Tuesday, October 29, 2013


Brownies are one of my go-to desserts to make because they're so easy, delicious, and freeze well.  I've tried many recipes and this one is by far the best: it's creamy without being undercooked, dense, and chocolatey without being overpowering.

Quality chocolate is important.  My favorite baking chocolate is Scharffen Berger, but Callebaut is cheaper and also works well.

Recipe adapted from Scharffen Berger

Chop and melt in a double-boiler on very low heat (use a metal bowl placed over steaming water)
  • 4 oz. unsalted butter
  • 6 oz. semi or bittersweet chocolate 
Stir occasionally to prevent the chocolate from burning.

In another bowl, whisk together:
  • 1/2 c. white sugar
  • 1/2 c. brown sugar
  • 1/4 tsp. salt
  • 2 large eggs
  • 1/2 tsp. vanilla (optional)
  • 1 Tbsp. bourbon or rum (optional)
Now, combine the following:
  • Melted butter/chocolate mixture
  • Egg/sugar mixture
  • 1/2 c. AP flour
Pour into an 8"x8" aluminum baking pan lined with foil or parchment.  Sprinkle pecans on top if desired.

Bake at 400 for 20 minutes, but check after 16 minutes to make sure you don't overcook it.  Brownies should be set on top but moist inside.

Remove from the oven and chill in an ice bath until the pan is no longer hot.  This stops the cooking and ensures an even texture.

Freeze any leftovers.