A few weeks ago, we had dinner with some good friends. We brought dinner and they supplied dessert. My friend made a delicious pan of brownies. Had I known that she had made brownies, I would have skipped dinner and headed straight for the good stuff!
I know brownies are pretty easy to make, but mine always turn out a bit dry. That is, until now! The brownies my friend made were really moist and chocolatey. After I told her at least fifty times how much I enjoyed them, she took pity on me and sent me the recipe. Here it is:
Bittersweet One Pot Brownies
From Jeanne Kelley
- 8-10 oz. dark, bittersweet or semisweet chocolate (about 54 to 60%percent cacao), coarsely chopped
- ¼ lb and 2 Tbs. unsalted butter, cut into pieces
- 1 cup sugar
- 3 eggs
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 3/4 cup unbleached all purpose flour
- 1 cup toasted walnuts or pecans, chopped (optional)
Preheat oven to 350ºF. Butter 9×9-inch metal pan. In large, heavy saucepan, melt chocolate and butter, over low heat, stirring frequently, until melted and smooth. Cool slightly; stir in sugar.
Whisk in eggs, vanilla and salt. Stir in flour. Add nuts (if desired) and transfer batter to prepared pan. Bake about 20 to 25 minutes, until a tester inserted near the center of the brownies comes out with a few moist crumbs attached. Cool completely. (Can be prepared 2 days ahead. Cover with foil.)
Cut into squares and serve. Yields 3 dozen small servings (or 9 big brownies).
I followed this recipe to a tee when I made it. I used 8 oz of chocolate in total. They came out a bit sweet, so next time, I would reduce the sugar by a 1/4 cup. I’ve served these brownies to a number of different friends and they all love them as much as I do. This recipe is a keeper! Enjoy!