I promised in my intro to Dorie’s Cookies, that I would share her brownie recipe. We take brownies seriously in our house, and our favorite recipe is Barefoot Contessa’s. The Contessa’s brownies manage to be super rich and fluffy all at the same time. I will say Dorie’s brownies are more on the traditional, fudgy side, but still satisfied our brownie cravings. In our house brownies don’t have nuts, and they certainly don’t have icing. You could add 1 cup of chopped walnuts to this recipe if you like, but if you want icing you’re on your own.
- 5 tablespoons unsalted butter, cut into chunks
- 6 ounces bittersweet or semisweet chocolate, coarsely chopped
- 3/4 cup sugar
- 2 cold large eggs
- 1/2 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1/3 cup all-purpose flour
Makes 16 brownies
- Preheat the oven to 325 degrees.
- Grease an 8-inch square baking pan.
- Melt the butter and the chocolate together.
- Stir in the sugar.
- When the sugar is incorporated, beat the eggs in one at a time.
- Stir in the salt, followed by the vanilla.
- Add the flour all at once and gently stir and fold it in.
- Scrape the batter into the pan and smooth the top.
- Bake the brownies for 27 to 29 minutes, rotating the pan after 15 minutes, until a tester plunged into the center will come out almost clean.
- Transfer the pan to a rack and cool.
My notes: We just used some random chocolate we had in the pantry, including a few chocolate chips my son threw in at the last minute, and these brownies turned out great. The only problem is I should have made a double batch!
Let me know what your favorite brownie recipe is! And have a great Memorial Day weekend!