I’m not much of a dessert eater but I have to say every once in a while I love a great piece of pie, cake and the perfect brownie. You know the ones that are not too cakey so you don’t end up with crumbs all over the table that eventually make it down your shirt to your lap. The ones that are so dense that you need to keep a cold glass of milk near by so you can open up your esophagus and the ones that are too intense that the minute you bite into it you get an instant headache? Then there are the chewy and dry ones that after you finish eating you could kick yourself for swallowing all those extra calories! However every once in a while I come across a brownie that has just the right amount of everything with just the right consistency that it’s a festival of smooth chocolaty flavors in your mouth.
It’s always a fun challenge for me when I taste something I really like to figure out the recipe for it. After many, many, many and many more attempts (lol) I have come up with the perfect combo of consistency and flavor for my version of the perfect brownie. I hope you enjoy these. By the way I have to say I do keep an ice-cold glass of milk on hand because the combination of these brownies washed down with the milk is crazy good!
For a great dessert I serve these brownies over Vanilla Bean ice cream or Vanilla frozen Yogurt!
½ cup unsalted butter, cut into cubes, at room temperature, plus additional for greasing the pan
3 ounces of unsweetened chocolate, chopped
2 large eggs, slightly beaten, at room temperature
1-1/2 teaspoons vanilla extract
¾ cup cake flour
1-cup semisweet chocolate chips
1/3 cup walnuts, chopped (optional)
PRE-HEAT THE OVEN TO 350 DEGREES
Grease an 8-inch square baking dish with butter. Line the dish with parchment paper cut to fit the pan, and grease the top of the parchment paper.
In a saucepan on low heat, combine the ½ cup butter and unsweetened chocolate. Cook, stirring often, until all of the chocolate has melted. Stir in the sugar and salt. Remove from heat and let cool for 10 minutes. Add the eggs and vanilla and mix, blending well. Add the flour and mix just until blended. Add the semisweet chocolate chips and walnuts and mix to combine. Don’t over mix.
Pour the batter into the prepared baking dish and spread evenly. Tap the dish on the counter three or four times to get rid of any bubbles in the batter and to further even it.
Bake the brownies until a toothpick inserted into the center comes out almost clean, about 30 minutes. Do not over bake. Let cool on a wire rack for 30 minutes. Using a butter knife, gently loosen the sides of the brownie from the baking dish. Invert the baking dish over a plate large enough to hold the brownies, and release them from the dish. Remove the parchment paper. Let cool completely before slicing into squares.
12 BROWNIES (more if you slice smaller)