For some time, I’ve been on a quest for a recipe for a recipe for the perfect brownie–chewy and fudgy. Recently I made the Barefoot Contessa’s “Outrageous Brownies” and another recipe called “Supernatural Brownies,” which was featured in the New York Times. While both of them were tasty, Brooke’s brownies surpassed them. I would like to add that I didn’t alter anything in this recipe. I did have to bake them a little longer than the recipe stated and was concerned about over baking them, but they turned out perfectly. The corners (which I usually don’t like) were especially delicious and had a nice chewiness to them. This recipe is definitely a keeper. Thanks.
Delicious! These are dense and rich! If you don’t like a sweet, fudgy brownie, don’t make these. Most of the lower ratings were due to people decreasing the amount of sugar. If you want a 5 star brownie, use all 3c. of sugar. If you want a 3 star recipe, decrease your sugar…its that simple.
I loved the taste of this brownie and the texture. Seriously perfect perfect fudgey brownies. This is MUCH BETTER overnight as the butter doesn’t ooze and the sugar taste becomes more neutral. This is a lot of sugar for my taste so I cut it down to 2 cups and even then it was sweet. Something I learned from a chef I knew: Beat your eggs till they go a light yellow then gradually add the sugar. Mix your cocoa and butter or dark chocolate (with a v high cocoa %) in a microwave or over the stove. Let it cool then fold into the fluffy egg mix and then slowly fold in the flour. For some reason this always ensures I have fudgey brownies and never dry ones.
My family is a brownie family…and my husband said these are the best brownies he has ever had! I usually make the ones from a box, and he said these are far better. They were really fudgy and soft. I coated the chocolate chips in a little flour before putting them in the batter so they wouldn’t fall to the bottom of the pan.
INGREDIENTS:
150 g of sugar
150 g of flour
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This is the best brownie recipe ever. I’ve made these severa times. My teenagers and their friends say they are the “bomb.” I get requests often. Of course, they are not fat or sugar free… But listen… if your’e going to eat a brownie…then eat a GREAT Brownie!
YUM – love this recipe! Have made it several times exactly as written…wouldn’t change a thing! Delectably rich and chewy brownie with a perfect, crusty surface. If you like a sweet, chewy, dense brownie, these are the ones for you! I followed the recipe exactly and baked the brownies for 35 minutes. In my oven, that was perfect. I used a metal nonstick pan and had no trouble with overbaking or sticking. If the edges of your brownies are hard as a rock, the brownies were probably overbaked. Glass pans can do this, so you might try reducing the oven temp to 325 degrees if baking in glass. To prevent sticking, you can also line the pan with parchment paper so you can lift the brownies out before cutting. Thanks for a great recipe, Brooke! Bombshell brownies indeed! [Edited: I just made a batch in a 15″x10″x1″ parchment-lined pan. When cool, I cut the brownies with a 2″ heart-shaped cookie cutter and sprinkled with powdered sugar. Beautiful for a tea-time cookie tray!
i love this recipe! it is so rich! i tried melting the butter in a tubaware container… but it melted a hole in the bottom, oops! i just chizzle awway at this recipe and end up eating like 3/4 of this! you need to try this recipe! 😀
INGREDIENTS:
150 g of sugar
150 g of flour
100 g of butter
50 g of hazelnut or walnut oil
1 C. coffee vanilla extract
2 eggs
200 g dark chocolate to bake
1 pinch of bicarbonate and 1 pinch of salt
100 g of dried fruits (walnuts, hazelnuts, pecans …)
DIRECTION:
1). The first step, is to cut the chocolate into small pieces, and put the big part of it in a pot with butter then slide it into the oven for 1-2mins to melt, then take it out and mix them together.
You can simply use the 125 milliliters of hazelnut oil or nuts in the recipe, instead of the butter. I like to do that. The mix of both, is more fun.
2). Now, cut the dry fruits into pieces as well and reserve for the fifth step as well as the decoration.
3). In a large bowl, crack the 2 eggs and add vanilla extracts, and sugar. You can even use the seeds of a vanilla pod if you have, it is even better than sugar. And whisk until the sugar has dissolved, with smooth and clear texture, you can use an electric mixer if you want.
4). Now, pour the eggs and sugar mixture, onto the chocolate and butter mixture and quietly mix them together until you get a beautiful texture.
5). Add 1 pinch of bicarbonate, 1 pinch of salt, and 150g of flour, and mix the whole with the reserved dry fruits until well mixed.
6). Pour the batter into the pan, add some chocolate and dry fruits pieces on the top of it, and bake it in a preheated oven at 180C for 25mins.
Note:
If you prefer to use only butter, use 150 g butter in total .Steps in the recipe.
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