Creative outlets in the Kitchen, Garden, Home and On the Road.
Thursday December 14th 2017

Our FAVORITE Brownies!

I bet I’ve tried 25 brownie recipes over the years… but this one…this one takes the cake…er brownie! They hold all of the things a brownie should! Shiny top, moist but not too moist. Truly special.

Rather than using cocoa powder, it uses chocolate pieces. Yum! This means you can choose which kind of chocolate you want to use…semi sweet, bitter sweet or dark! It depends upon how chocolatey folks around you house like it! I used 72% dark this summer while on vacation. The Children found it tooooo chocolatey, so the adults had to enjoy them all by themselves (and they did!)

Best Brownies

6 1/2 Tablespoons of unsalted butter
2/3 cup sugar
11 ounces chocolate, chopped – bittersweet, semisweet or dark – NOT unsweetened (divided into 7 ounces and 4 ounces)
2 1/2 teaspoons of vanilla extract
2 large eggs

1/4 teaspoon baking soda
3/4 cup all purpose white flour
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)

Preheat oven to 350F. Line an 8″ square with 2 pieces of foil, allowing the foil hang over the sides of the pan enough to grab later and grease/butter the foil. I use a baking spray.

The Chocolate Bits…
Place the 2 tablespoons of water, the butter & sugar into a large saucepan and bring to a boil over medium high heat while stirring. Once butter is melted and sugar is dissolved, remove from heat and stir in 7 ounces of the chocolate. Once melted, allow to cool. If you don’t let it cool and you add the eggs, the eggs may cook and this is NOT what you want. Once cooled, add the eggs and vanilla. Stir until combined.

The Dry Bits…
As the chocolate cools, you can mix the salt, flour and baking soda in a small bowl. Once chocolate is cooled, add the flour into the chocolate mixture, stirring until just mixed. Add the remaining 4 ounces of chocolate and the walnuts if you are using them. (We love nuts around The MacKay Way!)

Pour battre into the prepared pan, spreading it into the edges and corners.

Bake for 22-27 minutes. To test doneness, insert a toothpick into the center. The bottom 1/4″ should still be wet. Don’t bake until toothpick comes out clean or you will have dry and hardened brownies.

Brownies lift right out!

Allow to cool on a rack. If you then refrigerate them until they are well chilled, they will cut easier. To cut, lift the foil overhangs straight up and place entire 8″ square into a cutting board. Cutting into squares and serve!

Store in an airtight container for 3 days or freeze for 1 month.

Brownies ready for Thanksgiving!

How do these compare with your usual brownies?? Let us know!

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