Saturday, April 6, 2013

Classic Brownies

I make almost everything from scratch, but I must admit that there are some packaged brownies that we love. Unfortunately with all of the extra crap they put in packaged foods, I was on the search for a new brownie recipe. I found this recipe on Sprouted Kitchen, and Sara's description of the brownies sounded exactly like what I was looking for - fudgy and sweet, with no need for anything extra like icing. It delivered! These are rich and chocolately and delicious served warm with some vanilla ice cream. It is, by far, the best from scratch brownie recipe I've ever made.  

Classic Brownies
adapted from this recipe by Sara Forte of Spouted Kitchen which was adapted from David Lebovitz's Ready for Dessert.

5 Tbsp unsalted butter
8 oz 70% high quality chocolate
3/4 C sugar
1 tsp vanilla extract
2 large eggs, room temperature
1/4 C oat flour

1. Preheat oven to 350F
2. Line inside of 8 or 9 " square pan with parchment paper. Lightly grease with butter. 
3. Melt the butter in a medium saucepan, and add the chocolate. Stir over low heat until the chocolate is melted being careful not to burn. 
4. Remove from heat and stir in the sugar and vanilla. Then beat in the eggs, one at a time. 
5. Add the flour and a pinch of salt and stir until the batter becomes smooth. 
6. Bake in the prepared pan until the center is almost set, about 25-30 minutes. 
7. Let them cool in the pan before lifting out of the pan. 
8. For a nice and smooth cut, place the brownies in the fridge for 20 minutes before cutting with a sharp knife. 

1 comment:

  1. These are the best brownies I have EVER had!! Whenever she cooks them people fight over who gets to them first! Super moist and delicious.