I am forever in search of the perfect brownie recipe. What is the perfect brownie? I think that’s a very subjective question, and I don’t even know what majestic qualities my perfect brownie would have, but I’m sure I will know when I find it. That said, these are delectably fudgey brownies that I have made repeatedly. Who doesn’t like to have a nice plate of chocolatey goodness at the table for friends on the weekend? They also freeze very well, so you can stow them away and not feel like you have to eat all of them at once. You know, because… January diets and the new sugar guidelines.
- 4 eggs
- 8 oz butter
- 8 oz sugar
- 8 oz brown sugar
- 5 oz cocoa powder
- 2 tsp vanilla extract
- 1 tsp salt
- 4 oz flour
Heat oven to 350F.
Butter, flour, and line an 8×8″ pan. Set aside.
Put the eggs and white sugar in the mixer bowl and whip until fluffy. About 5 minutes.
Meanwhile, place the butter, brown sugar, salt, vanilla, and cocoa powder over a double boiler on medium heat until the butter is melted and the mixture is smooth. Let this cool until it is warm to touch before adding the eggs.
Fold the egg mixture into the chocolate mixture until fully incorporated.
Finally, fold in the flour.
Pour into the prepared pan and bake for 45 minutes.