The past month or so I was busy studying for a work-related exam to gain an additional certification, which left me with little time to cook/bake/blog during my free time. Having aced the exam this past week, my free time opened back up and I was free to try this brownie recipe sent to me by my grandma.
There’s something about brownies that intrigue me. I’ve tried many a recipe in search of the perfect brownie, but admittedly, I don’t know what the perfect brownie looks like to me. I don’t think I’m in love with cake-like brownies. I like them more fudgy. At the same time I like when the brownie crusts over on top. This brownie has both.
The only thing I don’t love about this brownie is how thin it is. When I’m eating a brownie I want it to be thick/deep. This brownie was probably about half-an inch thick. I could have easily doubled the below recipe to make it thicker or baked the below recipe in a smaller pan, square pan. That’s the only thing I would change when making subsequent batches of this brownie. Other than that, it was pretty darn perfect.
ingredients.
- 4 large eggs, room temperature
- 2 c. sugar
- 1 c. (2 sticks) butter
- 6 oz unsweetened chocolate, chopped
- 1 tsp. vanilla extract
- ½ c. flour
- ½ tsp. salt
- powdered sugar (optional)
directions.
- Preheat oven to 325 degrees. Prepare a 9×13-inch baking dish by greasing it generally.
- Over medium-low heat in a medium-sized heavy-duty pot melt butter and chocolate until completely smooth. Remove from heat and add sugar, using a whisk to incorporate. Whisk in eggs and vanilla. Stir in flour and salt.
- Pour into prepared pan and bake for about 40 minutes. The top will be crusted over but a toothpick inserted into the middle should come out with moist bits of brownie clinging to it.
- Cool completely before cutting. Garnish with powdered sugar, if desired.
One of the great things about making brownies is … how easy they are to make! I used one bowl (the pot) to make this dish and probably had the batter mixed up within 5 or 10 minutes. That’s it!
These brownies are very fudgy and tend to “stick” to anything when cutting. They stuck to my knife. They stuck to the spatula I used to try to remove them. They even stuck to each other a bit. I cut my brownies into 15 large-ish brownies (because I believe when you’re eating something such as a bar or brownie the portion should be humongous) but you can probably get 30 to 32 smaller pieces.
Recipe rating:
Food Snob 