Brownies

Brownies

There are many kinds of brownies, but this simple recipe aims for a chewy, fudgy texture with a shiny, crackly top. Theories abound on what creates that delectable flaky top layer, but here, it is achieved by dissolving the sugar into the butter, then stirring in chocolate chips until melted. Use semisweet chocolate for sweeter brownies, or dark for a slightly more grownup treat, and feel free to stir in ½ cup chopped walnuts or pecans before baking if you like a little extra crunch. For easy cutting, let the brownies cool completely and use a hot, dry knife, wiping off the crumbs in between cuts.

Yield: 9 to 12 servings

Nonstick cooking spray, for greasing

½ cup /113 grams unsalted butter (1 stick)

1 cup/200 grams granulated sugar

½ cup/86 grams dark or semisweet chocolate chips

2 large eggs

1 teaspoon vanilla extract

½ cup/47 grams unsweetened cocoa powder

½ cup/64 grams all-purpose flour

½ teaspoon kosher salt

⅛ teaspoon baking soda

Heat the oven to 325 degrees, with a rack positioned in the center. Grease an 8-inch-square baking pan with cooking spray and line the bottom with parchment paper.

Combine the butter and sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the butter comes to a simmer. Turn off the heat, then add the chocolate chips and stir until melted. (The mixture will be grainy at this point.) Pour into a large mixing bowl and set aside until just warm to the touch.

Add the eggs and vanilla to the mixing bowl and whisk vigorously for 1 minute, until pale and glossy. Add the cocoa powder and whisk until incorporated. Add the flour, salt and baking soda and mix with a wooden spoon or spatula until well combined. Transfer the batter to the prepared pan and smooth the top.

Bake brownies until a toothpick comes out with just a few crumbs on it, 30 to 33 minutes. Cool completely in the pan before slicing into squares. Brownies will keep for up to 3 days, well-wrapped at room temperature.

TIP: 

*Rashid Alexander: Forget all of that. I owned a brownie company for 32 years.

1 pound of sugar. 3/4 pound of all purpose flour. 5 1/2 ounces unsweetened chocolate. 1 pound of unsalted butter. 5 large eggs beaten. (Optional, 12 oz of walnuts or pecans.)

In saucepan melt butter and chocolate, add sugar, next add eggs, then flour, finally add nuts.

Heat oven to 350 degrees. using 8 by 11 (or close to that) greased and floured baking pan (or parchment paper), depending on your oven, 40 minutes or so.

*Seeing this recipe & all the great reviews, I knew I needed to make these brownies. Though Rashid’s recipe also intrigued me, given his 32 year ownership of a brownie factory, & simpler recipe all mixed in one pot. Solution: bake both

Sorry Rashid, there is simply no comparison to Lidey’s truly amazing recipe, with its moist, rich, very chocolaty brownies, having just the right balance between almost cakey to nice and fudgie. Not to mention the shiny, crackly top layer. Just wonderful!

*I always use an instant-read thermometer to test doneness now; brownies are done at 206 deg F. That way, you get a perfectly moist and fudgy brownie once they cool. I start checking at the shortest recommended baking time.

*Add a little instant espresso powder….

*Excellent brownies. I doubled the recipe for a 13x9 pan, used half brown sugar, half white and half semi-sweet, half bittersweet Ghirardelli bars broken up, plus some walnuts. It needed 40 minutes. Easy, and yummy. Definitely in my rotation now.

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