Brownies are one of my all-time favorite desserts. Although they're not as celebratory as a layer cake or as glamorous as profiteroles or as elegant as crème brûlée, there's something about brownies that makes them special. A square of rich chocolate brownie that melts in your mouth is sheer perfection!
I love trying out different brownie recipes, and my current obsession is this method from Nick Malgieri's Bake! In terms of brownie recipes, it's on the more complicated side: the batter has to be mixed for 10 minutes. However, the extra effort is rewarding — the resulting brownies are amazing.
They have a wonderful cracked top, fudgey melt-in-your mouth center, and crumbly sugary texture. Growing up, my dad always added half a bag of chocolate chips to his brownie batter, so now I do the same. The extra chocolate makes these brownies that much more delectable! You gotta bake them. Here's the recipe.
8 ounces (2 sticks) unsalted butter Makes 24 square brownies.
8 ounces premium unsweetened chocolate, cut into 1/4-inch pieces
5 large eggs, at room temperature
1 tablespoon vanilla extract
1/4 teaspoon salt
3 3/4 cups sugar
1 2/3 cups all-purpose flour (spoon into a dry-measure cup and level off)
One 9x13x2-inch pan lined with buttered foil
To Store: If you don't intend to serve the brownies all at once, only cut what you need; the whole slab will keep better wrapped in the refrigerator. Individual brownies tend to dry out quickly if they are not wrapped in plastic.
8 ounces (2 sticks) unsalted butter
Makes 24 square brownies.