Saturday, March 13, 2010

My Favorite Brownies

I've tasted and made a lot of brownies, but I always, ALWAYS go back to this tried and true.  My favorite brownie recipe of all time comes from my favorite cookbook of all time (which is currently in a box in storage somewhere), Joy of Cooking.  This is somewhat chewy, not greasy at all, tender, but not too cakey.  It is the perfect brownie.  I don't bother frosting or dusting this.  I don't want to ruin the brownie by covering it up with anything.  I use walnuts in mine because it's what I like, but you can use pecans or leave out the nuts altogether, which is what the author prefers.

There are a couple of important things to keep in mind when making these.  There are no chemical leaveners in this recipe, ie: no baking soda, no baking powder.  So it is crucial that you make this with a gentle and light hand...no mixers!!  Also, remember that the melted chocolate and butter mixture needs to be completely cool before you use it .  Other than that, it is a simple recipe that yields a simply delicious brownie.




Brownies Cockaigne
from the cookbook,  Joy of Cooking

*In a double boiler, melt
½-cup butter
4 oz. Unsweetened chocolate
Let this cool.
*Beat together until light and foamy,
4 eggs
½ tsp. Salt
*Gradually add
2 cups sugar
1 tsp. Vanilla while still beating
*With a few swift strokes combine the cooled chocolate mixture into the eggs and sugar. Even if you normally use an electric mixer, do this part manually.
* Before the mixture becomes uniformly colored, stir in gently,
1 cup sifted all-purpose flour
Nuts are optional, but I feel they get in the way of the sugar fix.
*Bake at 350°F, in a 9x13 inch pan for about 25 minutes. Cut when cool.

Here is the type of chocolate I use:
Melt chocolate and stick of butter over simmering water

,
Cool completey

While chocolate is cooling, beat eggs, sugar, and vanilla until light and fluffy

Mix in completely cooled chocolate mixture very lightly

Before it's completely uniform in color, gently fold in flour


Before that is all uniform in color, gently stir in nuts

I love these so much, they got their own photo shoot:
garnished with a sprig of mint
 Posing with a glass of milk
And of course two together to see the amazing crumb

Why yes, I am a dork:)

11 comments:

  1. Just look at that great sugary crust! Perfect!

    ReplyDelete
  2. This is the very best brownie recipe ever. My "Joy of Cooking" is in storage and I needed the recipe so thanks so much for posting this.
    I make mine with 5 oz of chocolate and sometimes mini chocolate chips in place of the nuts.

    ReplyDelete
  3. This is my lifelong favorite brownie recipe! Sooo good!

    ReplyDelete
  4. Text and photos: Beautiful. Thank you. but i like it that the nuts get in the way of the sugar fix.

    ReplyDelete
  5. This is my mom's brownie recipe. Absolutely perfect - my friends can't get enough of them!

    ReplyDelete
  6. Here's the absolutely perfect frosting to go along with these amazing brownies:

    Creamy chocolate frosting.
    4 tbsp cocoa
    4 tbsp softened butter or margarine
    2-3 tbsp honey
    ½ tsp vanilla
    Cream these together well.

    Add and mix well until any white flecks of sugar disappear:
    2-2 ½ tbsp milk
    ¼ tsp salt
    1 cup sifted icing sugar


    The amount of milk really depends on how gooey you want the frosting to be. It’s also a good way to stretch the recipe a bit in case what you made the first time around doesnt want to cover the brownies/cake sufficiently well.

    ReplyDelete
  7. Here's the best frosting recipe I know to go along with these wonderful brownies:

    Creamy chocolate frosting.
    4 tbsp cocoa
    4 tbsp softened butter or margarine
    2-3 tbsp honey
    ½ tsp vanilla
    Cream these together well.

    Add and mix well until any white flecks of sugar disappear:
    2-2 ½ tbsp milk
    ¼ tsp salt
    1 cup sifted icing sugar


    The amount of milk really depends on how gooey you want the frosting to be. It’s also a good way to stretch the recipe a bit in case what you made the first time around doesn’t want to cover the brownies/cake sufficiently well.

    ReplyDelete
  8. Is the blasphemous to use unsweetened cacao powder instead of baking chocolate?

    ReplyDelete
    Replies
    1. I've never tried replacing the baking chocolate, so I don't know.

      Delete
  9. Just replace each ounce of solid baking chocolate with 3 tablespoons of cocoa power and one tablespoon of butter. The brownies will still be perfect.

    ReplyDelete

Related Posts with Thumbnails