“The trend today is to lighten classic desserts, trim the fat and the calories… As long as its not an everyday occurrence, why not splurge and enjoy?” – Pastry Chef Daniel Jasso
If you think this is being plain boastful, wait until you hear what it is originally called…Robert’s Absolute Best Brownies!!! Now how’s that?
I had my inhibitions too, when I first saw this recipe in one of the baking books. How can you call it “…Absolute Best” Brownies??? Different people like their brownies different ways…cakey, fudgy, gooey, in between, etc, etc.
Having made this recipe over and over again, I am convinced– whichever camp you belong to, these Brownies satisfy. Trust me, it sure does live up to its elevated title. Its pretty accommodating too, in that, you can put in your additions sparingly.
But there is a pre-requisite…You must, you REALLY MUST, abide by procedure to a T. Otherwise, you end up with an average, dense, sometimes hard biscuit like Brownie. And if you go by the given terms, you will have made one of the most delectable desserts ever…Oh, the joys of following instruction!
P.s: One more thing – This recipe has a lot of Chocolate….is that a good thing or a bad thing? And you can use any good quality dark chocolate. I used a selection of different brands of dark chocolate that was available.
Robert Steinberg’s Fudgy Brownies (Re-printed with permission from the Sharffen Berger Site)
Makes sixteen 2-inch brownies
The big trick to succeeding with these incredible, deep chocolate, brownies is to be sure and stir hard until the batter is smooth and glossy and pulls away from the sides of the bowl.
- 6 tablespoons (3 ounces) unsalted butter, cut into cubes, plus more for the pan
- 8 ounces SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate, coarsely chopped
- 3/4 cup plus 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup all-purpose flour
- 1/2 cup toasted walnut halves
Position a rack in the lower third of the oven and preheat the oven to 325 degrees F. Cut an 8 by 16-inch piece of parchment paper. Lightly butter an 8 by 8 by 2-inch pan and line it with the parchment, allowing it to extend evenly over the opposite sides. Butter the parchment including the paper on the sides of the pan.
Place the chocolate and butter in a large heatproof bowl set over a pot of gently simmering water and stir occasionally until melted and smooth. Remove from the heat.
With a large rubber spatula or wooden spoon, beat the sugar and salt into the chocolate mixture. Beat in the eggs one at a time. Add the flour and mix vigorously until the batter is very glossy and pulls away from the sides of the bowl.
Break the nuts into large pieces over the batter and fold them in.
Pour the batter into the prepared pan and tap the pan bottom on the counter-top to level the batter. Bake for 30 to 35 minutes, or until a skewer in the center comes out moist but clean.
Let cool in the pan on a cooling rack for 10 minutes. Remove the brownies from the pan using the parchment “handles,” and cool completely on the rack before cutting into 2-inch squares.
Hope you enjoy, thanks for stopping by…