Skip to main content

best ever brownies

Everyone needs a favorite brownie recipe.


I fell in love with Ina Garten's "Outrageous" brownies. But found them impractical for sharing because of their super gooey constancy. Then, I came across David Lebovitz's recipe for the "Absolute Best Brownies" (these celebrity chefs sure are modest...). And I fell in love.

{dense, fudgy center}

These only have a tiny bit of flour in the batter -- which results in a chocolatey, moist center.

I am a generally open-minded person, but I really don't understand the people who go crazy for a cake-like brownie. Why not just bake a chocolate cake? A brownie should be fudgy and dense -- and that is exactly what these are -- all the way up to the thin, shiny, tissue-paper crust on the top.

{crinkle-y tissue-paper thin crust}
This is also the perfect fool-proof recipe to experiment with different add-ins. I had bought a bag "Sweet and Salty M&M Trail Mix" (almonds, M&Ms and pretzels), and mixed that in. (I picked out the raisins).

Bring these to bake sales, stuff these in your purse, share them at work, eat them for breakfast. People love them.
Do you have a favorite brownie recipe?

With love,
Erica
{these transport beautifully}

Adapted from The Sweet Life in Paris
 David Lebovitz

Ingredients
  • 6 tablespoons (3 ounces) unsalted or salted butter, cut into pieces, plus more for the pan
  • 8 ounces bittersweet or semisweet chocolate, chopped
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1/4 cup all-purpose flour
  • 1 cup walnuts, almonds, hazelnuts, or pecans, toasted and coarsely chopped
optional: 1 cup add-ins (nuts, trail mix, candies etc.)

Preheat the oven to 350 degrees.

Line a 8-inch square baking dish with a sheet aluminum foil that covers the bottom  up over the sides. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Spray the bottom and sides of the foil with cooking spray.
In a saucepan melt butter, add the semi-sweet chocolate, stirring constantly over very low heat until the chocolate is melted. Remove from heat. Add in eggs one at a time, then stir in the sugar, vanilla, then the flour and nuts if using.

Bake for 30 minutes. Remove from the oven and allow cool completely.
. Storage: These brownies will keep well for up to 4 days and can be frozen for 1 month.
Variation: This recipe takes well to mix-ins. I’ll sometimes add 1/3 cup (45 g) chopped dried cherries or 1/3 cup (45 g) cocoa nibs to the batter.
To make minty brownies, crush the contents of one 50-g tin of peppermint Altoids in a sturdy plastic bag. Add the crushed mints to the brownies along with the nuts (or omit the nuts). If you like very minty brownies, add 1/2 teaspoon mint extract along with the crushed mints.

Comments

  1. Those do look delicious and i love all the add ins. I've made a lot of brownies in my day and my current favorite is the famous Baked brownie from their cookbook. Love, love, love it! The recipe is online if you google it, can't wait to give his one a try.

    ReplyDelete
    Replies
    1. I will try the Baked brownie -- I have pinned the recipe :) I'll make that one, and you make mine, and we can compare notes!

      Delete
    2. Perfect! Let's do it! : ) I happen to have all of the ingredients in my fridge & pantry

      Delete
    3. Perfect! Let's do it. I have all of the ingredients in my pantry. I'll comment back after I've made them.

      Delete
  2. Hey,
    very nice blog!I’m an instant fan, I have bookmarked you and I’ll be checking back on a regular.See u.

    ReplyDelete
  3. Hands down agreement! If people want cake-like brownies, I think they should have...cake. Fudgy brownies are the best! My favorite cookies ever, however, do give them a run for their money--raspberry cheesecake-filled truffle chocolate cookies? (Yes, please!) http://wallflourgirl.wordpress.com/2012/07/16/raspberry-cheesecake-filled-chocolate-truffle-cookies/

    Thanks for sharing! I'll bookmark this one for sure.

    ReplyDelete
    Replies
    1. Those sound delicious! I have printed out the recipe and it is currently sitting on my kitchen TO DO recipe board :) I will be testing those out shortly! Thank you so much for the recommendation!

      Delete
  4. These look fabulous! It says in the directions to whisk in cocoa powder but it's not listed in the ingredients. How much should I use? Thanks!

