Best Chocolate Brownies Ever
Remember when Monica on Friends said she wanted to be the mom who makes the very best chocolate chip cookies? I feel the same way. Add in the mom who throws the best birthday parties and knows the pe...
Remember when Monica on Friends said she wanted to be the mom who makes the very best chocolate chip cookies? I feel the same way. Add in the mom who throws the best birthday parties and knows the perfect recipes for better than boxed brownies. And though I'm still on my quest for much of this, I have decidedly found the very best brownie recipe.
My hunt for the perfect brownie finally ended when I found this recipe on the fabulous blog Cookie & Kate...who found her fabulous recipe from the legendary Alice Medrich. I've found that most of what Kate - and definitely most of what Alice makes - turns out pretty delicious so I thought I'd use her recipe as a kicking off point. We made a few minor tweaks but all in all we're officially bowing down to Alice and Kate for gifting us the brownie that will leave all other moms totally jealous. And much to my delight, after one bite, a friend of my daughters proclaimed, "Audrey, your mom makes the BEST brownies." Mission accomplished!
Best Brownies EVER
|10 tablespoons unsalted butter, cut into ½-inch slices||1¼ cups pure cane sugar|
|¾ cup natural unsweetened cocoa powder||½ teaspoon fine-grain sea salt|
|¼ teaspoon baking powder||2 cold large eggs|
|2 teaspoons vanilla extract||⅔ cup all purpose flour|
|1/3 cup overflowing cup chocolate chips|
Preheat the oven to 325 degrees placing your rack in the lower third of the oven. Line an 8-inch square baking pan with parchment paper. Grease the parchment paper (we used coconut oil spray but anything will do).
To brown your butter, melt the butter in a large saucepan over medium heat. Continue to cook the butter, while stirring constantly with a whisk or rubber spatula. After about 5 minutes, you should notice the butter foaming a bit and starting to turn a deep golden color. Keep stirring for another 3-5 minutes until the tiny reddish specks appear and your butter smells nutty and delish.
Remove your pan from heat and stir in the sugar until incorporated. Next, stir in the cocoa powder, salt and baking powder until completely blended,. Let this mixture cool for 10 minutes. **Very important to remove mixture from heat source and let cool for 10 minutes or a minimum of 5.
Add one of the eggs, stirring the mixture vigorously. Once incorporated fully, add the second egg, again stirring vigorously. The mixture should thicken a bit and have a glossy texture, but shouldn't separate or become difficult to stir.
Add in the vanilla extract and the flour, stirring until just incorporated. Now, beat them brownies! Stir vigorously for about 1 minute.
Fold in the chocolate chips. Or chocolate slivers or almonds or whatever else you can dream up. Traditionalists...stick to chocolate chips or chunks and you can't go wrong.
Pour batter in the lined pan, swirling the top with a knife if so you fancy,.
Bake on the lower rack for about 25 minutes. Some ovens might go a little longer, but the important thing is not to overcook.
Once the brownies are completely cool, dig in. And maybe scoop some vanilla ice cream on top.