Best Brownies

Here’s one of those other ironies about my lack of a sweet tooth and yet my *love* for brownies.  It could even be said that I’m slightly obsessed with them, despite their chocolate-ness, and their definite sweetness.  I can’t help it.  A good brownie, and it must be good, can make a girl’s day! My friend Amanda loves these, so I prepared a bunch for her birthday this week.  After all the cocktails, eating and laughing, a brownie is a great way to end an evening with a super awesome friend.

These are fabulous in both taste and texture.  I walk the line with my brownie preference–they must not be too fudgy or cakey, but just a perfect in-between.  You know what I’m saying, right?

As usual, be careful with the flour – don’t over mix it as you blend the dry ingredients, and then take care to blend it with the wet ingredients until just mixed, or you’ll end up with a tough, overly chewy brownie (sad face).

Best Brownies
Adapted from Cook’s Illustrated

1 cup (4 ounces) walnuts, chopped medium (optional)
1 ¼ cups (5 ounces) cake flour
½ teaspoon salt
¾ teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons (1 ½ sticks) unsalted butter, cut into six 1-inch pieces
2 ¼ cups (15 ¾ ounces) sugar
4 large eggs
1 tablespoon vanilla extract

Adjust oven rack to middle position; heat oven to 325°F.

Cut a piece of aluminum foil into an 18-inch length and fold lengthwise to an 8-inch width.  Fit foil into the length of a 13 x 9-inch baking dish, pushing it into the corners and up the sides of the pan, allowing excess to overhang the edges.

Cut another piece of aluminum foil to a 14-inch length, folding lengthwise to a 12-inch width if necessary (most foil comes 12-inches wide standard, unless you buy the extra-wide version).  Fit into the width of the baking pan, perpendicular to the first sheet, allowing to overhang the other sides of the pan.  Spray foil-lined pan with nonstick cooking spray.

If using nuts, spread evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes.  Set aside to cool.

Gently whisk to combine flour, salt and baking powder in a medium bowl; set aside.

Melt chocolate and butter in large heatproof bowl set over a saucepan of almost simmering water, stirring occasionally until smooth.  When mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar.  Add eggs one at a time, whisking after each addition until thoroughly combined.  Whisk in vanilla.

Add flour mixture to the chocolate mixture in 3 additions, folding with a rubber spatula until batter is just smooth and homogeneous.

Transfer batter to prepared pan.  Using spatula, spread batter into corners of pan and smooth the surface.  Sprinkle toasted nuts (if using) evenly over batter and bake until a toothpick inserted into center of brownies comes out with a few moist crumbs attached, 30-35 minutes.

Cool on a wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang.  Cut brownies into 2-inch squares and serve. Serve leftovers in airtight container at room temperature up to 3 days.  ENJOY with pleasure!

Tagged as: brownie, walnuts