BROWNIES! For me the combination of words ‘sticky’ and ‘chocolate’ can’t mean anything but pure delight. I tested numerous brownie recipes looking for that ultimate ‘magical’ brownie. While my mission to discover the ultimate brownie continues, here is my best so far.
1 cup unsalted butter
1 cup granulated sugar
1½ cup brown sugar
14 oz. best quality bittersweet chocolate
1 cup all-purpose flour
1 Tbsp. vanilla extract
½ tsp. salt
Preheat the oven to 300 degrees F. Line a 9×13 inch pan with overhanging parchment paper.
Place the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Heat, stirring, until the chocolate melts, about 3 minutes.
Melt the butter in a medium saucepan over medium-low heat, stirring until butter is melted. Remove the pan from the heat and whisk in the granulated sugar and brown sugar right into the pot. Cool the mixture for about 10 minutes. Mix melted chocolate and whisk until smooth.
Whisk in the eggs one at a time, then whisk in the vanilla until the mixture is well combined. Stir in the flour and salt until evenly combined and the mixture is smooth.
Pour into the prepared pan. Bake for about 40-45 minutes. The top will be glossy and crisp. Edges will be firm and inside will be firm. Cool the brownies on a wire rack for an hour before removing from the pan.
Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.
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