This July 4th weekend I went upstate to visit Bill who loves my brownies. I'm sure if I came brownieless Bill would have sent me back home! My ideal brownie is a little bit of everything - chewy, cakey, fudgey, moist, soft, crusty on top, and melt in your mouth. I want everything, that's just the type of girl I am! I'm still in search for the perfect recipe but this one comes pretty damn close. Everyone loves this brownie. It's fudgey, light, and melt in your mouth.
Almost Perfect Brownie
Butter 1 lb
70% Bittersweet Chocolate (use Valrhona for the best results) 1lb
Eggs 8
Salt 1 t
Vanilla Extract 1 T
Granulated Sugar 400g
Brown Sugar 400g
All Purpose Flour 230g
Cocoa Powder (Valrhona) 75g
1. Melt butter and chocolate together over bain marie.
2. Whisk together eggs, salt, vanilla x, and both sugars. Whisk into chocolate.
3. Whisk in flour and cocoa powder.
4. Pour into a buttered half sheet pan with parchment. Bake at 350 degrees farenheit for 1 hr.
5. Allow to cool. Refrigerate overnight and then unmold and cut.
Options: Sprinkle chopped walnuts on top of the brownie before you put it in the oven. Add 1 t of mint extract instead of vanilla extract for a mint chocolate brownie. Add both chopped walnuts and dried cherries that have been stewed in some orange juice into the batter.
Are you like me and go for the corner brownies first? Extra crispy on the edges. ;)
ReplyDeleteYou know it girl! I love the brownies from the corners and sides! I also like them straight out of the refrigerator when they are a little hard and chewy! =)
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