I know they have come a long way over the years, but I still don’t understand why anyone makes brownies from a box. Yes, I know they are easier that way and you don’t need to have a lot on hand to make them, but I still don’t get it. Brownies are one of the simplest and most universally delicious treats when made from scratch. They require only a handful of ingredients, many of which are on-hand in a well-stocked pantry. The ones from the box take nearly as long, and just aren’t the same.
Over the years, I’ve met many people who claim to make the best homemade brownies. Having tried many of them, I’ve decided there’s really no such thing as the best brownie. A lot depends solely on personal preference. Do you love to bite into a chocolate chip midway? Do you crave the texture of a walnut here or there? What about a little caramel for good measure? Or are you someone who appreciates dense, thick chocolate without interruption? See, it just depends on what you like and there’s no one right answer.
There are some universal truths, though, when it comes to them. On the whole, in my opinion, brownies are best served slightly underdone, when they are hard on the outside and the consistency of fudge in the middle. If they are cooked too long, they get hard and taste like stale cake. Cooked too little, and you’ve got a gloppy mess on your hands.
My brownies are traditional: plain, dense chocolate. They could certainly take nuts if you prefer them, but the recipe that follows is for plain. These brownies are decadent and large. You can split it into two 8x8 pans if you prefer a little square, but why bother? I go for the wow factor when I’m baking. Otherwise, I might as well use a box.
Laura’s Brownies
Yields 16 2x2 brownies
1 1/2 cups unsalted butter
8 ounces unsweetened chocolate
6 eggs
3 cups sugar
1 1/2 cups flour
1 tablespoon vanilla
1 teaspoon instant coffee
1 teaspoon kosher salt
Powdered sugar for garnish
Preheat convection oven to 350 degrees
Melt butter and chocolate together—I use a microwave at half power until fully combined. In a separate bowl, using a mixer, beat eggs and add sugar. Add two mixtures together and stir gently. Add remaining ingredients, except powdered sugar, and mix until just combined. Do not overstir. Bake in an 8x8 pan at 350 degrees for about 30-35 minutes. Check with a toothpick to ensure correct consistency.
When cool, top with sifted powdered sugar and cut into squares. Serve alone or with vanilla ice cream.
