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Happy Monday!
How was your weekend? Are the trees changing in your neck of the woods?
We had a very special weekend. You see, every year on the first Sunday of October we celebrate Family Day. My Hubby and I started this tradition the year our first daughter was born. It’s been 6 years now and our family has grown to five!
This day is about wearing comfy pj’s, carving pumpkins, roasting a big chicken and making our favorite fall dishes. We get into the holiday season mood. 
We also make a list of goals for the next year and check the ones from the last year. It takes the pressure of the New Year’s resolution making.
Our Family Day is a stay-cozy-and-have-family-fun day and we love it!
So, let’s get to the brownies, shall we? Don’t they just stare deliciously at you from these pictures? I just like to tempt you guys like this.
There is no one word to sum up these babies, besides FUDGY. Absolutely melt-in-your-mouth heaven for any brownie or chocolate lover.
This recipe got rave reviews all over the web. Matt loves them, Naomi paired them with caramel and Nicole calles them perfect.
The author of the recipe is Alice Medrich after all and you can find it in her book “Cookies and Brownies”. So if you call yourself a brownie lover or a chocolate addict – you need to try these! They are sooooo worth it!
New Classic Brownies - you have to try them! Everything you want in a brownie and more! Original recipe Alice Medrich via New York Times.
Ingredients
- 8 Tbsp ( 4 oz. ) unsalted butter
- 4 oz. unsweetened chocolate ( I used red w@ne dark chocolate, Ghirardelli's Intense Dark Chocolate Cabernet Matinee )
- 1 1/4 c granulated sugar
- 1 tsp vanilla ( I substituted red wine for it )
- 1/4 tsp salt
- 2 eggs, room temperature
- 1/2 c all-purpose flour
Instructions
- Preheat your oven to 400 degrees F.
- Line a 8"x8" METAL baking an with aluminum foil or parchment paper.
- In a double boiler, place chocolate and butter and melt until just few pieces of chocolate are visible. Take off the heat and whisk until smooth.
- Add sugar and whisk well.
- Add vanilla and whisk again.
- Add eggs, one at a time, whisking well after each addition.
- Add flour and fold it in with a spatula.
- Whisk the batter for 1 minutes with a wire whisk or use a stand mixer. Whisk until the batter starts to pull away from the sides of the bowl.
- Pour the brownie goodness into prepared pan and smooth the top out.
- Bake for 20 minutes.
- In the meantime, prepare ice bath. Fill your sink with cold water with ice cubes so it comes up to 1 inch or fill a large roasting pan the same way.
- After the 20 minutes, remove the pan from oven and place in water bat, making sure not to splash any water onto your brownies. Let cool completely.
- Cut into squares and enjoy!
Notes
I substituted red wine for vanilla extract and used red wine dark chocolate. The flavor was amazing! Highly recommended!!
I slightly adapted the recipe from The New York Times.
Few notes on this recipe:
- You must use a METAL pan for this recipe or the glass one will break as soon as you place it in the ice bath.
- The ice bath prevents the brownies from further baking and preserves the gooey center.
- My substitutions are highly recommended if you like red w@ne. If you are interested in pairing chocolate with w@ne and food, check out my post about our getaway for two!
- The better chocolate you use the better the experience.
So how was your weekend?
xoxo,
Anna
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