Wednesday, February 9, 2011


Valentine's Day...well my husband and I don't celebrate it...think it's a bit foolish....and I don't eat desserts so this is a tough blogging time for I have asked for help today from Bon-Appetit Magazine. My husband and kids love brownies. I cheat and make them from the likes of Betty Crocker or Duncan Hines boxes, but this recipe seems like a true winner and it is Bon Appetit's Best Ever!!!!! Described as the best ever - fudgy in the middle and chewy on the outside with a shiny crackly top.....sounds great to me!


10 tbl unsalted butter, cut into 10 pieces
1-1/4 cup sugar
3/4 cup natural unsweetened cocoa
1 tsp vanilla extract
2 large eggs, chilled
1/3 cup + 1 tbl unbleached all purpose flour
1 cup walnut pieces
non-stick spray
tin foil

Preheat oven to 325 degrees

Position oven rack to bottom third of the oven. Line an 8 x 8 baking dish with tin foil pressing firmly along the sides and leaving a 2 inch overhang. Coat the foil with non-stick spray.
Melt butter in a sauce pan over medium heat. Continue cooking until the butter stops foaming and browned bits form at the bottom, stirring frequently. Remove from heat and immediately add sugar, cocoa, 2 tsp water, vanilla and 1/4 tsp salt. Stir to blend. Let cool 5 minutes, but it will still be hot. Add eggs to mixture one at a time beating vigorously to blend after each one. When it looks shiny and thick add flour and stir until blended Beat vigorously for 60 strokes. Stir in nuts. Transfer to coated dish.
Bake until toothpick inserted in the center comes out almost clean about 25 minutes. There can be crumbs on the pick. Cool on a rack. Using the foil overhang lift the brownies out of the pan. Cut into 4 strips and each strip to 4 brownies. They can be made 2 days ahead and stored in an airtight container.



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