Ladies and Gentleman, my quest has finally ended. After searching for years to find the perfect brownie recipe, my journey can finally come to a close. These are it. Brownies don’t get any better than this. Rich and dense, chocolaty and fudgey, yet still slightly cakey.
I came across the recipe, titled “Supernatural Brownies”, on The Splendid Table’s website. I love NPR, but especially this program – which I always try to catch on the radio in my kitchen on Sunday mornings before heading to the grocery store for my weekly stock-up. I love hearing the stories from folks all over the country (even the world!) and hearing what the host has to say and suggest. This was the first recipe I’ve actually made from the show, and after the success of these babies, I cannot wait to try more!
They are so perfect, you’d swear they are from a box. That perfect shiny, flaky crust on top? I’ve never been able to attain that with any brownies I’ve made at home before. I’m ashamed to admit that I pretty much ate the whole pan while we were cooped up inside during the snow storm. I had some help from our boys, but their consumption was minimal compared to mine!
It’s safe to say that I’ll never return to a box mix again, where these were so absolutely delicious and easy to bring together. The only complaint I received was from Jon, who was griping that I didn’t include nuts – so next time around I’ll probably add some walnuts to the mix to make him happy. I’m so thankful to finally have found such a delicious from-scratch brownie recipe! Give it a try, I know you’ll find them perfect in every way too. Have a great weekend, everyone!
Perfect Chocolate Brownies
16 tablespoons unsalted butter
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
2/3 cup roughly chopped walnuts (optional)
Preaheat oven to 350 degrees. Line an 13×9 inch pan with foil and butter or spray with non-stick cooking spray, set aside.
Combine butter and chocolate in a heatproof bowl and set over a double boiler. Stir occasionally until melted.
Whisk eggs together in a large bowl, then whisk in salt, sugars, and vanilla. Stir in chocolate and butter mixture, then 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 wire rack for at least 1 hour before cutting.
Store in airtight container for up to 3 days.
Adapted from Chocolate: From Simple Cookies to Extravagant Showstoppers by Nick Malgieri via The Splendid Table