Lots of people have been asking for my brownie recipe, and so I thought I’d post it here. Be warned: these are GOOD. And by good, what I mean to say is that they will ruin you for any other brownie, ever. This is the truth. It’s not my recipe, and so this is probably horribly bad of me to do, but I’ll do it anyway. The recipe is adapted from Regan Daley’s wonderful book, in the sweet kitchen. Regan, if you’re out there, I love you.
7 oz unsweetened chocolate
3 oz bittersweet chocolate (Don’t be cheap–get the fancy stuff.)
1 cup unsalted butter
2 1/3 cup sugar
1 1/2 tsp vanilla
1 1/4 cup flour
3 tbs fancy cocoa powder
pinch of salt
1. Preheat the oven to 350 degrees. Grease a pan, then line with parchment paper. I have a fancy brownie pan that my friends Allison and Simone gave me, so you should probably make one of your nice friends buy you one. The parchment paper makes it easy to take the brownies out of the pan.
2. Make a double boiler, and melt all the chocolate and butter together. Mmm. Turn off the heat when everything is almost all melted, and set aside.
3. Beat the eggs together in a bowl, then add the sugar, and beat some more. Creamy and yellow! Add the vanilla. Try not to eat all the raw eggs just yet. That part is coming. In another bowl, sift together the flour, cocoa powder, and salt.
4. Add the chocolate to the eggs mixtures, and mix. Then add the flour mixture. Mmm. Now you can start licking the bowl when no one is looking.
5. Pour batter into the waiting pan, and put it the oven. Put the timer on for 35 min, but it will take longer than that. This is important: don’t overcook the brownies! Just bake until a toothpick comes out cleanly from the center. The top should be starting to crack.
6. Let cool. Add lots of fancy sea-salt on top. This is key, people, key! Let cool. Slap away your husband’s hand.
7. They’re even better the next day, not that they’ll last that long.
Voila! Now everyone loves you.