For Chef Derek Flohr (Culinary Careers 2012, Cook Apprentice 2013, Baker Apprentice 2022), it’s all in the details. “Because I see the food presented at events as an integral part of the overall experience,” he explains, “I strive to present the very best that I can.” He also wants as many people as possible to enjoy the delicious food he and his team prepares, which is why he created this delicious gluten-free fudge brownie recipe for Wider Horizons.
Chef Flohr, who has worked as an instructional assistant at the college since August 2022, says he also tries to instill the same ethic and attention to details in his students, so that they can leave the college with confidence and have pride in their work. He encourages them to immerse themselves in and fully enjoy the college experience – both socially and academically, while reminding them to seek out balance between school, friends, family and work. His last tip for his students is “to draw heavily on your instructor’s experiences, as that is what they are there for.”
To enjoy the cooking of Chef Flohr’s students, make a reservation at the Garden Court Restaurant by calling 403-320-3230. Bon appétit!
INGREDIENTS
For the batter:
4 ................................... large eggs
1 c. ................................... dark demerara brown sugar (or light brown sugar)
1 c. ................................... white sugar
1 ½ c. ................................. cocoa powder
¾ c. ................................... almond flour (or substitute ½ cup gluten-free flour for the almond flour)
2 tsp ................................... vanilla
½ lb. ................................... melted salted butter (salted), cooled to warm (add ½ tsp salt if using unsalted butter)
Optional:
½ c.................................... chopped nuts of your choice
For the ganache:
1 c. ................................... dark chocolate chips
½ c. ................................... cream
METHOD
For the batter:
- Preheat oven to 300F. Lightly spray a 9x9 inch square cake pan with pan spray.
- Cut a piece of parchment to 9x13 inches and fit in baking pan so that the excess paper rises up two opposite sides of baking pan evenly. Smooth paper so that there are no wrinkles or bubbles. The pan spray will help hold the parchment paper in place.
- Sift cocoa powder into a bowl and add both sugars as well as almond flour. Use a whisk to combine dry ingredients evenly.
- Melt butter and allow to cool until just warm.
- In a mixer bowl with wire whisk, beat eggs at medium speed for three minutes until pale yellow. On low speed, add one third of the dry ingredients to the eggs. Allow to fully mix in. Stop the mixer and scrape down the sides of mixer with a spatula. Repeat two more times until all the dry ingredients are fully mixed in.
- On low speed, add the vanilla and the melted butter. Mix just until all ingredients are evenly combined. If adding the optional nuts, fold them into the batter at this point. The batter will be fairly thick.
- Pour the batter into the cake pan and smooth with a spatula so that it is evenly distributed in the cake pan. Bake at 300F (150°C) for 45 to 50 minutes (until a toothpick inserted in the center comes out clean. There will be some chocolate coloring on toothpick as it is a very moist brownie but there should be no wet batter on the pick.)
- Remove from oven and let cool 20 minutes. Meanwhile, prepare ganache topping.
For the ganache:
- Place chocolate chips in a heat proof bowl.
- Bring cream just to a boil and then immediately pour over chocolate chips. The cream should just cover the chocolate chips. Let stand for 10 minutes, then whisk until smooth.
- Pour over top of brownie, spreading evenly. Serve warm or at room temperature. (Note from Chef Derek: I like to serve this dish with a good French vanilla ice cream.) Enjoy!
