First episode of the new series!! I am so excited that it’s here and I can finally share it with you. Mondays will be sweet again. I think it’s good to start the week off right and what better way than do it with chocolate?
What I did not expect is how much we will love these brownies! It will be hard to top them off. They have everything we are looking for in the best brownies: crunchy top and fudgy gooey center. And they taste absolutely divine!
Just like the name says: absolute best!
Few notes on the recipe:
- As soon as I pulled them out of the oven, I was dancing in my kitchen! If you follow me on Twitter, you saw my tweets The top looked exactly how I wanted it to look like. Crackly! Crunchy! It was like a golden gate to heaven….
- …. a ooey gooey fudgy heaven! The center is so chocolatey, it melts in your mouth!
- You really need to let these babies cool completely before cutting or you won’t get nice squares. But then, hey, I won’t judge you if you just dig in and eat them straight out of the pan. Just let them cool at least a little bit – you can enjoy these brownies with a burned tongue… Just sayin’…
- The original recipe calls for whisking the batter vigorously by hand. I usually hold my baby on my hip when I’m in the kitchen so I poured the batter into my KitchenAid‘s bowl and let my turquoise beauty do the job. And it worked great!
- You can add nuts to these brownies, but I don’t like nuts in mine so I skipped this step. But apparently, this recipe is great for add-ins, so you can go with your likings.
- So what’s with the name? David Lebovitz shared a recipe he got from Robert Steinberg, an American physician who was also a co-founder of Scharffen Berger chocolate. Can you imagine a better source for a truly decadent treat?
- 6 Tbsp unsalted or salted butter, cubed
- 8 ounces bittersweet or semisweet chocolate, chopped ( I used semisweet chocolate chips )
- ¾ c sugar
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- ¼ c all-purpose flour
- Preheat your oven to 350 degrees F.
- Line a 8" x 8" baking dish with parchment paper, making sure to leave an overhang to make lifting brownies out easier. Lightly butter the paper or spray with cooking spray. Set aside.
- In a medium saucepan, melt butter and chocolate. Stir until the chocolate is melted and the mixture is smooth. Remove from heat.
- Add sugar and whisk until combined.
- Add eggs, one at a time, whisking well after each addition.
- Add vanilla and whisk again.
- Sift the flour through a sieve right over the chocolate mixture.Whisk until incorporated. At this point you need to whisk the batter vigorously for 1 minute. I poured the batter into a bowl of my standing mixer and let it do the work. Whisk until the batter becomes smooth and glossy and there is no graininess from sugar. It will start to pull away from the sides of saucepan or bowl.
- Pour batter into prepared dish and bake for 30 minutes, until the center is almost set. Do not overbake.
- Cool completely before cutting.
If you like nuts in your brownies, you can add them to the batter right before pouring it into the dish.
The original recipe calls fore baking these brownies in a 9" square pan, but I used 8" square dish without problems.
Have you tried this recipe? What’s your favorite brownie recipe?