Brownies are one of my favorite treats ever. Brownies and cookies are what I would choose to eat if deserted on an island. While I love chocolate, when it comes to brownies it’s definitely a texture thing. I’ve said it once and I’ll say it again, I HATE cakey brownies. If you want cakey, eat cake! I also dislike nuts in my brownies.
My brownies need to be moist, thick, chewy, and slightly fudgy. Most brownie recipes provide great taste but bad texture, or visa versa. Or they go dry after a day. Or they are (god forbid) cakey. Up till this point the Baked brownie recipe has been my favorite, but it takes some time (and a LOT of chocolate, and therefore money) to produce. This brownie recipe is much better because it yields fabulous results with less ingredients and steps. So, thanks Cooks’ Illustrated, for developing a brownies recipe I can call my favorite.
What are your favorite brownie recipes?
Taste: Deeply and sweetly chocolate.
Texture: Moist, thick, chewy, and slightly fudgy, just how I like it! Oh, and with the added bonus of the crackled, crinkled top.
Ease: Very easy.
Appearance: Don’t you just want to bite into that picture? I do. I want to make these again now.
Pros: Near perfect brownie.
Would I make this again? Absolutely (see above)!
Yield: 24 brownies
1 1/4 cups (5 ounces) plain cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons (1 1/2 sticks) unsalted butter, cut into six pieces
2 1/4 cups (15 3/4 ounces) sugar
4 large eggs
1 tablespoons vanilla extract
1. Adjust an oven rack to the middle position; preheat oven to 325 degrees. Spray a 13x9-inch baking pan with nonstick spray. Line baking pan with parchment paper or foil and spray with nonstick spray again.
2. In a medium bowl, whisk the flour, salt, and baking powder together until combined. Set aside.
3. Melt the chocolate and butter in a large heatproof bowl over a saucepan of almost-simmering water, stirring occasionally, until smooth. Alternatively, in a microwave, heat the butter and chocolate in a microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments until melted. When the chocolate mixture is completely smooth, remove the bowl from the saucepan and gradually whisk in the sugar. Add the eggs, on at a time, whisking after each addition until combined. Whisk in the vanilla. Add the flour mixture in 3 additions, folding with a rubber spatula until the batter is smooth.
4. Transfer the batter to the prepared pan; using a spatula, spread the batter into the corners of the pan and smooth the surface. Bake until a toothpick or cake tester inserted into the center of the brownies comes out with a few moist crumbs attached, 30-35 minutes. Cool on a wire rack to room temperature, then remove the brownies from the pan. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 3 days.
From The New Best Recipe