yet but am planning on picking it up soon. I’d also like to try a no-frills “classic” brownie recipe – perhaps either Dorie Greenspan’s or one from King Arthur Flour. Who am I kidding? I’ll probably make both!
MY OTHER RECIPES
These chocolate brownies are to die for!
Ingredients:
- 5ouncessemisweet or bittersweet chocolate(chopped)
- 2ouncesunsweetened chocolate(chopped)
- 8tablespoonsunsalted butter, cut into quarters((1 stick ))
- 3tablespoonscocoa powder
- 3large eggs
- 1¼cupsgranulated sugar((8¾ ounces ))
- 2teaspoonsvanilla extract
- ½teaspoonsalt
- 1cupall-purpose flour((5 ounces))
Directions:
- 1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Spray an 8-inch square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil or parchment paper lengthwise to measure 8 inches wide. Fit 1 sheet in the bottom of the greased pan, pushing it into the corners and up the sides of the pan (overhang will help in removal of baked brownies). Fit the second sheet in the pan in the same manner, perpendicular to the first sheet. Spray the sheets with nonstick cooking spray.
- 2. In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. Whisk in the cocoa until smooth. Set aside to cool.
- 3. Whisk together the eggs, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour with a wooden spoon until just combined. Pour the mixture into the prepared pan, spread into the corners, and level the surface with a rubber spatula. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on a wire rack to room temperature, about 2 hours. Remove the brownies from the pan using the foil or parchment handles and transfer to a cutting board. Cut into squares.
Nutrition:
Calories: 223kcal
Fat: 11g
Saturated fat: 7g
Cholesterol: 46mg
Sodium: 87mg
Potassium: 113mg
Carbohydrates: 27g
Fiber: 1g
Sugar: 19g
Protein: 3g
Vitamin A: 4.5%
Calcium: 1.8%
Iron: 10.1%
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Browsing through the Brownie recipes and settled on this one as I didn’t have 5-6 eggs. It is super chocolatey and ohhh so good! Love it! ❤
You really should credit Cook’s Illustrated as this is their recipe. I have it in a copy of their book Baking Illustrated.
You really should read to the bottom of the recipe before leaving a comment like this, so as not to appear as an idiot.
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I am so sad to say that I was disappointed with this recipe… way to much of a bitter chocolate “sting.”:( Nobody in my household would eat them. I guess I am still on the hunt for a good brownies recipe. Sorry for the negative comment.
I made these brownies last night. I didn’t have unsweetened chocolate, so I substituted with cocoa powder and butter (read about the substitution on the Internet). I topped the brownies with chocolate chips. This is one of the best brownies recipes I have tried! So fudgy!! Thanks for sharing!!