So this is the first disappointing brownie I’ve eaten so far. Actually, I should clarify that. The first disappointing brownie in the Search for the best brownie challenge. I’ve had many bad brownies in my day and for me, this one makes the list. I’m sure many would disagree with me and that’s fine. This is not the kind of brownie that I like to indulge in. If I’m gonna have a brownie it better be chocolatey, gooey, fudgy and impossible to resist. This one was none of the above. It lacked a rich chocolateness due to the minute amount of chocolate and was quite cakey. It was moist, I’ll give it that, but definitely more cake-like. I shouldn’t shoot it down completely. It was a good brownie when used in a sundae, topped with vanilla ice cream, chocolate syrup and whipped cream. It absorbed the ice cream very well and didn’t have an overwhelming sweetness that would normally overpower the dessert. So if you have a fondness for a cakey brownie or are looking for an excellent brownie for a sundae, this is your bar.
Ingredients (courtesy of Fat Witch cookbook)
- 14 tablespoons unsalted butter
- 1/2 cup + 2 tablespoons bittersweet chocolate chips
- 1 & 1/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup + 2 tablespoons all-purpose flour
- pinch of salt
Preheat oven to 350°. Grease a 9″x 9″ baking pan with butter. Dust with flour, tapping out the excess.
Melt butter and chocolate in a saucepan over low heat (or in the microwave), stirring frequently. Set aside.
Beat sugar, eggs, and vanilla. Add cooled chocolate mixture and mix until well blended.
Sift together flour and salt. Add to chocolate mixture, mixing gently until well combined.
Spread batter evenly in prepared pan. Bake 30-33 minutes, or until a toothpick inserted in the center comes out with only dry crumbs. Cool on rack for 1 hour before cutting into bars.
Makes 12-16 brownies.