It should be dense, moist, slightly chewy around the edges, and have a dark chocolate flavor, but without bitterness. What a disappointment it is to bake brownies and have them turn out dry, crumbly, fluffy with a cake-like texture, or more sugary than chocolaty.
This recipe is guaranteed not to disappoint. It is easy and quick, and will make a chocolate-lovers’ dream come true every time.
The brownie batter is based on the recipe found in Fannie Farmer’s classic American cookbook. In fact, brownies are an American creation; the earliest version of a brownie was made for the Columbian Exposition in 1893, after a wealthy chocolate-loving socialite asked a chef to create a dessert for ladies attending the Expo that would be smaller than a piece of cake, and could easily be eaten with the fingers from a boxed lunch. In the century that followed, brownies became a staple of American baking.
For the batter, you will need:
- 6 ounces unsweetened chocolate
- ¾ cup butter
- 4 eggs
- 2 tsp. vanilla
- Pinch of salt
- 2 ¾ cups sugar
- 1 ½ cups unbleached flour
- 1 ½ cups chopped walnuts (optional)
For the icing, you will need:
- 3 tbsp. butter
- ¼ cup cocoa powder
- 1 1/3 cups powdered sugar
- 2-3 tbsp. milk
- ½ tsp. vanilla
Directions:
- Preheat the oven to 375. Prepare a 9x13 inch baking pan by buttering and lightly flouring it.
- In a heavy-bottomed pan melt the chocolate and butter together over low heat, stirring constantly. Resist the temptation to raise the heat in order to melt the chocolate faster – dark chocolate can burn very quickly. When melted, remove from the heat and allow to cool slightly
- In a large bowl, mix eggs, vanilla, salt and sugar, and beat well for several minutes until frothy and light in color. Add the chocolate mixture, stirring constantly, and then add flour, stirring only until blended. Add walnuts, if desire. Spread evenly in the pan and bake for only 25 minutes (the center will still be moist when you remove it from the oven).
- While the brownies are cooling slightly, prepare the icing by melting the butter in a small saucepan over medium heat. Whisk in the cocoa powder and cook over medium heat, stirring constantly, until it just begins to boil. Remove from heat, pour the mixture into a mixing bowl, and allow it to cool for several minutes.
- Add the powdered sugar alternately with the milk, beating after every addition. Blend in the vanilla, and continue beating until smooth. Smooth the icing evenly over the brownies, and refrigerate until the icing has set.
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