|sorry no beautiful photos, so got this one from buns in my oven who used same recipe..thanks!|
This recipe is from David Lebovitz, which I ever so slightly adapted, I added a bit of bakers chocolate and less bittersweet to give it a deeper chocolate flavor..you can also do all bakers chocolate and adjust for more sugar accordingly, smitten kitchen suggests 3 ounces (85 grams) unsweetened chocolate, roughly chopped and 1 1/3 cups (265 grams) granulated sugar.
Also helpful note (taken from leitesculinaria blog) :
This recipe takes well to mix-ins. I’ll sometimes add 1/3 cup chopped dried cherries or 1/3 cup cocoa nibs to the batter. To make minty brownies, crush the contents of one 50-gram tin of peppermint Altoids in a sturdy resealable plastic bag. Add the crushed mints to the batter along with the nuts (or, if you prefer, omit the nuts). If you like very minty brownies, add 1/2 teaspoon mint extract along with the crushed mints.
David Lebovitz's Best Brownies Recipe
- 6 tablespoons (3 ounces) unsalted or salted butter, cut into pieces ( I used a stick, and just rubbed some on foil)
- 8 ounces bittersweet chocolate, chopped
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1/4 cup all-purpose flour
1 cup walnuts, almonds, hazelnuts, or pecans, toasted and coarsely chopped
- (I am a brownie purest! but feel free to add)
Preheat Oven to 350 F (170 C)
Line a 8x8 square baking pan with foil; cover completely, foil can hang over edges, and lightly butter the foil. Also I only had a 9 3/4 square pan and it worked fine.
In a saucepan melt the butter over low heat then add the chocolate; stir until melted and smooth.
Remove the pan from the heat and stir in the sugar and vanilla until combined. Beat the eggs in by hand, 1 at a time. Add the flour and stir energetically for 1 full minute—time yourself—until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan.
* Seriously, make sure you stir "energetically" and for the full minute or you won't get the amazing, perfect chewiness that this brownie has!! * (if adding, stir in chopped nuts)
Pour into pan and cook until the center is "almost set" -- don't overcook!
Let cool completely (this takes a lot of willpower) and then lift foil out of pan and cut into squares.
Enjoy these squares of chocolaty, chewy goodness with loved ones <3