Basic Brownies

September 10, 2007

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It’s almost impossible to be sad when you’re eating a good brownie. Use the best chocolate you can find for these basic beauties. Trade the brandy for vanilla extract if you’d like, or the walnuts for pecans or hazelnuts. Double the recipe for a crowd. But be sure not to over-bake them. The brownies will be soft when you take them from the oven. SAM

2 ounces unsweetened baking chocolate
1/4 cup butter (1/2 stick)
2 eggs
1 cup sugar
1/2 teaspoon brandy
1/2 cup all-purpose flour
Dash of salt
1/2 cup finely chopped walnuts

Preheat the oven to 325 degrees F. Grease and flour a 9-inch square baking pan and set aside. In the top of a double boiler over simmering water or in a microwave, melt the chocolate and the butter and set aside. With an electric mixer on high speed, beat the eggs until foamy. Lower the speed to medium and add the sugar gradually. Add the chocolate mixture and beat until just blended. Add the brandy. Combine the flour and salt and add slowly, beating until just blended. Stir in the walnuts by hand. Pour the batter into the prepared pan and bake for 30 minutes. Do not over-bake. The brownies will be soft and cracked on top. Cool in the pan on a wire rack before cutting into 1 1/2-inch squares.
Makes 3 dozen brownies.

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