Brownies

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.