I am a brownie hound. The richer, thicker, and fudgier, the better. I’m also a brownie purist and strongly believe that a brownie should never be cake-like; otherwise, it would be chocolate cake, and it is not. I have been in constant search of the perfect brownie recipe ever since I graduated from boxed mixes (it’s funny how differently they taste now that I’ve had good, homemade ones) and nowhere did I find one that was as decadent, luscious, dense, and dark as I wanted. After many, many transformations, I finally evolved an old recipe into something approaching the perfect brownie.
This recipe makes a thick, unbearably rich, and luxuriously fudgy brownie. For the dark-chocolate lover and all my fellows who scoff at “cake-like” brownie recipes, this brownie is the one for you.
- 1 cup butter
- 6 ounces of unsweetened chocolate
- 2 cups white sugar
- 3 eggs
- 1 egg yolk
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Preheat your oven to 350° F. Grease a 9 x 13 inch baking pan.
- In a small bowl, combine your flour and salt.
- In a small saucepan melt butter and chocolate, over low heat, stirring the mixture constantly (take your time with the melting, chocolate can be a tricky thing sometimes and you don’t want to burn it)
- When the chocolate and butter are melted, remove from heat, and stir in your sugar. Allow this to cool slightly (3 minutes, or until just slightly warm).
- Pour the chocolate mixture into a medium bowl and beat in your eggs one at a time, mixing well after each, then stir in the vanilla (don’t over-mix here, stir until just combined)
- Stir in your flour and salt.
- Spread the batter evenly into the prepared pan.
- Bake in oven 20 to 25 minutes (I cheat here and under-bake. I take them out when an inserted toothpick still has some brownie clinging to it).
- To make your brownies a little denser (and prevent over-cooking while in the pan), you can stick them in the fridge and lay a ziplock with ice in it over the top.
This is sort of the ultimate brownie rule: never, ever over-mix your batter. I would recommend hand mixing this entire thing with a wooden spoon (not an electric mixer). The more you mix the batter, the fluffier the end product becomes.
When you’re looking to try a new brownie recipe, always look to see if it calls for chocolate or cocoa powder. Cocoa powder yields a drier and more cake-like brownie.
Using unsweetened chocolate (if the recipe calls for semi-sweet or bittersweet) may make your brownie too dry and crumbly. Sugar holds things together and keeps pastries moist.