Sunday, October 22, 2006


12 Tbsp. (1 1/2 sticks) unsalted butter, cut in pieces, plus more for pan
8 ounces best-quality bittersweet or semisweet chocolate, such as Valrhona, roughly chopped
4 large eggs
1 1/2 cups granulated sugar
1/2 cup packed dark-brown sugar
1 Tbsp. pure vanilla extract
1 1/2 cups sifted all-purpose flour
1/2 tsp. salt

Preheat oven to 350 degrees.

Grease 9x13 inch baking pan with butter, set aside.

In the top of a double boiler or in a heat-proof bowl over simmering water, melt the butter and chocolate until smooth; stir occasionally. Remove from heat. Allow to cool to room temperature.

In a large mixing bowl, combine the eggs, granulated and brown sugars, and vanilla, and beat well with a wire wisk.

In a separate bowl, combine the sifted flour and salt.

Add the cooled chocolate mixture to the egg mixture and, using a wooden spoon, stir until well combined. Gradually add the flour mixture, and beat until thoroughly combined. Pour batter into the prepared pan.

Bake until a tester inserted into the center of the brownie comes out clean, about 30 minutes. Do not overbake.

Let stand on a rack in the pan until cool. Cut into 3-inch squares and serve. Store in an airtight container, at room temperature, up to 2 days.

This recipe yields brownies that are moist and fudgy. If you prefer a lighter, cakier brownie, add an additional egg to the batter.

Yield: Approx. one dozen 3-inch squares


I was surprised the brownies didn't stick to the pan. I almost dusted the pan with flour, but decided to see if the butter was sufficient. It was.

I didn't add the additional egg and everyone thought they were delicious just as they were.

I used Baker's semisweet chocolate squares and didn't bother to chop them. I also didn't cut the butter in pieces.

Delicious with vanilla ice cream!

Recipe from Martha Stewart's Favorite Comfort Food cookbook

Labels: ,


Post a Comment

<< Home