Brownies are not my greatest work. I can whip up a batch of cookies in the time it takes to preheat the oven but brownies seem to always be too . . . something.Too dry, too moist (the only appropriate use of the word "moist" in fact) too crunchy or too chewy. Of course that doesn't exactly stop me from eating them.
But I came across a recipe at Gourmet.com claiming to be the best brownies ever and after skeptically trying them out I have to admit they're pre-tty darn good. Fudgy, soft, just ever-so-slightly gooey and filled with that heavenly chocolate. Though I'd deliver a final note on my results--while the brownies were good slightly warm I found they were actually even better the next day. The flavor deepened and the texture was fudgier and chewier so if you can hold off for a day you'll enjoy them even more.
If you haven't already heard this tip before, lining your pan with aluminum foil then allowing the brownies to completely cool will allow you to pull them right out of the pan and cut them easily without having to sacrifice the precious first brownie that always tears up when you try to remove them from the pan.
5 1-ounce squares of unsweetened chocolate
3 ounces of semi-sweet chocolate chips
1 cup butter
5 eggs
2 3/4 cups sugar
1 tablespoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon salt
Either in the microwave on a low power or in a small saucepan melt the chocolate, chips and butter together, stirring until smooth.
Beat together the eggs, sugar and vanilla on high speed for 10 minutes then add the melted chocolate mixture, salt and flour and mix until just barely blended. Let
the batter sit for 20 minutes before pouring into a greased 9X13 pan.
Bake for 30 minutes at 375 degrees and test with a toothpick--if it's clean they're done. Let cool completely before cutting or attempting to serve.
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11 comments:
I'm all over it.
That first brownie that gets torn up is the best part. That's the one that I selflessly volunteer to dispose of. Why would I give that up by using aluminum foil?
Not sure what our equivalent to unsweetened and semi-sweet chocolate it. but I am prepared to find out!
Not sure ANY brownies will last until they are cold, never mind the NEXT DAY!
(There must be some strong-willed people in the world with the resolve of iron who could wait that long - but I haven't met them!)
Wait until the next day? You are such a kidder!
10 minutes? That seems like a long time to beat on high. But what do I know. As a pregnant woman craving dessert yet AGAIN today, you have no idea what you just did to me.
well I guess it just means you need to make a double batch-one for immediate consumption and one for saving until the next day.
Consider it your contribution to science--a little experiment on how the taste improves.
Yummmm! That looks goooodd!
wanna know something that makes brownies so good, it's bad? coconut oil.
it's heaven in a little square. and then another square...
You are right, these brownies are much improved on the second day. Of course, by then, I sent all but one piece with my husband to give to the guys at work since my thighs didn't need five eggs and half a pound of butter on them. ;) They turned out really well, though I personally would want to decrease the sugar and increase the depth of chocolate. But I doubt that's possible since it seems like some type of scientific reaction is happening between the eggs and sugar during all that blending. Thanks for sharing this yummy recipe!
Homemade is always the best way to go! Yum.
Oh, mercy, I love brownies! (And they surely must love me, as well, since they hang around on my hips for so long...) I linked to this on my weekly roundup - thanks for sharing!
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