Did you get your fill of chocolate over the weekend? I did. Chocolate truffles for Valentine's Day, and before that, a brownie extravaganza touched off by a few new recipes.
As far as brownie recipes go, I'm always in search of "the one," and every new recipe is measured against the one that's been my go-to since about 2005, which I found in The Gourmet Cookbook, and which was originally published in the pages of that magazine in an article by food writer Laurie Colwin. The recipe is supposed to be the one Katharine Hepburn's family always made, and it produces a confection as classic as you might expect with such a pedigree. In addition to being delicious, these brownies are economical. And, the method is simple. You will dirty exactly one pot making them and they will turn you from brownie mixes forever because they are that easy.
It's been a while since I've tried a new brownie recipe. While those new ones were delicious -- because it would be hard to find a bad brownie recipe -- they weren't any better. They certainly weren't easier. And they cost more. This one's still a keeper.
Katharine Hepburn's Brownies
Adapted slightly from The Gourmet Cookbook
1 stick (8 T.) unsalted butter, cut into tablespoons
2 ounces unsweetened chocolate, chopped
1 c. sugar
2 large eggs
1/2 t. vanilla extract
1/2 c. all-purpose flour (the original recipe calls for 1/4 c., and if you like an extra fudgy brownie, I'd recommend that amount)
1/4 t. salt
Put a rack in the middle of oven and preheast oven to 325 degrees F. Butter and flour an 8-inch square baking pan, knocking off excess flour.
Melt butter with chocolate in a 2- to 3-quart saucepan over low heat. Remove from heat and stir in sugar, eggs and vanilla, then beat until well combined. Stir in flour and salt until just combined.
Pour batter into baking pan. Bake until a wooden pick or skewer inserted in center comes out with a few crumbs attached, about 40-45 minutes. Do not overbake.
Cool completely in pan on a rack, then cut into 16 bars.
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What brand of chocolate do you buy for the brownies? I really like the Whole Foods cocoa chips (but they are more like small disks). They melt well and are delicious!
ReplyDeleteI have used Baker's and Ghirardelli and it doesn't really seem to matter here. Whatever you have on hand is likely to be delicious.
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