- chowser Feb 12, 2007 08:10 AM
If you can get past the title, this was written up in the Washington Post last week and they're really good. It makes a thick fudgy brownie (with 3 sticks of butter and 6 eggs!) and is even better the next day. I've been on a brownie baking mission lately and these have been our favorite:
12 ounces (3 sticks) unsalted butter
2 cups cocoa powder, sifted (natural or Dutch process
2 cups sugar
2 cups packed light brown sugar
2 tablespoons vanilla extract
2 cups flour
1 teaspoon kosher salt
Preheat oven to 350. Melt butter in saucepan, remove from heat and add cocoa (I used dutch process and it made them very dark and rich), cool slighty. Whisk eggs, sugar, vanilla and add to chocolate mix. Gradually add flour and salt. Spread batter into 13x 9 pan (lined w/ parchment paper or aluminum foil) and buttered. Bake 40-45 minutes until crust forms on top.
Try the recipe on the wrapper of a big bar of Valrhona 70% cacao. It's all about the chocolate baby.
I just put these in the oven. I used 1C of natural cocoa and 1C of Dutched. I should have made them yesterday so they had time to be their best today, but the best laid plans...
However, seeing as there are only 3 of us in the house, this huge pan of brownies should last at least another day or 2. :)
Did you use the full 2 tablespoons of vanilla? I was looking over the recipe (debating whether to make it and gourge) and noticed that the vanilla seemed like it was in an unusually large quantity. Having wrecked a perfectly great recipe in the past that accidentally had put 1 tablespoon of vanilla instead of 1 teaspoon, I am especially weary. Thanks!
LOL, you sound like my kind of brownies people! I used the same mix of cocoa--ran out of the dutch processed. They're really thick brownies and I'm happy with just a couple of bites. I ended up giving more than half to my MIL. Was it rude of me to give her the insides and keep the edges?
OMG!!! These are incredible!!!! I let them cool most of the way...still a tad bit warm. Lifted them from the pan (I used nonstick foil which is my new favorite kitchen product) and placed them on the cooling rack to cut off a piece. They are sooo buttery and chocolatey. I think I will like them even better when they firm up more as they cool completely. (I tend to prefer a chewy brownie.) I think chilling these will be amazing, too. Can't wait to see how they are tomorrow.
I did use 2T vanilla and they came out fine. There's a ton of butter, chocolate, eggs and sugar to balance out all of that vanilla.
My plan is to make a plate stacked with these, dust with powdered sugar and present to my husband, who I "caught" almost 22 years ago! I think, in our case, we'll call them "Man-Keeper" brownies!!!!!