RECIPE #429, DAY #598
ORIGINAL RECIPE: “The Perfect Brownie,” from Nathalie Dupree’s Mastering the Art of Southern Cooking*
TIMING: 45 minutes with baking, but they comes together in a snap
TOOLS: You could use a stand mixer, or just a bowl and spoon, small-medium baking pan
COOK TYPE: Oven (and stovetop or microwave for melting butter)
HEALTH: Not healthy. Basically, too much sugar for that. Also, other things, like refined grain and lots of fat.
EXPERIENCE: We like brownies as much as the next guy, but our family is divided when it comes to what we want our brownies to be. The kids want cakey, light, and milk chocolatey. I want dense, gooey, and dark. There is really no meeting in the middle.
My husband’s Seven Egg Brownies fit they kids’ bill, but I hadn’t found a non-box mix that worked for me. How hard could it be really? As far as real ingredients go, there is very little to a boxed mix. On a whim, getting ready for the Super Bowl party, I tried this recipe.
Do you want dense, gooey, dark brownies? Here you go.
NOTES: The recommended baking pan an is 8×8, but I would like them thinner, so I would use a larger pan.
For the record, I could go even darker and gooier.
- Preheat oven to 375F.
- Oil a small-medium baking pan.
- Melt 1 1/2 cups unsalted butter. In a medium mixing bowl, whisk together the butter, 1 cup cocoa powder, 1 3/4 cups brown sugar, 3 eggs, 2 teaspoons vanilla extract, and 1/4 teaspoon salt. Whisk until smooth.
- Add 1 cup all purpose flour, just until incorporated.
- Pour the batter into the baking pan and bake for 30 minutes. Do not overbake.
- Place on a cooling rack and let cool before cutting.
Serve with a small glass of ice cold milk.
LEFTOVER IDEAS: Just keep them covered and keep serving them up until they are gone. Share them, and they’ll be gone ever faster.
*Recipe changed from the original.