Saturday, December 4, 2010
Moosewood Brown Sugar Brownies
Brownies are so weird looking. They honestly just look like a big chunk of chocolate...but oh how they do sooth the weary soul. I have fond memories of one of my friends making brownies in college, the one bowl Baker's recipe...oh so good, and even better while we were all away from home and stressing during exams. They were magic brownies...and no, not in that way. I usually make the Ina Garten Outrageous brownies...which I posted about last year, but I decided to try something new. It seems like most brownie recipes are basically the same...same ingredients, same method, same taste. The thing that grabbed my attention in this recipe is the fact that it called for brown sugar instead of granulated white sugar. I love that. I found that using brown sugar made the brownies have a more complex flavor, a certain je ne sais quoi to it. The other thing I like about these brownies is they are super simple. One pot, one pan, and you are good to go.
Now for all you die hard "box mix brownies are the best" people, please, humor me and give these guys a try. Oh, and one more thing...hot out of the oven I didn't really like these brownies, but then I let them sit and had one the next day...wow, they were out of this world. So for best results make these a day ahead and then indulge. Happy eating my friends!
Moosewood Fudge Brownies
Preheat oven to 350 degrees. Line a 13x9" cake pan with parchment. In a medium/large pot melt the following over medium heat:
2 sticks butter
6 ounces unsweetened chocolate
Once melted remove from heat and add the following and whisk until combined:
2 cups lightly packed brown sugar
1 tsp vanilla extract
Then carefully and quickly beat in 4 lightly beaten eggs. Be sure to whisk continuously otherwise you will end up with scrambled eggs. Once smooth and combined add 1 cup unbleached all purpose flour and mix just until combined.
Pour batter into prepared pan and bake 20 minutes until they start to pull away from the edges.