Are you craving a decadent, intensely chocolatey brownie that’s so rich and fudgy it practically melts in your mouth? Look no further! This recipe, inspired by the legendary Cook's Illustrated, delivers on all fronts. Forget dry, crumbly disappointments – this is the recipe for achieving brownie perfection. It’s easier than you think, making it a fantastic addition to your repertoire of easy recipes and quick dinner ideas (because let's be honest, brownies are practically a meal, right?). Get ready to experience the magic of homemade cooking at its finest.
Ingredients:
- 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
- 8 ounces bittersweet chocolate (70% cacao), chopped
- 2 cups granulated sugar
- 1 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
Instructions:
Step 1: Melt the Butter and Chocolate
In a medium heatproof bowl set over a pan of simmering water (double boiler), melt the butter and chocolate, stirring occasionally, until smooth. Remove from heat.
Step 2: Combine Wet Ingredients
In a large bowl, whisk together the melted chocolate mixture, sugar, and salt until well combined. Whisk in the eggs one at a time, then stir in the vanilla extract.
Step 3: Incorporate Dry Ingredients
In a separate bowl, whisk together the flour and cocoa powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing leads to tough brownies!
Step 4: Bake to Perfection
Pour the batter into a greased 9x13 inch baking pan. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Do not overbake!
Step 5: Cool and Enjoy
Let the brownies cool completely in the pan before cutting and serving. This allows them to set properly and prevents crumbly edges.
Cooking Tips for Brownie Bliss:
- Use good quality chocolate: The flavor of your brownies will be directly impacted by the chocolate you choose. Splurge on a good bittersweet chocolate for the best results.
- Don't overmix the batter: Overmixing develops the gluten in the flour, resulting in tough brownies. Mix just until the ingredients are combined.
- Check for doneness: Start checking for doneness around 25 minutes. Every oven is different, so keep an eye on them. Slightly underbaked brownies are fudgier.
- Cool completely: Patience is key! Allowing the brownies to cool completely prevents them from breaking apart when you cut them.
Variations:
- Nuts: Add ½ cup of chopped walnuts or pecans to the batter for added texture and flavor.
- Chocolate Chips: Stir in ½ cup of semi-sweet or dark chocolate chips for extra chocolate indulgence.
- Espresso Powder: Add 1 tablespoon of espresso powder to the batter for a richer, more intense chocolate flavor.
Nutritional Information (per serving, approximate):
This will vary depending on the exact ingredients used but a general estimate for a 9x13 inch pan cut into 16 squares would be:
- Calories: Approximately 250-300
- Fat: 15-18g
- Sugar: 25-30g
- Protein: 3-4g
This Cook's Illustrated inspired brownie recipe is a guaranteed crowd-pleaser. It's a delicious dish perfect for any occasion, from a casual weeknight treat to a special celebration. Enjoy the deliciousness!