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Absolute Best Brownies

by Ben on September 16th, 2012

From “Ready for Dessert” by David Lebovitz

  • 85 g (3 oz/6T) unsalted or salted butter, cut into pieces
  • 225g (8oz) bittersweet or semisweet chocolate, chopped
  • 150g (3/4 C) sugar
  • 1 t vanilla extract
  • 2 large eggs, room temp
  • 34g (1/4 C) AP flour
  • 1 C (135g) walnuts, almonds, hazelnuts or pecans, toasted and coarsely chopped (optional)
tools:
  • sifter
  • double broiler
  • metal bowl
  • 9″ pan
  • parchment paper
  1. Take out eggs to get to room temp.
  2. preheat oven to 350°F
  3. Line the inside of a 9″ square pan with parchment paper.
  4. Put butter in bowl and melt
  5. Melt chocolate with butter
  6. Take bowl off heat
  7. Stir in vanilla
  8. Stir in sugar until combined
  9. Beat eggs in one at a time
  10. Add flour a bit at a time until together
  11. Stir energetically for 1 minute (David is very specific about this, “a life changing minute”). The batter must be smooth and silky, no graniness.
  12. Stir in nuts.
  13. Put in baking pan.
  14. Bake 30 min, until almost set. Michelle says that she doesn’t even bother checking at the 25 min mark, since it always takes 30 min.

public link: http://leitesculinaria.com/36645/recipes-brownies.html

Goes well with candied cherry sauce.

Crappy picture of recipe

From → Baking

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