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Fruit Salad
Ali Slagle
380 ratings with an average rating of 4 out of 5 stars
380
20 minutes
Published Oct. 11, 2023
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Heat the oven to 325 degrees, with a rack positioned in the center. Grease an 8-inch-square baking pan with cooking spray and line the bottom with parchment paper.
Combine the butter and sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the butter comes to a simmer. Turn off the heat, then add the chocolate chips and stir until melted. (The mixture will be grainy at this point.) Pour into a large mixing bowl and set aside until just warm to the touch.
Add the eggs and vanilla to the mixing bowl and whisk vigorously for 1 minute, until pale and glossy. Add the cocoa powder and whisk until incorporated. Add the flour, salt and baking soda and mix with a wooden spoon or spatula until well combined. Transfer the batter to the prepared pan and smooth the top.
Bake brownies until a toothpick comes out with just a few crumbs on it, 30 to 33 minutes. Cool completely in the pan before slicing into squares. Brownies will keep for up to 3 days, well-wrapped at room temperature.
Forget all of that. I owned a brownie company for 32 years. 1 pound of sugar. 3/4 pound of all purpose flour. 5 1/2 ounces unsweetened chocolate. 1 pound of unsalted butter. 5 large eggs beaten. (Optional, 12 oz of walnuts or pecans.) In saucepan melt butter and chocolate, add sugar, next add eggs, then flour, finally add nuts. Heat oven to 350 degrees. using 8 by 11 (or close to that) greased and floured baking pan (or parchment paper), depending on your oven, 40 minutes or so.
Add a little instant espresso powder….
I always use an instant-read thermometer to test doneness now; brownies are done at 206 deg F. That way, you get a perfectly moist and fudgy brownie once they cool. I start checking at the shortest recommended baking time.
After adding the chocolate to the melted butter & sugar it was super grainy/chunky and I got stressed that I did something wrong but after adding the rest of the ingredients it was all good. Straight out of the oven it looked super puffed up in the middle and I feared it had turned out too cakey but once fully cooled it de-puffed to the perfect flat chewy brownie recipe I have been searching for!
I'm not going to get into whose brownie recipe is best. That said, adding between a teaspoon and a tablespoon of instant espresso powder to any dark chocolate recipe really enhances the depth of the chocolatey-ness.
Seeing this recipe & all the great reviews, I knew I needed to make these brownies. Though Rashid’s recipe also intrigued me, given his 32 year ownership of a brownie factory, & simpler recipe all mixed in one pot. Solution: bake both Sorry Rashid, there is simply no comparison to Lidey’s truly amazing recipe, with its moist, rich, very chocolaty brownies, having just the right balance between almost cakey to nice and fudgie. Not to mention the shiny, crackly top layer. Just wonderful!
I agree with Rashid, only in smaller proportions: 1 c. Sugar, 3/4 c. Flour, 1 stick plus 2 T. Butter, 2 eggs, 6 T. Cocoa. Stir by hand, no mixer. Bake 350 for 30 minutes, 8x8 pan. Perfect!
Is this the recipe where someone from Germany could never get it right, so she moved to the United States and stole someone's husband? Because I want to eat those brownies.
No need for all this fuss - the secret to fudgy brownies with the shiny crispy top is one thing : replace half of the granulated sugar in your favorite recipe with powdered sugar. That's it!
Very nice fudge texture, and simple recipe to follow. I added 3/4 tsp salt; no regrets.
Excellent brownies. I doubled the recipe for a 13x9 pan, used half brown sugar, half white and half semi-sweet, half bittersweet Ghirardelli bars broken up, plus some walnuts. It needed 40 minutes. Easy, and yummy. Definitely in my rotation now.
This is a lovely recipe that comes together with ease. This is my new go-to brownie recipe. Thank you.
Absolutely perfect. But, to save myself from dirtying another bowl, I let the butter/sugar/chocolate mixture cool in the pan off the stove for a bit and then added the rest of the ingredients.
My new brownie go-to. Less convenient than boxed but great superior fudgy taste. Used dark chocolate chips & Ghirardelli Dutch process cocoa. Increased ingredient quantity to 1 1/2 and used 9" sq. metal pan. Baked @325° for 33 minutes. A bit too moist so may try 350° and/or longer bake time in the future. Did everything in one pot. Step 3 needs a rewrite! How do you add the eggs to the mixing bowl with the chocolate and whisk till pale and glossy!? Obviously a separate step in a separate bowl.
Not in love with this recipe, took 50 minutes to fully bake which was pretty surprising. I feel like they are really lacking in chocolate flavor and depth. It's a brownie, so I'm going to eat it, but I wouldn't make these again.
Has anyone tried adding Frangelico and/or hazelnuts to the batter?
Great recipe. I add 1/4 teaspoon each of chile de arbol and chipotle. First bite has no heat, but it comes on after you swallow. Almost too much, but fades after 15 seconds of tingling. Oh and some ground pecans. Decadent.
Have made these 3 times in the last 2 weeks. Great hit at Labor Day Sunday family picnic. For that last batch, I added 3/4 C toasted walnuts at the end. Delish. My sister panicked when she saw I'd "only" brought an 8x8 pan of dessert. More people than she expected had arrived: I just cut them into 16 2x2s and no one had to wrestle for the last one (I split it with my sister). Will make these again and again.
You can make this recipe for a 13x9 pan by simply doubling it and adding a few minutes to the baking time. Good if you have a lot of people or want a dessert for the entire week. The three day guideline is just that. These were fine for almost a week before they got finished.
These brownies are fantastic. I added half a cup of chopped salt roasted pecans. Not a one was left to dry out!
Best Brownie Recipe Redux Turn on oven to 350 degrees F. 1 stick of unsweetened butter 2 oz. unsweetened high quality chocolate squares 1 cup sugar 2 eggs 1/2 cup flour (whole wheat or white) 1 tsp vanilla or almond extract Melt chocolate with the butter in the microwave or over a bain marie. Let cool slightly and then add sugar and eggs. Beat well. Add flour and flavoring. Beat again. Put into a buttered square pyrex pan and bake 25-30 minutes
Instead of chocolate chips (which I don't care for in brownies), I would add walnuts!
Can I use cacao powder instead of cocoa powder for this recipe?
How do you make this vegan without ruining it?
I have an even better 2-tone brownie with chocolate drip frosting!!
The worst brownies ever. Something is wrong with the recipe. There is only a 1/2 cup of flour. How does one make brownies with that little of flour? Such a waste of time, every and ingredients. Please tell me how this is possible. The recipe came out a buttery burned mess.
If you add a single shot of espresso and up the chocolate, sugar, backing powder and flour accordingly (eye-balling of course) to get to the usual dough texture, you end up with the perfect amount of dough for a muffin tin of 12
Rashid, did you even try the recipe? And just because you had a brownie company for 32 years, doesn't mean they were great.
I made these last night for the first time and cooked them in a cast iron skillet (for which I didn't need parchment paper). The came out delightful, albeit not as chewy as I'd like. I love that they aren't super sweet. I saw a YouTube video that claims the secret to making any brownies chewier is to replace hand whisking with 5 min. in stand mixer (or handheld electric mixer) to thicken the batter. I'm going to try that next time.
These are super good and super easy. I have these ingredients in house all the time so they are a go-to for dessert. Love the,
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