B ack to school and chill in the air means one thing to me… time for a classic.
When nothing but chocolaty comfort will do, I prefer to reach no further than a big fudgy brownie. Deep and rich, crowded with a haggardly top, I am suddenly taken back to childhood parties, and hugged from the inside out. Brownies have been elevated by many pastry chefs to new levels, while at the same time being bastardized by a world of boxed mixes promising the perfect quick treat. Lost in the shuffle is the classic fudge brownie, in its simplistic glory. The ingredients are few, and this is the one area I stress a little change from tradition. Buy good butters, eggs, and chocolate. Brownie recipes vary so much, with everyone pushing for the perfect brownie, but really, why mess with something that delivers every time, and is quick to make. Brownies are something that scream to be homemade, cut haphazardly, and can I say I love to everyone from 8 to 80.
I spent an incredibly long time trying to find a brownie that would satisfy my boxed brownie eating little brothers. Nope, not it. That was all I heard about most of the recipes I would pour over and manipulate every few days. I finally gave up trying to please him, and settled with my classic. Schools of brownie making and enjoying at the most basic include the cakey, the super fudgy, the in-between, and the not to be missed "optional ingredients" versions with everything from candy bars, to nuts, to bacon in them. I prefer bacon with toast, and my brownies without nuts. Candy-like fudge should be fudge, and cake should be cake. Brownies should be brownies; moist and dense, cut into globs and eaten with your hands. I actually add more salt than some, and do not call for vanilla as the chocolate flavor is intensified by the salt and muddled by too much vanilla (a delicious, but competing flavor. Save that for the cupcakes you can actually make.)
The only thing you need after making these is a big glass of milk, and I will actually say, I prefer the non-milk soy or almond milks. Totally personal preference there, but it is nice to know an old favorite can marry so well with my new food choices.
Classic Fudgy Brownies
Preheat the oven to 350. Line an 8 inch square pan with foil and butter the foil. Set aside.
In a double boiler, or small sauce pan, let 8 oz of chopped semisweet chocolate, and 1 stick (½ cup) unsalted organic butter. Stirring and being careful not to scorch the mixture.
Let cool slightly, and whisk in 1 ¼ cups organic sugar until blended. Then add 3 extra large organic eggs, and ½ teaspoon sea salt.
Stir in ¾ cup of unbleached flour, and pour into the prepared pan.
Bake 40-50 minutes until tapping on the brownies gives to a gentle pressure, and insuring the middle is not completely raw.
Cool. Cut. Enjoy.
Other options:
Stir in 1 cup toasted chopped nuts, or sprinkle raw nuts on top as I find some nuts to just steam in the batter and lose much of their glory. Toasting can help that. Any nuts actually tastes great, and I have used it in combination with diced dried fruits as well sticking to the 1 cup addition guide. Dried cherry and walnuts go well. Dried pears make a surprisingly tasty fall treat.
If you must… you can make this recipe more cakey if you must by adding an egg and upping the flour to 1 cup.
For entertaining, line springform pan with parchment paper, letting the edges crinkle as they do. Let the edges of the paper extend at least a few inches above the pan bottom, and spray with cooking spray. Pour in the batter and bake as instructed. Cool and remove the pan, leaving a bakery style brownie "cake" for seriving. Hack into wedges and serve with warm caramal, good vanilla ice cream, or simple in a bowl with warm organic heavy cream mixed with a little vanilla, and/or powdered sugar poured over it. Can we can say luxurious?
