I hadn't made a brownie for a while, so what did I do? I made a brownie LOL. This is a recipe that calls itself the best brownie recipe - was it? Yes, I think it's a very good brownie - the texture is perfect, lots of good chocolatey goodness and is good with or without frosting. It's great by itself and it's also great, served warm with a big scoop of vanilla ice cream and a drizzle of hot fudge - no calories there;) But, now I have a question- we're very divided on this issue in my family - icing or no icing on a brownie? To keep the peace, I ice half my brownie and leave the other un-iced - seems to work for us. I know it's a life altering question (heavy sarcasm) but how do you serve your brownie, I'd really like to know.
So, let's get baking . . .
Brownie
Melt together, stirring until smooth (I used short bursts in my microwave) 1 c. butter 8 ounces semisweet chocolate
In a bowl, whisk 4 large eggs Add in and whisk until smooth 1/2 tsp. salt 1 c. sugar 1 c. packed b. sugar 2 tsp. vanilla
Add in the melted chocolate, stirring until combined
Stir in 1 c. flour, spooned into the measuring cup.
Mix until the batter is smooth.
Pour into a 13"x9" pan that has been lined with parchment paper.
Bake at 350 for about 40-45 minutes. The top should have a shiny crust and the batter should be fairly firm.
Cool completely before removing them from the pan.
