Anyway, last week my friend Tracy came back to work after a long (too long) maternity leave. She gave up cake for Lent, however, brownies don't count. Either to cupcakes. Or cookies. (hehe)
She wanted brownies, and so I flipped through my trusty book (Thanks David!) because I remembered these were in one of the chapters. Try them - the recipe is easy, and the brownies are so dense and moist it's almost like eating solid chocolate. I made them in a long pan, although they would be much better in a small brownie pan, because they'd be thicker. Mine were thin (although to make up for that, there were more of them).
The most important step in this recipe is that you beat the flour mixture into the liquid mixture for exactly one minute. I know it seems unimportant, but I've done this recipe twice, and I wrote it off as shit-erm I mean, not so good the first time, because they were too dry. I realized that what makes them moist for whatever reason is the beating step. Set a timer, your cell phone, iphone, whatever technological device you have on hand, and beat vigorously without stopping. The batter will become dark and glossy and pull away from the bowl. (I actually put my bowl on the floor so I'd have better leverage, lol)
Once that's done, you're ready to bake! There's no pictures this time - everyone knows what a brownie looks like. The difference with this one is the way it tastes! I dare you to try them and not love them!
BROWNIES (from David Lebovitz's Ready for Dessert):
6 tbs unsalted or salted butter, cut into pieces
8 oz bittersweet or semisweet chocolate, chopped
(I actually didn't cut or chop at all, I just tossed everything into a saucepan and stirred until it was smooth - it might be quicker if you do chop and cut though)
1 tsp vanilla extract
2 large eggs at room temp
1/4 cup flour (no, this is not a mistake - there is almost no four in this recipe)
1 cup walnuts (or whatever nut you like - I don't think it matters) toasted and chopped fine (I tossed everything into a bag and did a dance on it. ;) )
Preheat oven to 350. Line the inside of a 9 inch square pan with foil, so that it overhangs (will be easy to lift out). Then lightly grease the foil.
In a medium saucepan melt the butter, then add the chocolate and stir over low heat until the chocolate is melted and smooth. Remove from the heat and stir in the sugar and vanilla until combined (At first it will be grainy, just keep stirring; it took me about five minutes) Beat in the eggs one at a time until completely combined. (I did this in my stand mixer, and not by hand).
Once this is finished, you'll have a liquid chocolate mixtue. Add the flour to this and stir VIGOROUSLY for ONE MINUTE, until the batter loses it's graininess, becomes glossy and pulls away from the bowl.
Stir in the chopped nuts.
Scrap the batter into the prepared pan and bake until the coneter feels almost set, about 30 minutes. Don't OVERBAKE.
Let cool completely in the pan before lifting out the foil or parchment to remove brownies. You can cut them at this time, but I often freeze mine to make them "perfectly" cut. It's up to you. Either way, the brownies will keep well for four days, or up to a month in the freezer.
Apparently this recipe takes well to add-ins. So go crazy! Enjoy!
