Could this be the world’s best Brownie recipe? Possibly.
Back in February I went to visit my best friend in Calgary and since she was pregnant at the time (with twins!) we talked a lot about food! She kept going on and on about the most amazing brownies she tried at a friend’s house and that she was going to get her hands on the recipe. Now, I don’t just take recipe suggestions from anyone; however, I’ve known Murf since Christ was a cowboy, and the girl knows her baked goods. I knew this must be a special brownie recipe.
Well, here we are in May, I got my hands on the recipe – and low and behold – brownie heaven (insert angels singing here)! So what is the secret with this recipe? I think there are three important factors that make these brownies so special:
- Beat the crap out of the cream mixture. This means beating the eggs/sugar for 15 mins. This step gives the batter a thick creamy texture and helps to avoid the brownies that cook on the edges, but are raw/runny in the center. Mixing for 15 min. is not a biggie if you have a stand mixer, but if you don’t, it can be more of a chore. Trust me, do skimp on this step – so worth it – grab a book or your iphone and show those eggs who’s boss.
- Allow the brownies to cool for 6 hours before cutting/eating (I know, pretty hard to do, especially when the house smells like warm brownies). This allows the brownies to set properly, while still keeping a moist creamy texture.
- Use the best quality chocolate you can. This brownie recipe uses chocolate rather than cocoa to give it the rich chocolate flavour. If given the option to eat a spoonful of cocoa or a spoonful of chocolate, which would you choose? These brownies made the same choice.
I’m not sure where this recipe comes from – as I said, it was given to me from a friend, who got it from friend. I have a photocopy and it looks to be from a book, but I have no idea what book – so I’d love to give credit to the wonder who came up with this one, but I cannot. I can be the messenger here though, and this is my all-time favorite Brownie recipe – and I’ve been looking for this brownie soul-mate for a long, long time. Anyway, the super-easy recipe is below – enjoy!
1 cup sugar
2 large eggs at room temperature (can be soaked in lukewarm water for 30 min.)
5 ounces best-quality semisweet chocolate
3 ounces best-quality unsweeted chocolate
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1 cup miniature chocolate chips
Preheat the oven to 375 degrees. Line an 8-inch square pan with parchment paper, or butter pan. Melt the semi-sweet and unsweetened chocolates and butter in a double boiler over a very low flame . When the mixture is about three-quarters melted, stir until the chocolates and butter are completely melted and the mixture is smooth (I actually just put the chocolate in the microwave at 50% for 2.5 min and stirred the chocolate until smooth – easier, quicker, less clean-up). Cool to lukewarm.
Meanwhile, in a large bowl, beat the sugar, eggs and salt for 15 minutes. Gently fold cooled chocolate into sugar-egg mixture. Fold in flour and vanilla extract. Stir in chocolate chips. Spread mixture into prepared pan and bake in the middle of the oven for 20 min – 30 min. The closer to 20 min for creamier brownies, closer to 30 min. for drier brownie. This is the most difficult part of the recipe – resist the urge to eat these brownies – Cool on a rack for 6 hours and cut into squares.