Search This Blog

Loading...

Wednesday, March 13, 2013

Perfect Brownies


You know that perfect brownie? That crackling crusty top, the moist dense fudge middle that never sticks to your teeth, the cake crumb holding itself together but then melting away into the perfectly sublime bite of chocolate goodness? Oh yeah, that's these!

I don't like a gooey brownie. I prefer a  perfect blend of cake and fudge that holds a consistent texture throughout and then hits me again with a pocket of chocolate for the ideal finish. Lucky for me, I need look no longer, in my opinion I have found the perfect brownie.

What makes these even better is that they are mixed in the same pan that is used for melting the chocolate, no fancy mixing method, no real tricks involved at all. I would be willing to bet that nearly anyone can recreate these and once you do, no other brownie will ever satisfy. Say goodbye to the box mix forever!

Perfect Brownies


6 ounces good quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 1/2 cups unsalted butter
1 1/2 cups sugar
2 teaspoons vanilla
4 large eggs
1/2 teaspoon salt
1 cup all-purpose flour
1 cup chocolate chips

Preheat oven to 350-degrees. Butter 9" x 13" glass pan. For a fancy presentation, create a 'cake sling' the width of the pan with parchment paper to facilitate lifting the brownies completely out of the pan once baked (just loosen edges with a knife and they should lift out easily after cooling) or don't hassle with that at all, up to you.

In a 3 quart stock pot, melt the butter and chocolate over low heat. Once the butter is melted, turn the pan off, the residual heat of the pan will easily melt the chocolate if left to sit. The goal is to melt the chocolate using as little heat as possible so that the mixture cools down a lot faster for the next steps. Cool to lukewarm. 

Whisk in the sugar and vanilla, adding eggs and mixing them in one at a time until smooth and glossy. Stir/fold in the salt and flour with a spatula just until combined, add chocolate chips. 

Pour into prepared pan. Bake for 25-30 minutes or until toothpick tester in center comes out clean. 

Cool as long as you can stand to wait, consume. Store in air tight container. Have milk on hand.

Yes, if you want nuts, add about a cup of chopped walnuts ....a fool-proof way to keep at least a few kids from devouring them all so you can have more for yourself. Enjoy!

1 comment:

  1. This recipe makes the perfect amount to fill two, 6 'cup' sized heart-shaped muffin tins (excellent for Valentine's day!) They cook 14-16 minutes in that pan at 350. I highly suggest pressing chopped walnuts into the top of one of the pans and leaving the other plain. The contrast makes for a lovely presentation.

    ReplyDelete

Repost.Us