So, I think I have found THE BEST brownie recipe. I have made it three times already and I am in love! It is very chocolatey, not overly sweet, and has a crackly top! And, besides that, even though it is a chewy brownie, it is still fudgey and chocolate-loving dad approved!
*Note: in these pictures, I made a quadruple recipe for my little sis’s mathcounts and TSA TEAMS clubs. The brownies were baked in a half sheet pan (12×17)
I found this recipe originally on bunsinmyoven.com but this is David Lebovitz’s recipe.
Oven Temperature: 350˚F
Baking Time: 20-25 minutes
Makes: 25 1-inch brownies or 16 larger brownies
6 tablespoons butter, cut into pieces
8 ounces bittersweet or semisweet chocolate, chopped (I always used semi sweet chocolate chips)
3/4 cup sugar
1 teaspoon vanilla
2 large eggs, at room temperature (a tip for getting eggs to room temp: put them in a cup or warm water for 5-10 minutes and they will be ready to use!)
1/4 cup flour
1 cup walnuts, almonds, hazelnuts, or pecans, toasted and coarsely chopped (I didn’t use any nuts when I made them)
Preheat the oven to 350˚F. Line a 8 or 9-inch square pan with foil and grease. Or do as we did, just spray the pan with nonstick spray.
In a medium sized saucepan, melt the butter on low heat and then add the chocolate. Then, stir until the chocolate melts and the mixture is smooth.
Then, stir the batter vigorously for 1 minute, or if you’re like me, until you feel like your arm will fall off. While mixing, you should notice that the batter comes away from the sides of the pan and becomes shiny and smooth.
Let the brownies cool completely in the pan (if possible!) But, I know from experience that these brownies break VERY easily if you try to take them out of the pan before they are completely cooled. So, let them sit for at least an hour or two.
Then, cut into squares. We like to make the brownies 5×5 so we get 25 brownies. But, it’s perfectly acceptable to cut it into 2 pieces as well; one half for dessert and the other half for breakfast! 🙂 Enjoy!