Who doesn't love brownies? Last week, my friend Katie fed me some of her amazing Cookie Dough Brownies. I couldn't stop thinking about them. But with Emmett's newly diagnosed Peanut Thing, I didn't want to use the choc chips I already had in the house. Step in, Best Brownies Ever.
The Last Brownie Recipe You'll Ever Use
Adapted from the Joy of Cooking (75th Anniversary edition)
What you'll need:
- 1/2 cup butter (115g)
- 4oz unsweetened chocolate (yes, unsweetened. No sugar whatsoever. Sorry, but I've never seen it outside North America)
- 4 eggs
- 2 cups sugar
- 2 tsp vanilla
- 1 cup all purpose (plain) flour
Melt the butter and chocolate over low heat (you don't need a double boiler). Then, once it's all melted, let it sit to cool until about room temperature. Don't be like me and lick the spoon. Despite it looking luscious, the total absence of sugar renders it quite revolting.
Then beat your eggs until they are fluffy, preferably using a stand mixer or your muscles if you're feeling energetic. Gradually add the sugar and vanilla and keep on beating until it's a lovely, pale smooth deliciousness. Then pour in your chocolate beat it well. Now that your wooden spoon and fold in the flour using as few strokes as possible. We don't want to develop the gluten in the flour by over-mixing. Gluten development = tough brownies = sad me.
Now pour your batter into your prepared pan, but don't scrape the bowl out. That's for licking. Bake for about 25-30 mins (while licking the bowl) or until it's no longer jiggly and a toothpick comes out of the centre with a few crumbs sticking to it. Let it cool in the pan.
Now try not to eat the entire pan.