    ReplyDelete
    Replies
    1. Thank you so much! I didn't catch that -- these brownies DO NOT have cocoa powder in them, rather they have flour! You need to whisk in the 1/4 cup flour. The cocoa powder was a total goof on my part :)

      Delete
  5. Mine are in the oven now! I added walnuts and pretzels. But I found another typo, according to the instructions you add the flour twice. I only did it the first time so...fingers crossed! hehe :)

    ReplyDelete
    Replies
    1. I am so sorry about the typo! (sometimes I think faster than I type...) How did they come out?

      Delete
  6. I think just like you. Brownie should be moist and fudgy. I was looking for such a long time a good recipe :)

    ReplyDelete
    Replies
    1. Thank you so much! You should definitely try them (I cannot understand the appeal of a cake-like brownie...)

      Delete
  7. I just made these and they look amaaaaazing but i followed your instructions to a tee and the foil and cooking spray was absolutely a bad idea. it won't peel off the brownie :( what a waste of ingredients.

    ReplyDelete
    Replies
    1. OH NO! I am so sorry to hear that! (If you still have the brownie, you can scoop it out and crumble it on ice cream). Next time, try using parchment paper perhaps? That is very perplexing because foil almost always works for me. :(

      Delete
  8. These look amazing! I'm planning to make these for a bake sale, but I was just wondering if 1/4 cup flour would be enough? I've tried brownie recipes with little flour, but they've always ended up being uncooked and not set! These would be really good for bake sales like you say in the post right?

    ReplyDelete
    Replies
    1. These would be good for bake sales; however, I have to warn you that these are very very fudgy. If you want a recipe that is equally as delicious and easier to transport to a bake sale, try my baked brownies: http://cannella-vita.blogspot.com/2012/09/baked-brownie.html

      Delete

Post a Comment

Popular posts from this blog

julia's banana bread

I just woke up from one of the best dreams I've ever had.  At the moment, I am sitting on Amtrak -- rolling through miles of factory towns and burnt out buildings on my way to New York City.  As much as I love the city that never sleeps, I seriously needed some sleep. Thank the Lord it's spring break and I can finally log out of my school e-mail account, hang up my backpack, and get some serious shut eye.  About an hour ago, the bumpiness of the train lulled me to sleep, and I was transported far, far away from the hustle and bustle of the city...


It's a bit of a pet peeve of mine when people tell me about their dreams.  Not their dreams as in aspirations, but their nonsensical, rambling, nighttime dreams about purple cows and police chases.  Please forgive me, but I need to share this awesome dream with you guys.  It's nothing crazy or complicated  -- just a small tree house, a winding road, and some really good banana bread.


I had my noise cancelling headphones on, …

recipe showdown: belgian waffles

It's humiliating.  It's tragic.  It's the decay of Western civilization.
... and I can't stop watching it.


Ever since I heard that little, blond, 4-foot-tall toddler's famous catchphrase"a dollar makes me holler honey boo boo," I've been in love.
She's hyperactive, uninhibited, and foul-mouthed... and I'm kind of obsessed.


But since this is technically a food blog, I should be talking about food, not the "Here Comes Honey Boo Boo."  I did a little research and the Honey Boo Boo clan has some *pretty* interesting dishes.
Have you ever heard of "Sketti"?
Spaghetti, doused with a sauce that is one part margarine, one part ketchup.
However, the most infamous Honey Boo Boo specialty is her "go go juice" -- a secret mix of Mountain Dew and Red Bull that gets her "go go"-ing for her pageants.  If you aren't familiar with "go go juice," click here.  Thank me later.


Anyways, I have my own version…

sex in a pan

Did I catch your attention? Good.
This is a sinfully decadent, sinfully easy dessert with a sinfully rewarding response.

It's not the daintiest, nor the prettiest. As a matter of fact, it's basically a hot mess in a pan.
But you know what? Despite it's frightening appearance, people just can't keep their hands off of it.
I made this for the first time for my school's Winter Sports Banquet.  In the morning, I put it in the fridge, all wrapped up in foil with a big sign saying DO NOT EAT...


When I came back to get it for the banquet, some sneaky little devil had eaten half the pan.  I wonder who it was...
Was it the P.E. teacher, trying to get his chocolate fix before he had to teach another period of freshman Health?
Was it the librarian, trying to drown her sorrows due to the fact that no one checks out anything but textbooks anymore?
Was it that "innocent" little freshman boy from Baking club?
I'll never know...

However, what I do know is that som…