THE DAMPEST, DARKEST, DEADLIEST BROWNIES OF ALL TIME
"Brownies lend themselves to overstatement. I don't know how many brownie recipes I have seen (and titled myself) that are laden with superlatives. Allow me to add this one to your collection."
1/4 pound (1 stick) unsalted butter
4 ounces unsweetened chocolate, broken in pieces
13/4 cups dark brown sugar
Pinch of salt
2 teaspoons vanilla extract
3 eggs
1 cup flour
3/4 cup semisweet chocolate chips
Preheat oven to 375 degrees F. Coat a 9-inch square baking pan with spray shortening.
In a large, heavy-bottomed saucepan over medium heat, begin melting the butter. When it is half melted, add the chocolate. Remove from heat when the chocolate is half melted and stir until the butter and chocolate are completely melted.
Stir in the sugar, salt, vanilla, and eggs until smooth. Stir in the flour until well combined. Mix in the chocolate chips. Pour and scrape the batter into the prepared pan.
Bake for 23 minutes, until the top is dry but the center is still damp. Do not overbake. Remove from the oven and cool on a rack until the brownies are cool and firm, about 30 minutes. Cut into 16 squares.
Makes 16 large brownies
Source: One-Pot Cookies: 50 Recipes for Making Cookies from Scratch, Using a Pot, a Spoon, and a Pan by Andrew Schloss with Ken Bookman
"Brownies lend themselves to overstatement. I don't know how many brownie recipes I have seen (and titled myself) that are laden with superlatives. Allow me to add this one to your collection."
1/4 pound (1 stick) unsalted butter
4 ounces unsweetened chocolate, broken in pieces
13/4 cups dark brown sugar
Pinch of salt
2 teaspoons vanilla extract
3 eggs
1 cup flour
3/4 cup semisweet chocolate chips
Preheat oven to 375 degrees F. Coat a 9-inch square baking pan with spray shortening.
In a large, heavy-bottomed saucepan over medium heat, begin melting the butter. When it is half melted, add the chocolate. Remove from heat when the chocolate is half melted and stir until the butter and chocolate are completely melted.
Stir in the sugar, salt, vanilla, and eggs until smooth. Stir in the flour until well combined. Mix in the chocolate chips. Pour and scrape the batter into the prepared pan.
Bake for 23 minutes, until the top is dry but the center is still damp. Do not overbake. Remove from the oven and cool on a rack until the brownies are cool and firm, about 30 minutes. Cut into 16 squares.
Makes 16 large brownies
Source: One-Pot Cookies: 50 Recipes for Making Cookies from Scratch, Using a Pot, a Spoon, and a Pan by Andrew Schloss with Ken Bookman
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