fold in flour mix followed by 1 cup (250 mL) chocolate chips. Pour batter into prepared pan.
Bake on middle rack of preheated 325F (160C) oven until toothpick inserted in centre still has moist crumbs attached, 45 to 50 minutes. Cool completely.
Place remaining 3/4 cup (185 mL) chocolate chips in small bowl.
Place cream in small saucepan over high heat. When it comes to boil, pour over chocolate chips. Let stand 1 minute. Whisk until smooth and homogenous. Spread evenly over brownies. Cool to room temperature. Cover and refrigerate before cutting into 16 equal squares.
Makes 16 (2-inch/5-cm square) brownies.
Star-tested by Eric Vellend
Chocolate with Bill & Sheila
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