I have oodles of brownie recipes, because I've never met a brownie I didn't like. So many in fact, that they get their own tab in my recipe binder! But this particular one has become the recipe I turn to over and over again. Here's what I love about them. They're rich and fudgy, the way a brownie should be. The recipe makes a large pan. I hardly see the point in a square pan of brownies. I mean, if you're going to make brownies, go ahead and make brownies! You can always share with someone, or freeze them, or if you have enough people to help you, finish them off in one sitting. They are easy to put together and can be eaten out of hand, or for something really special, top them with ice cream, hot fudge sauce and whipped cream. Voila, Brownie Sundaes.
Let's make them! You'll need 2 sticks of butter, cut into pieces. The butter doesn't have to be softened, because you're going to melt it with the chocolate.
You'll also need 8 oz. of semisweet chocolate. It's best to use baking chocolate, rather than chocolate chips. Chocolate chips have added ingredients to prevent them from easily melting, because you don't want them to melt in your cookies. Well, maybe just a little, but you want them to hold their shape. If chocolate chips are all you have, them use them, but remember to buy some good baking chocolate to keep on hand for the next time. Ok, I'm through being bossy.
Place the chocolate and butter in a glass bowl. Put the bowl over a pan of simmering water. You only need an inch or so of water, not enough to actually touch the bottom of the bowl. If you have a double boiler, then use that. Stir occasionally until chocolate and butter are melted and smooth.
Whisk eggs in a large bowl and add salt, vanilla, brown and white sugars.
Stir in chocolate and butter mixture and then fold in flour.
When all the ingredients are incorporated, pour batter into a well buttered pan. I like to use parchment paper, because the brownies never stick and they are easier to remove from the pan. Bake for 45 minutes, until top has formed a shiny crust and batter is moderately firm in the middle.
Once cooled , you can lift the brownies right out of the pan using the edges of the parchment. Place a cutting board on top of the brownies and flip them over. Then you can remove the paper and cut. I think you'll agree, these are delicious brownies!
Crowd Pleaser Brownies
16 T. unsalted butter ( 2 sticks)
8 oz. semisweet chocolate, cut into small pieces
4 large eggs
1/2 t. salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 t. vanilla extract
1 cup all purpose flour
Set a rack in the middle one the oven and preheat to 350 degrees.
Prepare a 9x13 pan, by buttering and lining with parchment paper or foil.
Bring a saucepan of water to a low simmer. Combine butter and chocolate in a heatproof bowl and set over a the saucepan 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. 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.
Remove brownies from pan. Serve on their own or with ice cream and fudge sauce.
* recipe compliments of The Splendid Table