Before you say something like, “Another brownie recipe, does this man not have a limit?” I just want to tell you that I believe in democracy. This summer at Cooking by the Book, this has been the most requested dessert. By far. People just love brownies. Call it “Double Chocolate” and it’s irresistible.
The brownie flavor here is quite, quite intense. So this creature is the perfect foundation for a brownie sundae. Top this brownie with a scoop of rich vanilla ice cream for contrast [look for a Vanilla Bourbon Ice Cream in tomorrow’s post!]. Or, go for a complement. Coffee or mocha ice creams would be fine choices.
You can be decadent and top with marshmallow fluff. By now you need a bigger bowl. And probably a second batch of these treats.
On technique, this is a brownie made in a saucepan, not in a mixing bowl. It’s quick to prepare and you have less kitchen mess — yet you create a real treat. Chances are, anyone who tastes this will also vote for more.
Yield: Makes nine 2 ½-Inch squares
- 1 stick unsalted butter, cut into large pieces
- 6 ounces bittersweet chocolate, chopped
- 1½ cups sugar
- 3 large eggs
- ¼ cup unsweetened cocoa powder
- ½ tsp salt
- ½ cup plus 2 tablespoons all-purpose flour, sifted
- Chopped walnuts, pecans or chocolate chips may be added
Preheat oven to 350°F.
Line an 8-inch square baking pan with the parchment, leaving a slight overhang on all sides. Melt the butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined.
Pour batter into pan. Bake until set and toothpick inserted into center comes out with moist crumbs, 35 to 40 minutes. Let cool slightly in pan about 15 minutes. Lift brownies from pan using parchment. Remove parchment, transfer to a wire rack. Let cool completely. Cut into 9 squares.
Source: Martha Stewart Living Magazine