Truthfully, I often opt for the classic chocolate chip cookie when baking an all-American simple dessert. They are easy, come in small packages and I can bake a few cookies at a time if I want. So, a few weeks ago, I set out in my kitchen in search of the perfect brownie.
While I don’t know that the perfect brownie can really be achieved, I do feel that a decently large square of this recipe, cut preferably from a corner (because I love the balance of chewy edges interspersed with slight cakey, softer bites) is pretty dang good here.
The recipe is simple enough. The most important ingredient besides the chocolate? Hands down: the vanilla! Let’s remember that vanilla (a flavor I love more with each passing year) was originally intended to flavor chocolate. So, when you chew your first brownie, stop and smell the roses. That vanilla is working overtime to make your chocolate brownie taste chocolatey. I can even smell the vanilla as the brownies bake. (Yes I am baking a small pan in my oven as I type this so we can get the firsthand experience.)
Like everyone; I am human and baked many box mixes of cake in college. Easy. No mess. And something endearing about the smell of all that baking soda as it baked in the oven. But now, I really love baking from scratch all the time. While messier and occasionally frustrating, there is no comparison. The brownies especially.
I make this batter and sometimes divide half of the batter between two smaller pans. I freeze one (uncooked) for later use because you never know when you will need some brownies on the fly. Then I bake the other half and struggle not to eat an irrational amount before packing them up for my daughter’s bake sale at school or for a thank you to a friend. Ever find yourself wanting to fake a school bake sale as an excuse? That’s me…
Cutting strategy? Good question. I opt for cutting a corner piece out first and accepting the fact that, in general, the first brownie cut from the pan is going to be slightly mangled. Then, using a medium size knife, I cut the tray into desired size squares. I wipe the knife clean on a kitchen towel between cut because I find leftover brownie on the knife can tear and ruin the brownies as I cut them.
Next week, maybe we’ll discuss the addition of easy homemade hot fudge, butterscotch and whipped cream to this equation…
No Frills, Straight Up BrowniesMakes 16-20 brownies
4 oz. unsweetened chocolate, chopped1 stick (¼ pounds) unsalted butter plus additional for greasing the pan2 cups granulated sugar1 tsp. kosher salt1 tbsp. vanilla4 large eggs, lightly beaten1 cup all-purpose flour1 cup chopped walnut halves, lightly toasted (optional)
1.Preheat the oven to 350°F.2.Melt the chocolate and butter: In a small saucepan, melt together the chocolate and butter. Set aside to cool, 5-10 minutes. Grease the sides and bottom of the baking pan liberally with butter.3.Make the batter: Stir the sugar, salt and vanilla into the melted chocolate. Whisk in the eggs. Gently stir in the flour, mixing as little as possible to incorporate the flour. Over mixing the flour can really toughen the texture of the brownies or any batter for that matter. I like to think of it this way: The gluten is gently sleeping in the flour and mixing it wakes it up, makes it grumpy. With each mix and stir and whisk of a batter, that flour gets grumpier and tougher. Be gentle. Mix as few times as possible. Sprinkle the walnuts all over the top of the batter. Refrigerate for a few minutes to allow the batter to rest before baking.4.Bake the brownies: Pour the batter into a 13 x 9 inch baking pan and cook until the center is almost firm, 18-22 minutes. The batter should puff and rise slightly.It won’t feel particularly firm to the touch so use a cake tester or a small knife to gently poke the center. It should emerge from the pan batter free. Remove from the oven and allow it to cool 10-15 minutes before cutting into squares. I love to eat a small corner right when they come out of the oven but after you have your secret bite, let them cool for a while before cutting. It will make it far easier to get them out of the pan.
source: people.com
