Tuesday, May 31, 2011


I have to be honest with you... I'm not a real big fan of brownies.

Ahhh I know, I know.  I don't know what's wrong with me, but really the only time I'll eat a brownie is when I'm absolutely craving one.  Which is rare.

My brother and sister, on the other hand, absolutely LOVE brownies.  Every time I'm bored and ask either one of them what I should make, the conversation usually goes like this:

Me: "What should I bake?"
Katelynn (my sister): "Ooh something chocolatey!!"
Grant (my brother): "Yeah.  Just make something like... brownies or something."

Every time.  Okay, maybe not every time... but 9 times out of 10 this is their response.

So, last night I made some brownies.

Now, I think the reason why I'm not a particularly big fan of brownies, is because I haven't come across a recipe that I absolutely love.  Every brownie recipe I've tried is mehh okay, but not great.

So I was on food gawker last night, on the hunt for the best brownie recipe, and this one said that it will be "the last brownie recipe you'll need."  I thought, why not give it a try?

I have to admit, these are pretty darn good brownies.  Nice and fudge-y and rich. Take it from me, someone who's not a very big brownie fan, these. are. tasty.

One piece of advice: the recipe says you have to wait for the brownies to completely cool before cutting, and it's true.  Take Caution!  Good things come to those who wait, because if you dive right in once they come out of the oven (like I did)... you get a gooey mess.  (I thought waiting 5 minutes was long enough, but turns out it wasn't. Oops.)  It's okay though, because my sister loves gooey brownie from Arch's (a frozen yogurt shop in Charlottesville), and that's what they tasted like at first.  Then we waited for the rest to cool and, don't worry, they all turned out okay :)



1/2 cup (1 stick) unsalted butter
8 oz. dark or bittersweet chocolate, chopped (I used chips and they worked just fine!)
1 1/2 cup sugar
4 large eggs
1 tsp. vanilla extract
3/4 cup all-purpose flour
1/2 tsp. salt
*I added 1/2 cup white chocolate chips for a twist.  You could also add nuts, more chocolate chips, etc. to spice up the recipe!

Preheat oven to 350F.
Grease an 8-in square baking pan.
Place butter and chocolate in a double boiler over the stove; allow mixture to melt.
Once melted, take off heat and allow to cool. (about 10 min.)
Mix sugar into cooled chocolate; whisk in eggs and vanilla (i just continued to use a spatula instead of a whisk and it worked out great).
Pour batter into prepared pan and bake for about 42 minutes.
Allow to completely cool before cutting.

*Recipe adapted from The Faux Martha

1 comment:

  1. They look great! Perfect crust on top and fudgy in the middle. Glad you liked them!