The Best Brownies
When it comes to sweets and desserts, Drew and I are always on the hunt for “The Best ___” (fill in the blank).
There was one summer we searched for the perfect chocolate cake. We both put on a few pounds.
Lately we’ve been looking for the best brownie recipe because brownies are so transportable and easy to eat on the run. We wanted a brownie that was moist and fudgy, just a little tiny bit cakey so they’d hold their shape, and didn’t easily fall apart or get too gooey and wind up smashed when packed in a lunch or put out for a bake sale. I think we found it… these are The Best Brownies. Let me know what you think!
The Best Brownies you’ll need… let’s get to it… Preheat the oven to 375°F. Line an 8 or 9-inch square pan with foil; butter and lightly sprinkle with flour. An 8 or 9-inch disposable aluminum pan also works well; butter and lightly sprinkle with flour. 9 servings 12 servings cooking know how…
prep: 20 minutes
cook: 25 minutes
serves: depends on how many swarm the kitchen when they smell the Brownies baking
6 oz. good quality bittersweet chocolate
1 stick butter
¼ tsp. salt
¼ tsp. baking powder
1 cup all-purpose flour
3 eggs
1 cup sugar
2 tsp. vanilla
Melt the chocolate and butter over low heat in a small, heavy bottom pan, stirring often; remove from heat and set aside.
Mix the salt, baking powder and flour in a medium bowl and set aside.
Beat the eggs, sugar and vanilla until light and airy in a separate bowl (an electric stand or hand mixer comes in handy), about 10 minutes.
Stir in the melted chocolate; gently fold in the flour mixture until just blended.
Pour batter into greased pan and distribute evenly.
Bake for 25 minutes; the center will be moist but not wet. Let cool an hour before serving (if possible).
Nutrients per serving: Calories 267, Total Fat 16 g, Saturated Fat 10 g, Cholesterol 89 mg, Sodium 102 mg, Carbohydrates 27 g, Fiber 1 g, Protein 4 g
Nutrients per serving: Calories 200, Total Fat 12 g, Saturated Fat 7.5 g, Cholesterol 67 mg, Sodium 77 mg, Carbohydrates 20 g, Fiber 1 g, Protein 3 g
Cooking with chocolate can be intimidating… but it doesn’t have to be. Here are a few tips:
• Use small pieces about the same size when melting chocolate… it will go faster!
• Keep water AWAY from the chocolate… it will seize (which means it will get hard and be difficult to work with). If this happens, add a little vegetable oil and stir until it becomes loose again.
• If you don’t have a double boiler to heat the chocolate, just remember to heat the chocolate slowly on low heat… and stir it often!
