Chocolate Brownies

I've always loved easy to grab desserts such as cookies and brownies. What's not to love about them? I've been pretty consistent at making pretty great cookies for most of my life (as its noted in my profile!), but I've always had issues with brownies.

I have tried several brownie recipes from scratch and either came up with overly gooey brownies that looked more like fudge, or other recipes that yielded dry, crumbly cakey brownies. All this failure making brownies constantly had me turn into the boxed versions to get the consistency that I always yearned for. That is until I came accross this recipe. I had seen several other blogs comment on this Bon Appetite recipe for what may of them called "The Best" brownies ever. 

So I tried them, and I most definitely agree, these are THE BEST brownies I've ever made! I followed most of the recipe, the only difference is I didn't add any walnuts. I also added some course kosher salt sprinkled on top prior to baking. I highly encourage you to try this recipe out, I've made them 3 times, and they NEVER last more than a few hours! They are everything you want in a brownie too, they are soft inside, slighly chewey and most importantly heavenly chocolatey!

Ingredients:

Nonstick vegetable oil spray

10 tablespoons unsalted butter

1 1/4 cups sugar

3/4 cup natural unsweetened cocoa powder 

1 teaspoon vanilla extract

2 large eggs, chilled

1/3 cup plus 1 tablespoon all purpose flour

Position rack in bottom third of oven; preheat to 325°F. Line 8x8 or 7x11  inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend.

Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Transfer batter to prepared pan. Sprinkle a little coarse kosher salt over the mixture. Bake for 25 minutes. Make sure to let cool for several hours before cutting into squares.