Obituary Brownies
photo by Nimz_
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
24 2-inch-square brownies
ingredients
- 236.64 ml unsalted butter
- 226.79 g bittersweet chocolate or 226.79 g semisweet chocolate, cut into 1/4-inch pieces
- 4 large eggs
- 2.46 ml salt
- 236.59 ml granulated sugar
- 236.59 ml firmly packed dark brown sugar
- 9.85 ml vanilla extract
- 236.59 ml all-purpose flour
- butter, for parchment paper
- parchment paper or aluminum foil
directions
- Butter a 13 x 9-inch pan and line with buttered parchment paper (or lined with buttered foil).
- Set rack at the middle level of the oven and preheat to 350°.
- Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over pan of water. Stir occasionally until melted.
- Whisk eggs together in a large bowl, then whisk in salt, sugars, and vanilla. Stir in chocolate and butter mixture, then fold in flour.
- Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until next day.
- To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.
- SERVING: Serve the brownies on their own or with ice cream and hot fudge sauce.
- STORAGE: The best way to store brownies is to wrap them individually and keep them at room temperature in a tin or plastic container with a tight-fitting cover. Or freeze them.
- NOTE: If you have a 12 x 18-inch commercial half-sheet pan, you may double this recipe easily.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California