Rosie’s Award-Winning Brownies

Print Recipe Card   

Directions

1_Place a rack in the center of the oven and preheat to 350°F. Lightly grease an 8-inch square pan with vegetable oil or butter, or line the bottom with parchment paper.

2_Melt the chocolate and butter in the top of a double boiler placed over simmering water. Let the mixture cool for 5 minutes.

3_Place the sugar in a medium-size mixing bowl and pour in the chocolate mixture. Using an electric mixer on medium speed, mix until blended, about 25 seconds. Scrape the bowl with a rubber spatula.

4_Add the vanilla. With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Scrape the bowl after the last egg is added and blend until velvety, about 15 more seconds. Then scrape the bowl again.

5_Add the flour on low speed and mix for 20 seconds, stopping once to scrape the bowl. Finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl. Stir in the nuts, if using.

6_Spread the batter evenly in the prepared pan. Bake just until the center rises to the level of the sides and a tester inserted in the center comes out with moist crumbs, 30 to 35 minutes.

7_Let the brownies cool in the pan on a rack for 1 hour before cutting and serving them. And don't forget the tall glass of milk.

note: Leave the brownies in the pan, at room temperature, covered, for up to 2 days. After that, layer them in an airtight container with plastic wrap, parchment paper, or waxed paper between the layers, and store for another 2 days in the refrigerator or in the freezer for up to 2 weeks. They are delicious cold or at room temperature.