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Best Ever Brownies

January 26, 2011

Every Girl needs a reliable brownie recipe, and not just reliable, but a dependable, satisfying, best-ever brownie recipe.

I was so excited about this first blog post that I forgot to take my eggs and butter out to get to room temperature.  So please, stop reading for a moment and go take 3 large eggs and 12 tablespoons unsalted butter out of the refrigerator to let sit out to get to room temperature, then come back and finish reading.

I love chocolate…OK so that’s a slight understatement…I really love chocolate.  When my best friend first slept over when we were 10, she woke up in the middle of the night because I was talking in my sleep.  Know what I was saying?  “Brownies…brownies…brownies”

When I was 10 I only knew about boxed Pillsbury stuff, but that just wasn’t going to get me through the emotional and sleep deprived days of parenting and I had to find an amazing, chocolate-y, fudge-y brownie recipe for my own children.

And, here it is 🙂

This is adapted from one of my favorite baking cookbooks:

The All-Butter
Fresh Cream
Sugar-Packed
No-Holds-Barred
Baking Book
(Judy Rosenberg)

It has a certain ring to it, doesn’t it…

Rosie’s Award-Winning Brownies

3 ½ ounces unsweetened chocolate
12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
1 ½ cups sugar
¾ teaspoon pure vanilla extract
3 large eggs, at room temperature
¾ cup plus 2 tablespoons all-purpose flour
½ cup plus 2 tablespoons chopped walnuts (optional)

1. Preheat the oven to 350 degrees.  Lightly grease an 8 inch square pan with butter or vegetable oil.

2. Melt the chocolate and butter in the top of a double boiler placed over simmering water.  Cool the mixture for 5 minutes

3. Place the sugar in a medium size mixing bowl and pour in the chocolate mixture.  Using an electric mixer on medium speed, mix until blended, about 25 seconds.  Scrape the bowl with a rubber spatula.

4. Add the vanilla.  With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed about 10 seconds.  Scrape the bowl after the last egg and blend until velvety, about 15 seconds more.

5. Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any four at the bottom of the bowl.  Stir in ½ cup of the nuts (if using).

6. Spread the batter evenly in the prepared pan and sprinkle the remaining 2 tablespoons of nuts over the top.

7. Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, 25-35 minutes.

8. Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies.  Serve the next day (it takes a day for the flavor to set).

 

 

 

 

 

 

 

 

 

Right, like you are actually going to wait a whole day to eat them.  Please at least just wait the hour and if you can, save one to try the next day.

 

 

 

 

 

 

 

 

 

better yet, grab a tall glass of milk and that plate of brownies, we can chat in front of the fire.

photo courtesy of Elle Decor January 2011 issue

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8 Comments leave one →
  1. Vesta permalink
    January 26, 2011 10:41 pm

    Love the pictures! These brownies are amazing 🙂 …and they are worth the wait!

  2. shavahn permalink
    January 28, 2011 5:17 pm

    Everytime I make brownies the edges always come out super hard and slightly burnt and the center is undercooked, do you have any tips?

  3. January 28, 2011 5:41 pm

    Shavahn-first make sure you are using the pan size specified in the recipe. Then what’s probably happening is your oven is running at a higher temperature than you intend. If you can, get an oven thermostat so you can see what temperature your oven actually is running at, you can then calibrate it to make it more accurate (see http://www.ehow.com/how_5061140_calibrate-gas-oven-thermostats.html) or turn down the temperature-which would take some trial and error. Good luck!

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