Our Favorite Brownies
"Everyone has their favorite, this is ours. Lovely moist on the inside, perfect sprinkled with powdered sugar, frosted, or served with a scoop of vanilla ice cream."
photo by truebrit
- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
1 pan
ingredients
- 140 g unsalted butter
- 200 g unsweetened semisweet baking chocolate
- 200 g powdered sugar
- 1 pinch salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 large egg yolk
- 85 g all-purpose flour
directions
- Preheat oven to 350°F.
- Butter and flour an 18 cm cake tin.
- Melt the chocolate with the butter in a glass bowl over a pan of simmering water.
- Mix well, and allow to cool slightly.
- Blend flour, sugar and salt well.
- Add the cooled chocolate mixture to the flour, fully incorporating.
- Whisk in the eggs and the yolk one at a time.
- Beat for about a minute until thickened and smooth.
- Bake for 40-45 minutes or until a toothpick inserted is moist with crumbs.
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Reviews
-
I absolutely loved the texture of these brownies-just what I was looking for, soft and dense. The taste, however, was less satisfactory. Something was off, I wonder if it's the powdered sugar-but I suspect that's what helped the texture. Maybe the chef can enlighten me? -
I made this recipe exactly as written using a scale to weigh out the ingredients after converting it to US weights. These were some of the best brownies I've ever made and I did as another reviewer suggested by using these as the base for hot fudge sundaes. The recipe made a simply delicious moist brownie with a perfect chewy texture. Thanks so much for sharing this recipe as it's quickly become our favorite brownie recipe too! -
I made these and took them last night as a dessert for our church fish fry dinner. I only got a little nibble, but I can tell you from the other people that ate these that they are delicious! The are more of a dense brownie versus a cakey brownie, which is a very good thing in my book. They kind of remind me of the rich, chewy brownies you get at Dairy Queen with their brownie explosion sundae. I cooked mine for 45 minutes and followed the recipe exactly. Thanks for sharing this delicious recipe! -
These bars have a rich chocolate taste, without being too gooey. The texture is firm and moist, the perfect base for a hot fudge sundae! I doubled the recipe as we were expecting company, and baked the brownies in a 13" x 9" x 2" pan. I topped the bars with ice cream, my hot fudge sauce (recipe ID#101283), whipped cream, and a maraschino cherry. Yummy, what a perfect after-dinner treat!
RECIPE SUBMITTED BY
FlemishMinx
Belgium
I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home.
I think cooking is one of the nicest things a person can do for someone they love (including themself!)
I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
