I’m what you’d call a brownie aficionado. I’ll eat most all brownies (except those nasty ones with the nuts in them. Why are those even around these days with all the nut allergy craziness and the fact that they are not good?)
They have to be just right – fudgy and a little gooey with a crisp crust on top so it snaps when you slice through them. And I found the perfect recipe. So perfect, in fact, that I feel I must share because if I eat one more brownie that is dense and dry I might cry. What are you people doing wrong?!!
This recipe originated with the actress Katherine Hepburn. We’re besties, Katherine and I.
Actually… we’re not besties, exactly. I have googled her and found out she liked brownies (soooo it’s kind of like we’re besties). She provided this recipe to a reporter and it’s since been on every food blog once or twice.
It’s easy enough that you’ll probably have most of the ingredients on hand. You can get mad props when you mention they are made from scratch. And possibly the best part, if you don’t want to share, an 8x8 pan is pretty much a single serving size (at least in my mind).
Items you’ll require:
1 stick of butter
2 squares of your favorite chocolate. (I use Ghirardelli’s)
1 cup white sugar
½ teaspoon vanilla
¼ cup all purpose flour
¼ teaspoon of salt
Enough powdered sugar to sprinkle on top
Pre-heat oven to 325. Grease an 8x8 cake pan. Melt the butter and chocolate together. I use the microwave. Add the sugar, eggs, vanilla and stir vigorously until well combined. Stir in the flour, salt. Pour the batter in the pan and bake for 35-40 minutes. I usually bake it for 30-32 and it comes out pretty gooey. For an added bit of deliciousness, I sprinkle powdered sugar on top.
If you make them, I’d love to hear how it turns out!
What is your go to dessert? Leave it in the comments.
**Updated: I use Ghiradelli's 4 ounce chocolate baking bars, which is divided into squares. I use 2 of those squares. Happy baking!
1 day ago