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August 10, 2007 / Tony

Best Ever Brownies

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This recipe makes the gooiest, richest, most delicious brownies you’ve ever had.  They are so decadent that it should only be served in small pieces.  The size of the piece in the picture was far too big for me.  They have a unique mixing method that somehow produces a chewy, dense, and exceptionally moist texture. 

One technical note:  This recipe calls for a 9 inch square pan.  For some reason or other, that is something that is odd.  When shopping for such a pan yesterday, I found that nearly all square baking pans are 8 inch squre.  So, if that is the type of pan that you have, take heed of the following advice.  Bake the brownies at 325 degrees and probably for 45-50 minutes.  Otherwise, if you bake it as directed, the middle just doesn’t get done; the brownies are too thick because they are in a smaller pan.  That’s what happened to me.  As far as using it, I think I’ll freeze and then use it as an ice cream topping. 

Best Ever Brownies, from Baking with Julia by Dorie Greenspan (yes, that’s Julia Childs)

1 ¼ cups sifted all-purpose flour

1 tsp. salt

2 sticks unsalted butter

4 ounces unsweetened chocolate, coarsely chopped

2 ounces bittersweet chocolate, coarsely chopped

2 cups sugar

1 tsp. vanilla extract

4 large eggs

Center a rack in the oven and preheat the oven to 350 degrees.

Sift the flour and salt together and set aside.

Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn’t scorch.  Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla.  Pour the mixture into a large bowl.

Put the remaining 1 cup sugar and the eggs into the bowl of a mixer and whisk by hand just to combine.  Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don’t set from the heat.  Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes.  Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture.  When the eggs are almost completely incorporated, gently fold in the dry ingredients.

Pour and scrape the batter into an unbuttered 9-inch square pan-a heavy ceramic or glass pan is ideal.  Bake the brownies for 25 to 38 minutes, during which time they will rise a little and the top will turn dark and dry.  Cut into the center at about the 23 minute mark to see how the brownies are progressing.  They’ll be perfect if they’re just barely set and still pretty gooey.  Cool the brownies in the pan on a rack.  Cut and serve.

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2 Comments

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  1. Veronica / May 25 2013 8:39 pm

    Fine way of describing, and good paragraph to take facts regarding my presentation focus, which i am going to
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