Nick Malgieri of the Institute of Culinary Education
From One Sweet Cookie: Celebrated Chefs Share Favorite Recipes
by Tracey Zabar
Image © Ellen Silverman
Every week, David cooks and I bake for Sunday dinner. I often make one of the brownies from One Sweet Cookie - Cheesecake Brownies from Nicole Kaplan, Maida Heatter's Palm Beach Brownies (with or without chocolate covered mints), or my own blondies, which we call Chumleys. These Milk Chocolate Brownies, from my friend and baking teacher, Nick Malgieri, are often requested by the children--Ben & Marki, Danny, Michael, and Willie. They are yummy by themselves, but you can also serve them with whipped cream, ice cream, and berries.
Master baker Malgieri has been my teacher for several years. He keeps me laughing with stories of his great-aunts Philomena, Elvira, and Nicoletta, and the trouble they were always getting into. This recipe for delicate, lightly caramelized brownies is a variation on one he learned in culinary school almost forty years ago. When he tried to scale down the recipe to make a smaller batch, he added only half the required flour. Here is the result of that lucky accident.
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