Sometimes only a brownie will do. These brownies are truly amazing.
All kidding aside. I developed this recipe at my shop, and at times I felt like I should have a defibrillator behind the counter – just in case.
If a nutty brownie suits you, toss in the walnuts or pecans.
If more chocolate is what you crave, then by all means please add some chopped chunks to the batter.
Feeling decadent? Well, only fresh raspberries will do. The addition of anything will push the envelope of brownie greatness in my book.
So, let’s bake, experiment, and be happy!
Andrea’s Best Brownies
1 cup flour 1 teaspoon salt2 sticks (1 cup) butter
6 ounces of any dark chocolate you prefer (or good old Nestles out of the yellow bag will always work)
2 cups sugar 1 tablespoon vanilla (please use REAL extract, not “vanilla flavor” for best results)
4 eggs
Get your brownie baking pan ready. A typical Pyrex baking pan will do. Melt some butter and spread it all around the pan. You can use a paper towel if that will help you spread the butter. Real technical stuff here!
Whisk the flour and the salt together in a small mixing bowl. Set aside
Now make a water bath. Fill a saucepan with water, about half way. Set it on the stove and heat the water. You are about to make a double boiler. Place a heat-proof bowl, like a mixing bowl, right on top. The water may touch the bottom of the bowl, but it should not over flow. Place the butter and chocolate in the bowl. We are now melting the butter and the chocolate together.
Stir frequently; chocolate needs to be melted gently so it won’t seize. When the butter and chocolate are combined, looking all satiny and shiney, then add one cup of sugar and the vanilla. Set the mixture aside.
In a bowl for mixing, such as a KitchenAid bowl, or a bowl in which you can use a hand mixer, put the remaining cup of sugar and the eggs. Mix together until just combined. This is a little tricky, but important.
Take about half of the sugar/egg mixture, and while stirring, add to the chocolate mixture. Keep the egg mixture moving to prevent cooking the eggs.
Now back to your mixer — using the paddle attachment on the KitchenAid, or just go to town with your hand mixer — beat the remaining egg/sugar mixture on medium high until it doubles in volume, or about 3 minutes.
Using your handy-dandy spatula and a light hand, fold the whipped egg mixture into the chocolate mixture. Now sprinkle the dry ingredients over your batter. Gently fold, working only until you no longer see the flour.
Scrape all that batter into your prepared pan. Bake in a 350-degree oven for about 25 minutes, or like I always say, until done.
The top of the brownie will look like a dry lake bed. Test the brownies to see if they are done. You can put a toothpick or other similar high-tech device in the mix. It may come out “gooey” or not. You are mainly looking for the brownies to set up. When it sets up you are done heating this. They will continue to cook when you remove them from the oven. This will ensure that you do not overcook the brownies. You will want them nice and moist.
You MUST resist the urge to cut into these treats. Just wait! Let the brownies set for about an hour. You will be happy you waited.
Enjoy!
Andrea Charroin was a trained baker and pastry chef in San Francisco before she, her husband Westley, and their two sons moved to Redding nine years ago. After falling in love with Redding’s downtown, Andrea and Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is still asked about her Marathon Bars, Orange Twists and sourdough bread.
Copyright 2008 Andrea R. Charroin.
