There are a lot of good ideas here, but I don't think I've ever tasted a better brownie than Judith Sutton's in her charming little book, "Sweet Gratitude." Everything I have baked from it is delicious, matter of fact. But her fudgy brownies are as good as they get!
So, Ed, what brownie recipe did you use?
I've been using more or less the same recipe for years that I altered slightly from a very traditional recipe by using brown sugar instead of white and bittersweet or semisweet chocolate instead of unsweetened.
Pre-heat oven to 350F.
Melt 4 oz. of best quality bittersweet chocolate with 1/3 cup of butter.
Remove from heat and add: 1 scant cup of brown sugar, 2 unbeaten eggs, 1 teaspoon vanilla extract (or more, if you like), 1/2 cup flour, pinch of salt.
Mix until there are no flour streaks.
If you want to, add 1/2 cup chopped walnuts or pecans and/or chocolate chunks or chips.
Bake in a buttered 8" square cake pan for 23 minutes. The top should look dry. DO NOT OVERBAKE.
Dorie Greenspan's brownie recipe with a blondie baked on top...can't remember the exact title of this recipe off the top of my head -- but WOWZERS were they fantastic! She's my baking goddess! SHE ROCKS!
Nashville One Pan Fudge Cake...a recipe from the 1950s still rocks today..
1 stick butter
1 cup sugar
1-1/2 squares dark chocolate
1 pinch salt
3/4 cup flour
1/4 tsp baking powder
2 eggs
1 tsp vanilla
1 cups nuts (broken your choice of nuts)
Melt butter, sugar and chocolate together in same pan. Sift flour and baking powder in to pan. Add eggs, vanilla and broken nuts. Add a bit of salt. Blend and pour into well greased square cake pan. Cook at 325 for 35 minutes. Cut into squares while it's hot, but don't remove til cooled. Makes 12 pieces.
adapted from the nashville seasons cookbook
the only way to make brownies.
Don't mean to advertise for another blog site, but the best brownies I have ever made are nutella brownies as made by the Nook & Pantry blog site:
http://nookandpantry.blogspot.com/2007/04/nutella-brownie.html
DELICIOUS
This late in the day, I'm sure you've probably already made the brownies for the party. I agree with several others...both Nick's & Ina's are some of the best!
I'm a big fan of Lovescool's Champagne Brownies.. bubbles and dark chocolate.. perfect for New Year's!
dbdtron
2 cups sugar, 5 oz melted unsweetened chocolate, 1.5 sticks melted unsalted butter, 1 tsp vanilla, 4 eggs, 1/2 tsp salt, 1 cup flour, 6 oz semi-sweet chocolate chips (optional), 1 T espresso powder (optional). Bake in a buttered foil-lined jelly roll pan at 350 deg. F for 20 minutes. Top with peppermint stick ice cream. Die happy.
The brownie base I use in this recipe is my favourite (just scroll to the bottom) partly because it requires cocoa instead of melted chocolate so there's really not as much of an argument over which type of chocolate to use. It's definitely open to the addition of nuts. Now I'm curious about all these other versions though!
I use a very old recipe from Katharine Hepburn. They're wonderfully fudgy and rich.
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