Wednesday, February 24, 2016
Recipe | The Very Best Classic Brownies. Period.
Is it March yet?!?! February has not been my favorite this year and we are ready to turn the page. Nothing was terribly wrong, it just felt like a steady stream of things to worry about along with some virus or other making its way into our daily lives. Enough. So when life knocks us down a bit, I make brownies. :) Chocolate cures all! Actually, I make brownies all the time. Probably one of my very favorite desserts. I'd even put this in my top 10 favorite recipes. So when Andrew was coming out of a week long battle with the flu and he requested brownies I was more than happy to oblige. When things run amok, I'm just so thankful for that sign that all is returning to everyday normal, routine life. I have raved about this recipe before, on more than one occasion, and they remain the VERY BEST brownies I've ever made. Unfortunately, the recipe appears to have been taken off the internet and my old recipe links lead to a dead end, so it was high time I put it on my blog for safe keeping. Thank goodness I printed a copy several years ago. You might think the world doesn't need another brownie recipe, but you are wrong. These are not cake like brownies, they are more dense but not a block of fudge like some richer brownie recipes. They are thick and chocolaty and will be craved by everyone you ever share them with, promise. My biggest tip is not to over cook them. When you test with a toothpick there will be some moist bits of chocolate that come on the tester, it shouldn't be clean.
(adapted from a recipe found on Cafe Zupas)
24 ounces semi sweet chocolate chips (I've also done half semi sweet and half dark chocolate too)
1 cup unsalted butter
6 large eggs
2 cups granulated sugar
1 TBS vanilla
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp sea salt
Preheat the oven 350. Grease a 9x13 pan with butter. I add a parchment sheet too to make it easy to lift out the brownies after they have cooled a bit in the pan.
Melt the chocolate chips and butter in a double boiler. Remove from the heat and set aside to cool slightly.
In a separate bowl, mix together the eggs and sugar. Mix the melted chocolate and vanilla into the egg mixture. (mix with by hand with a wooden spoon, never use an electric mixer for brownies) Add the flour, baking powder, salt and mix well.
Pour into the prepared pan and bake in the preheated oven for 50-55 minutes or until a toothpick inserted in the middle comes out with just a few moist crumbs.
Remove from oven and let cool before cutting. Dust with powdered sugar if desired.
Makes 24 brownies