Apr 012017
 

 

Anne Schaeffer - Enjoy

Is there anything more beautiful than a perfectly fudgy brownie? It combines the best part of cake and pure chocolate together, and it forms something so craveable, I wish it was socially acceptable to have one with every meal. I mean, really, doesn’t a breakfast consisting of a big bowl of brownie pieces swimming in vanilla milk sound incredible?

Well, the fastest way to make my brownie obsessions come true is by starting with the perfect recipe, and this is the one. The resulting brownies are so chocolaty, moist, chewy, and fudgy… exactly what I look for in a brownie. But, if you prefer them more cake-like, just cook them a little longer or until a toothpick inserted into the center comes out clean.

Plus, these are so easy to make, and if you’re like me, you probably have the ingredients at home. Never be dependent on boxed brownie mix again – especially when making it from scratch is almost as easy and 100% yummier.

Ingredients

WVM September 2014 Anne ENJOY Image 12 sticks (1 cup) unsalted butter
8 ounces bittersweet (60 percent cacao) chocolate chips
1 1/4 cups (6 1/2 ounces) all-purpose flour
1 teaspoon baking powder
2 tablespoons cocoa powder
1/2 teaspoon salt
2 cups (14 ounces) granulated sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract

Directions

WVM September 2014 Anne ENJOY Image 2Preheat oven to 350°F making sure an oven rack is in the middle position. Grease an 8-inch square baking pan, and line pan with parchment paper.

In a heatproof bowl, melt the butter and chocolate together over a pan of simmering water (or use a double boiler). Stir occasionally until the butter is fully incorporated and the chocolate is glossy and smooth.

In a separate bowl, whisk together the flour, baking powder, cocoa powder, and salt.

In a large bowl, whisk together the sugar, eggs, and vanilla. Add the chocolate/butter mixture, and stir until well combined. Whisk in the flour mixture, and pour into the prepared baking pan.

Bake for about 45 minutes to 1 hour being careful not to overcook. When done, the top is shiny, and the brownies will pull slightly from the sides of the pan (*Note: unlike cake, a toothpick inserted into the center will not come out clean).

Cool brownies completely. Cut, Serve, and Enjoy!

Anne Shaeffer is a pastry chef and an accomplished graduate of the French Pastry School in Chicago. She is also the founder of the luxury chocolate company Sulpice Chocolat. Email her your questions or ideas for future columns! ContactWebsiteFacebookTwitter

Photo Credits: (Brownies in Pan) Joseph O’Connell & (Brownie Square) Claire P.