|The m and m's may suggest "kid" food, but the brownie is all about the adults|
Full disclosure; the following recipe is not my usual healthy take on a classic recipe. This is pure unadulterated sugar, butter and CHOCOLATE...but oh so good on an occasional basis; particularly over Halloween.
That said, the brownies described are a new recipe to me. I typically make either a healthier version or if I'm going all out, I use a recipe that calls for many more eggs than I had left in my refrigerator. So I set out on a google search for a rich, no holds barred, brownie recipe that only required 4 eggs.
Enter David Lebovitz. He calls these his absolute best brownies and the man does not lie. I didn't change the recipe much, except I recommend using parchment instead of foil and I doubled the recipe to bake enough for a party. Also, to Halloween-ify them, I dotted the top with orange m and m's, 10 mins before they finished baking.
Something I learned from the Baked gods, you can freeze a brownie very successfully. Who knew? You just triple wrap them in cling wrap and let them defrost at room temperature when you feel the craving. Having learned that useful snippet, I see no point in ever baking a small pan.
Anyway, these are super-decadent, fudgy rich brownies. Bake them at your waistline's peril. I had hoped to take some to a Halloween party, but there's no way they'll last that long.
12 tablespoons butter
16 oz dark chocolate (chips or chopped)
1 and 1/2 cups sugar
2 teaspoons vanilla
4 large eggs, beaten
1/2 cup all purpose flour
Orange m and m's
- Preheat the oven to 350°F
- Butter a 9x 13" baking pan, line it with parchment, leaving 2" extra on 2 sides. Then butter the parchment paper.
- Using a low heat, melt the butter in a medium sized pot
- When melted, turn the heat off
- Add the chocolate and stir until melted
- Stir in the sugar and vanilla
- Stir in the eggs beating or whisking vigorously until combined
- Finally add the flour and stir "energetically" for 1 full minute until the mix looks glossy and the graininess of the sugar has gone (apparently this is the key to success with this recipe)
- Pour the mix into the prepared pan and into the center of the oven
- Cook for 20 minutes then remove the brownies and push in the m and m's to the almost set batter
- Return the pan to the oven for a further 10-15 minutes or until the center of the brownies is just set.
- Cool the brownies in the pan
- When completely cool, lift the brownies out of the pan by the parchment paper and cut them into squares
These will keep in an airtight container for 4 days (good luck with keeping them that long!) and will freeze beautifully (see above).