I have looked everywhere for that perfect brownie recipe. I’ve made quite a few with good results, but I’ve always thought they could be better.
Especially after going to a good bakery and having one of theirs.
Enter these evil brownies. They are decandent, rich, and oh so chocolaty. And easy to boot! My search is over, I can’t imagine ever finding another brownie as good as these. Ever.
A few tips for yours to turn out as good:
1. Resist the urge to overbake, even if they seem a little under-done, as they cool they will set up and firm up more.
2. Don’t eat them hot. I know, this is beyond torture. But they really will improve with even just a couple hours of time to cool. You’ll thank me later!
BAKERY BROWNIES
For the brownies:
8 T (1 stick) unsalted butter
4 oz unsweetened chocolate
1 cup sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 cup chopped walnuts, optional
Ganache Icing:
1/4 cup heavy whipping cream
2 oz semisweet chocolate
Spread nuts on a baking sheet and toast at 350 degrees for about 10 minutes, or until fragrant. Set aside.
In a saucepan over medium heat, melt the butter and unsweetened chocolate while stirring.
Remove from heat and add the sugar, eggs, and vanilla.
Next stir in the flour and nuts, if using.
Butter or spray with nonstick spray an 8 or 9 inch square pan.
Spread batter in the prepared pan, smoothing the top. Bake at 325 degrees for 25 minutes.
Cool completely after removing pan from the oven.
Make the icing: Heat the cream and chocolate over medium heat, stirring until smooth. Let cool until spreadable, then spread on brownies.
Recipe source: The Great Book of Chocolate by David Lebovitz
Ingredients
For the brownies:
- 8 T (1 stick) unsalted butter
- 4 oz unsweetened chocolate
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 3/4 cup flour
- 1/2 cup chopped walnuts, optional
Ganache Icing:
- 1/4 cup heavy whipping cream
- 2 oz semisweet chocolate
Instructions
- Spread nuts on a baking sheet and toast at 350 degrees for about 10 minutes, or until fragrant. Set aside.
- In a saucepan over medium heat, melt the butter and unsweetened chocolate while stirring.
- Remove from heat and add the sugar, eggs, and vanilla.
- Next stir in the flour and nuts, if using.
- Butter or spray with nonstick spray an 8 or 9 inch square pan.
- Spread batter in the prepared pan, smoothing the top. Bake at 325 degrees for 25 minutes.
- Cool completely after removing pan from the oven.
- Make the icing: Heat the cream and chocolate over medium heat, stirring until smooth. Let cool until spreadable, then spread on brownies.
