Prep 30 mins
Cook 30 mins
This is a recipe from Cook's Illustrated. These are the "perfect" brownies according to America's Test Kitchen. I haven't tried this recipe yet, so I am guessing on the cook and prep times.
- Preheat oven to 325°.
- Cut 18" length foil and fold lenghtwise to 8" width.
- Fit foil into 13x9" baking dish.
- Make sure it is in the corners and sides of the baking dish.
- Make sure that the foil hangs over the side.
- Cut a 14 inch length foil, and fit into width of pan, perpendicular to first sheet.
- Make sure the foil hangs over the side.
- Spray foil with cooking spray.
- In a medium bowl, combine flour, salt, and baking powder; set aside.
- Melt chocolate and butter in double broiler, stirring until smooth.
- When chocolate is smooth, remove from heat and gradually whisk in sugar.
- Add eggs one at a time, whisking after each egg.
- Add in vanilla.
- Add 1/3 flour mixture, fold in with rubber spatula.
- Repeat until all flour is used and mix is smooth.
- Pour batter into prepared pan- make sure to spread brownie mix into corners of pan.
- Smooth the surface for even baking.
- If using nuts, sprinkle them on top.
- Cook brownies for 30 to 35 minutes, or until a toothpick inserted into the brownies comes out clean.
- Cool in pan on wire rack for 2 hours.
- Remove brownies from pan by lifting foil over-hang.
- Cut brownies into 2" squares.
- Brownies can can be stored in an airtight container up to 3 days.
These are pretty good all-purpose brownies. I love that the texture is moist and fudgy without being dense. For me, the chocolate flavor could be stronger; even with all that unsweetened chocolate I found these to be a little too sweet and a little weak in chocolate intensity.
The only brownies we eat at our house! I use my pampered chef large bar pan and make a double batch for cookouts. There are rarely any left over. I have also swirled in cheese cake batter and that works really well.
Yummy! GREAT chocolatey flavor and I only had 5 unsweetened chocolate squares. I also used only 1-1/2 cups sugar and for us it was plenty sweet. I checked it at 30 min and it seemed like it was still gooey/unset so I baked it for 7 min more and it turned out to be 3-4 min too long. I'll get it perfect next time at 33.5 minutes!! Also, instead of using the double broiler method to melt the chocolate and butter, I just microwaved it stirring/blending every 30 seconds until melted. It only takes about 1 min 30 seconds. Thanks for posting!!!