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Based on recipe from master baker Nick
Malgieri, this streamlined formula delivers great brownies from scratch in less
time than it takes to make mediocre brownies from a box. They are frankly
sweet, more confection than cookie, but the gentle chewy-crisp texture is
irresistible. Add toasted walnuts nuts to make them less cloying, and if you’re
after a more grown-up taste, replace the semi-sweet chocolate morsels with 8
ounces of bittersweet chocolate, chopped into half-inch pieces.
(Makes 24 2-inch
brownies)
1 cup (2 sticks) salted
butter
8 ounces (1 1/4 cups)
semisweet chocolate morsels
1 cup sugar
1 cup brown sugar
4 large eggs
2 teaspoons vanilla
extract
1 cup all-purpose flour
2 cups toasted walnut pieces, optional
1.) Preheat the oven to 350 degrees. Line
a 13 x 9 x 2-inch baking pan or a 12 x 9-inch commercial quarter-sheet pan with
baker’s parchment or aluminum foil and spray the lining with canola oil or
brush with butter.
2.) Melt the butter in
a 2-quart saucepan over medium heat and when the butter is beginning to sizzle,
take the pan off the heat and stir in the chocolate. When the chocolate is
melted, stir in the sugar and the brown sugar then stir the eggs, one at a
time, stirring well after each addition. Fold in the vanilla and the
flour.
3.) Transfer the batter
to the prepared baking pan. Bake until a shiny crust has formed over the
surface and the batter is moderately firm, about 35 to 40 minutes. Cool the
brownies in the pan on a rack until they are at room temperature, about 45
minutes.
4.) When the brownies
are completely cooled, cut them into 2-inch squares.
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