RECIPE #231, DAY #295
ORIGINAL RECIPE: “Fudgy Brownies” from Martha Stewart’s Everyday Food: Fresh Flavor Fast*
TIMING: 1 1/2 hours
DIFFICULTY: Pretty easy
TOOLS: A heavy-bottomed sauce pan, a spatula, and some usual things
COOK TYPE: Stovetop and oven, baking
HEALTH: Umm. They’re brownies. And no, they’re not made with black beans or oat flour or something. (Those recipes will make an appearance here, eventually.) They’re made with sugar and flour and eggs and butter and eggs and sugar and eggs and sugar. A whole mess of ’em. So these are meant to make occasionally and to share widely.
EXPERIENCE: My husband normally makes only a few things in the kitchen. They are crepes, brownies, and no-bake cookies. The crepes he brought with him to the marriage. The no-bakes, I refuse to make. And the brownies? He might have been sick of me always making dark-chocolate everything, but one day he whipped up a batch of really decent milk-chocolate brownies, and it has been a staple ever since.
We were so amazed by the number of eggs they required, that we named them the eminently stuck Kev’s Seven Egg Brownies.
These brownies are pretty much the same as Kev’s, they are just a little darker (which is what I like). I also under-bake my brownies a little bit, which apparently Martha Stewart does as well. If you like a slightly-dark, ooey-gooey, straight up brownie, then this is for you. For more dark, you could use a darker chocolate or add a little cocoa powder (as in a couple tablespoons or you’ll have to start substituting for flour).
NOTES: It took me way long to bake these brownies, but that might have been the fault of my oven coupled with a mistake of my own. I’ll just put Martha’s times on here and you can adjust up if necessary.
Martha also suggests lining your pan with foil and buttering it, so that you can lift the bars out before cutting. I didn’t like this technique at all.
Also, the Flahertys do not mess around. We make a full pan of brownies: none of this 9×9 inch ridiculousness.
- Preheat your oven to 350F. Butter and flour a 9 x 12 inch baking pan.
- In a large double boiler or a heavy-bottomed saucepan over low heat, melt 1 cup unsalted butter with 16 ounces semisweet chocolate while stirring. Remove from heat.
- Whisk in 2 1/2 cups sugar and 1 1/2 teaspoons salt. Whisk in 6 eggs, 1 at a time. Whisk in 1 1/2 cups all purpose flour (or a combination of all purpose and spelt), just until combined.
- Pour batter into the baking pan, spreading evenly. Bake for 45 minutes, then test. Toothpick should come out with some moist crumbs, but not too batter-y. Let cool before cutting and serving.
Serve with a cup of milk or a scoop of vanilla ice cream and some fudge sauce.
*Recipe has been changed from the original.