I've baked and tried plenty of brownie recipes - some were amazing, some were good and some just awful. So now when I choose a new recipe to try something must stand out for me. It might be the picture, an ingredient or the actual method. In this particular recipe there were a couple of things out of the ordinary:
1. The most obvious is the amount of chocolate. WOW 20 ounces of chocolate! That is intense. The most chocolate I have put in a brownie was a pound for the tartine brownies.
2. The recipe says to place the brownies in the freezer right after baking. I had no idea why this step was needed, but I was trying to be open minded!
The recipe produced one amazing-chocolaty brownie. Because of putting the brownies in the freezer the brownies had a fudge look (sleek and solid), but once you took a bite.... surprise! a fudgy brownie texture - gooey and delicious. I'm telling you these brownies are so good while still warm! I heated every little piece in the microwave.
Decadent Brownies
Adapted From thibeaultstable.com
1 Cup butter
20 Ounces bittersweet chocolate
¾ cup sugar
20 Ounces bittersweet chocolate
¾ cup sugar
¾ cup brown sugar
Pinch of salt
4 eggs
1 Cup flour
1 teaspoon vanilla
Line a 9 x 13 inch pan with parchment paper.
Pinch of salt
4 eggs
1 Cup flour
1 teaspoon vanilla
Line a 9 x 13 inch pan with parchment paper.
Melt butter and sugar together over medium heat until the butter has melted and the mixture is smooth.
Add the chocolate and stir until chocolate melts. Continuing stirring until the mixture is smooth.
Add one egg at a time and mix until each is well incorporated before adding the next egg.
Add vanilla.
Stir in flour and salt and mix well.
Add one egg at a time and mix until each is well incorporated before adding the next egg.
Add vanilla.
Stir in flour and salt and mix well.
pour into prepared pan. Bake in a 350 °F for approximately 30 minutes.Do not over bake. Brownies should be set in the middle but still slightly soft. Place immediately in the freezer. When cold, remove
and cut into bars (about 10 minutes).
Posts
Yuummm these look so chocolate-y and so good <3
ReplyDeleteThese are my kind of brownies! I love how dense and fudgy they look!
ReplyDeleteI tried this recipe - very fudge-like brownies. I tried using smartbalance - a 50/50 mix of butter and olive oil - turned out a little oily.
ReplyDeleteOh my lord. That's intense! There's way more chocolate than flour in those! That's the way to do it. These are definitely going on my to do list... the freezer part is interesting though... I wonder if it has to do with the way they set? I don't know if I'm a cold brownie person though... warm is just so good.
ReplyDeleteThese are the best brownies I have ever made!
ReplyDeleteThe first time I made them for my family they went crazy.
Then I made them again for my bosses at the end of the internship and they would not stop talking about them.
Thank you for posting this!
-Hannah
Thank you for trying my favourite brownie recipe.
ReplyDeleteAnn
Hi there...was wondering which brownie you prefer, this one or the tartine brownie? Also... would the flavor vary much using semisweet chocolate? Thank you!! Can't wait to make these!
ReplyDeleteHi! Both recipes are great, but I defiantly prefer the tartine brownie. Go ahead and use semisweet chocolate, it is basically the same. Enjoy!
DeleteThis may be a dumb question but am I mixing the eggs in while the mixture is still over heat?
ReplyDeleteThis may be a stupid question but I'm not adding the eggs and flour while the mixture is still over heat am I? Anyone?
ReplyDelete