Brownies are a real treat for me. I can eat them with a side of yogurt and a cup of coffee in the a.m. or a scoop of vanilla ice cream in the p.m. So basically totally yummy day or night.
The fundamental 'secret' to bodacious brownies is to use fabulous chocolate. And if you can afford it since it often costs more, purchase Fair Trade Certified. I also use a Gluten Free Flour from Anson Mills that has a great texture and taste for baking.
- 8 ounces bittersweet chocolate, broken into 1-2 inch pieces
- 2 sticks unsalted butter (1/2 pound)
- Optional - 1 Tablespoon Aleppo or Urfa Fiber/Isot ground chilies (you want a mild ground chili)
- 6 large free range eggs
- 1/2 teaspoon kosher salt
- 2 teaspoons real vanilla extract
- 1/2 cup flour like King Arthur (which has a nice fat content) or Anson Mills gluten free
- 1/2 cup cocoa powder (not Dutch process)
- Optional - top with whole hazelnuts or nut of your choice
Preheat oven to 375 degrees and have the rack positioned in the middle of the oven. A 13 x 9 inch glass baking pan is ideal; butter it or I use the Trader Joe's Coconut Oil spray.
Use a double boiler or melt the chocolate and butter in a metal bowl over a saucepan of barely simmering water. Stir until smooth. Remove from heat and whisk in sugar, salt, and vanilla. Whisk in eggs one at a time. Once the eggs are weak combined, sift in the flour and cocoa powder until just combined. Top with whole nuts.
Pour the batter into your greased baking dish and bake until a wooden toothpick comes out clean from the center. Approximately 30 minutes baking. Cool and serve. I store in the refrigerator wrapped in foil or a Tupperware container or freeze in individual cut squares.
Bon Appetite!
