Tuesday, March 8, 2011

The Brownies of my Dreams...

For the past couple of months I've been searching for a really fantastic brownie recipe. I don't like box brownies. Put them in front of me and I'll eat potato chips instead- even though I'm a huge chocolate fan. I don't like crisp edges, chewiness, icing, chocolate chunks, or cake-like texture. I love dense, dark chocolatey, not too sweet, European style brownies. After trying many recipes and reading many more, here are the things you need to look for in a good brownie recipe then I'll share mine with you!

-Not too much flour. If the recipe calls for a ratio of more than 1 cup of flour to
5-7 oz. chocolate, then it's going to be cakey. Cakey = not good.
-Lots of chocolate. Calls for melted chocolate, not just cocoa powder.
-Calls for eggs but NOT baking powder or soda. Powder or soda makes them too fluffy and cake-like.
-Calls for butter, not oil.

Now for...

Duh, duh-duh, duuuuuuhhhh!!!

The Brownies of My Dreams:
1 stick of butter
2 T. of strong, brewed coffee
6-7 oz. of bittersweet chocolate
      (this is preference, ok to use semi-sweet or a combination)
2 T. cocoa powder
1/2 c. granulated sugar
1/2 c. brown sugar
1 tsp. vanilla
3 large eggs
3/4 c. all-purpose flour
1/4 tsp. salt

Preheat oven to 350, grease a piece of parchment paper to fit an 8x8 or small rectangular baking dish.

Melt butter and chocolate in a small saucepan, add cocoa powder, sugar and vanilla. Continue stirring over low heat until sugar mostly dissolved. Lightly beat 3 eggs in a separate small bowl or cup, stir about a cup of the hot chocolate mixture into the eggs while mixing then add eggs back into the saucepan. Add flour and salt, mix well.

Pour a bit of batter onto the parchment (helps weigh it down while you fold corners like wrapping a package so that you'll end up with a nice square edge). Add the rest of the batter. The good thing about baking with parchment is you can just lift the whole pan of brownies out and onto a cutting board. It would be great for cakes and things too!

Bake 20-25 minutes, until a toothpick comes out with crumbs stuck to it. This is a trick I'd never heard before. If the stick comes out clean, then they are overdone.

Ok,  happy baking, I'll try to post some pictures later!


  1. if these are the brownies that I sampled, I can attest that they are super tasty!

  2. Actually this is the recipe after the ones I made for you, they were getting closer but not perfection :)

  3. Yes please post pics so I can live vicariously through you. Those sound incredible.