Best-Ever Brownies

5.00 (18)
⏱ 37 mins 🍽 18 serving(s) 🏷 Bar Cookie

This recipe yields the epitome of soft, dark brownies, baked just until barely set for a wonderfully creamy and luxurious texture. The method is unique, involving whipping half the egg mixture to incorporate air before delicately folding it into the melted chocolate and butter. The result is a rich, fudgy bar cookie that is a true treat, ideal for serving in small portions, perhaps with a scoop of ice cream. It makes 18 servings and takes about 37 minutes from start to finish.

Best-Ever Brownies

Ingredients

  • 1 1/4 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 8 ounces unsalted butter
  • 4 ounces unsweetened chocolate, coarsely chopped
  • 2 ounces bittersweet chocolate, coarsely chopped
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature

Method

  1. Position a rack in the centre of your oven and preheat it to 350°. I prefer to bake them at a lower temperature of 330°.
  2. Sift together the all-purpose flour and salt, then set this mixture aside.
  3. In a medium saucepan over low heat, melt the butter with both the unsweetened and bittersweet chocolate, stirring often to prevent scorching. Alternatively, you can use a double boiler over simmering water. Stir in 1 cup of the sugar for about half a minute, take the pan off the heat, and mix in the vanilla extract.
  4. Transfer this chocolate mixture into a large mixing bowl.
  5. In a separate bowl, combine the remaining 1 cup of sugar with the four large eggs, mixing by hand just until blended.
  6. Gradually pour half of this sugar and egg mixture into the bowl with the warm chocolate, stirring gently and continuously with a rubber spatula to keep the eggs from cooking.
  7. Using a mixer fitted with the whisk attachment, whip the other half of the sugar and egg mixture until it becomes thick, pale, and roughly doubles in volume, which should take about 3 minutes.
  8. With a rubber spatula, carefully fold the whipped egg mixture into the chocolate base.
  9. Once the eggs are nearly fully incorporated, gently fold in the reserved dry ingredients.
  10. Pour the completed batter into an unbuttered 9-inch square baking pan.
  11. Bake for 22-26 minutes. The brownies will rise slightly and the top will become dark and dry.
  12. Check the brownies at around the 22-minute mark by cutting into the centre. they are done when just barely set and still quite gooey inside.
  13. They remain delicious even if baked a little longer, so do not worry if your timing is not perfect initially.
  14. Let the brownies cool completely in their pan placed on a wire rack.

Nutrition (per serving)

Sodium148300 mg

Recipe details

CategoryBar Cookie
AuthorAnnNH