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.

18 thoughts on “best ever brownies”

  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.

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

  2. 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!

    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 πŸ™‚

  3. 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 πŸ™‚

  4. 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 πŸ™ what a waste of ingredients.

    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. πŸ™

  5. 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?

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