ROSIE'S AWARD-WINNING BROWNIES
Growing up, there was nothing I craved more than a good brownie. It took me years to come up with my own version – fudgy, but not too sweet.
Countless all-nighters slaving over a hot mixing bowl and all those inches on my thighs proved to be worth it, though, when it was named
Best Brownie in America.
Makes 9 to 12 brownies
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3 1/2 ounces unsweetened chocolate
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3/4 teaspoon vanilla extract
3 large eggs, at room temperature
3/4 cup plus 2 tablespoons all-purpose flour
1/2 cup plus 2 tablespoons chopped walnuts
||Preheat the oven to 350°F. Lightly grease an 8-inch square pan with butter or vegetable oil.|
||Melt the chocolate and butter in the top of a double boiler placed over simmering water.
Cool the mixture for 5 minutes.|
||Place the sugar in a medium-size mixing bowl and pour in the chocolate mixture.
Using an electric mixer on medium speed, mix until blended, about 25 seconds. Scrape
the bowl with a rubber spatula.|
||Add the vanilla. With the mixer on medium-low speed, add the eggs one at a time,
blending after each addition until the yolk is broken and dispersed, about 10 seconds.
Scrape the bowl after the last egg and blend until velvety, about 15 more seconds.|
||Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being
certain to mix in any flour at the bottom of the bowl. Stir in 1/2 cup of the nuts.|
||Spread the batter evenly in the prepared pan and sprinkle the remaining 2 tablespoons of nuts over the top.|
||Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in
the center comes out with a moist crumb, 25 to 30 minutes.|
||Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the
brownies. Serve the next day (it takes a day for the flavor to set) and don't forget the tall glass of milk.|
Excerpted from ROSIE'S BAKERY ALL-BUTTER, FRESH CREAM, SUGAR-PACKED, NO-HOLDS-BARRED BAKING BOOK copyright © 1991 Judy Rosenberg.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.