Ingredients

• Confectioners’ sugar for dusting the pan and for topping the brownies
• 1 3/4 pounds semisweet chocolate
• 1 1/2 pounds (6 sticks) unsalted butter, plus additional for greasing the pan
• 3 cups sugar
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 11 eggs
• 2 tablespoons vanilla extract
• 2 cups semisweet chocolate chips
• 2 cups chopped nuts (optional)

1. Preheat oven to 350 degrees. Grease two 9-by-13-inch baking pans with butter and dust with confectioners’ sugar.

2. In a saucepan or double boiler over low heat, melt the unsweetened chocolate and butter together. When chocolate has melted, take off the heat, stir to combine and let the mixture cool until just warm to the touch.
3. In the bowl of a standing mixer, combine the sugar, flour, salt and baking powder. Stir to mix thoroughly. Add the eggs and vanilla to the cooled chocolate mixture, blending well. Pour this mixture into the bowl with the dry ingredients. Mix on medium speed for 30 seconds just until ingredients are blended. Stir in the chocolate chips and nuts, if using.

4. Bake in the preheated oven until the cake starts to come away from the sides of the pan, about 35 minutes. Cool and dust with confectioners’ sugar before slicing.

Makes 24 very large or 48 small brownies

Backstory: During Clinton impeachment proceedings in 1999, the staff at the Mayflower Hotel would serve brownies to the throngs of reporters and photographers hanging out in front of the hotel, where depositions were being taken. One of our reporters described them as “thick, chewy, chocolaty.”

Ingredients

• 5 ounces milk chocolate, finely chopped
• 3 tablespoons sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons cornstarch
• Pinch salt
• 2 egg yolks
• 1 1/2 cups whole milk
• 1/2 cup heavy cream, plus 1 cup whipped
• 1 teaspoon vanilla extract
• 2 large bananas, thinly sliced
• 14 whole chocolate wafer cookies, plus 4 crushed, for garnish (see note).

1. Place chocolate in a bowl. In a separate large bowl, sift together
sugar, cocoa, cornstarch and salt; whisk in egg yolks and 1/2 cup milk
until smooth.

2. In a large saucepan over high heat, bring remaining 1 cup milk and
1/2 cup cream to a simmer. Pour over chopped chocolate and whisk until
smooth. Whisking constantly, slowly pour hot chocolate mixture into
egg mixture until completely incorporated and cocoa is dissolved.

3. Return custard to saucepan. Cook, stirring constantly, over medium
heat, until thickened, about 10 minutes. Do not let mixture reach a
simmer. If custard begins to steam heavily, stir it, off the heat, a
moment before returning it to stove top. Strain through a fine-mesh
sieve. Stir in vanilla.

4. Spread several tablespoons pudding evenly into an 8-inch square pan
(or a glass bowl). Top with an even layer of bananas; arrange whole
cookies on top of bananas. Cover with remaining pudding. Top with
whipped cream and sprinkle with crushed cookies. Chill at least 3
hours or overnight before serving.

Yield: 6 to 8 servings.

Time: 45 minutes, plus chilling

Note: Nabisco Famous Chocolate Wafers work perfectly. If you can’t
find them or want to paint the lily, try using chocolate sandwich
cookies like Newman-O’s.

Ingredients

• Butter for pan
• 1/4 cup pepitas (hulled toasted pumpkinseeds)
• 1 1/3 cups granulated sugar
• 1 cup whole milk
• 1 cup heavy cream
• 1 teaspoon mild New Mexican chili powder (or to taste)
• 1 inchlong piece cinnamon stick
• 2 whole black peppercorns
• 1/2 star anise
• 5 ounces bittersweet chocolate, finely chopped
• 4 large eggs
• Pinch salt

1. Preheat oven to 325 degrees. On a rimmed baking sheet lined with
nonstick liner, buttered parchment or waxed paper, spread pepitas
close together in a single layer.

2. In a medium saucepan over medium heat, combine 1 cup sugar and 6
tablespoons water. Bring to a simmer, stirring only until sugar is
dissolved. Continue to cook, tilting pan occasionally to distribute
heat evenly, until a caramel of a deep amber color forms, about 15
minutes.

3. Working quickly (before caramel cools and hardens), pour half the
hot caramel into a 9-inch loaf pan, tilting pan to coat bottom and a
bit of the sides. Pour remaining caramel over pepitas, using an offset
spatula to help spread caramel if necessary. Let both pans cool
completely. When pepita praline is cool, break into 2-inch pieces.

4. Meanwhile, in a large saucepan, combine milk, cream, chili powder,
cinnamon, peppercorns and star anise. Bring to a simmer over high
heat; reduce to medium and simmer 5 minutes. Let stand, off heat, 15
minutes. Return to a simmer, turn off heat and whisk in chocolate
until smooth.

5. In a bowl, whisk eggs, remaining 1/3 cup sugar and the salt
together. Whisking constantly, slowly pour hot chocolate mixture into
eggs until fully combined. Pour custard through a fine sieve into
caramel-coated loaf pan. Place loaf pan in a deep roasting pan. Add 2
inches hot tap water to roasting pan. Cover roasting pan tightly with
foil; prick foil all over with a fork.

6. Carefully transfer pan to oven. Bake until flan is lightly set but
still jiggles when shaken (lifting foil to check), about 1 1/2 hours.
Transfer loaf pan to a wire rack to cool to room temperature.
Refrigerate flan at least 4 hours or overnight.

7. To serve, run an offset spatula along sides of pan to gently
release it. Turn onto a serving platter and top with pepita praline;
serve in slices.

Yield: 8 servings.

Time: 2 1/2 hours, plus 4 hours’ chilling

Published: New York Times, April 23, 2008