Brownies!

comments: 116

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Chocolate craving. Resulted in brownies. Which I've never, ever been good at. Until now!!! These were awesome. They're fudgy (not cakey — I don't really like cakey brownies) and salty (the original recipe calls for 1/4 teaspoon salt, but I added 1/2) and not too sweet. You can add 1/2 teaspoon vanilla extract, but Larry doesn't, and neither did I. I ate them for dinner with a giant glass of cold milk while sitting under a giant duvet with all the windows open and the October evening blowing in. Oh yeah.

Crowd-Pleasing (Fudgy) Family Brownies
from Sara Bir in The Oregonian, modified by my friend Larry Payne

Makes 16 brownies

7 tablespoons unsalted butter
4 ounces unsweetened chocolate, finely chopped
1 cup granulated sugar
1/2 teaspoon salt
2 cold eggs, straight from the refrigerator
1/2 cup all-purpose flour

Preheat oven to 325 degrees.

Melt the butter in a high-sided saucepan over medium heat, keeping an eye on the pan so the butter does not burn. When the butter is quite hot (you may hear it sizzling or popping a bit), remove the pan from the heat and add the chopped chocolate. Stir once and set aside to finish melting while you prepare the pan.

Line an 8-inch square pan with foil or parchment paper, letting several inches hang over two opposite sides to create handles. Grease the pan and foil and set aside.

Now, stir the chocolate and butter mixture until it is smooth and the chocolate is completely melted. With a wooden spoon or with an electric mixer, beat in the sugar and salt, then beat in the eggs, one at a time. (Add the vanilla, if using.) Beat in the flour until the batter is smooth. Spread the batter in the prepared pan.

Bake until a toothpick inserted in the middle of the pan comes out with moist crumbs, not raw batter, about 30 minutes. Cool on a rack or place in the freezer until browies are cool and set. Using the parchment or foil handles, lift the brownies out of the pan. Sprinkle with powdered sugar. Cut into squares and serve!

116 comments

Made these last week (possibly even on the day that you posted them!). I was interested by the unusual method and you are right... the recipe gives nice slightly fudgy brownies, best warm, but still really good for a few more days. Also easy enough for my almost-3-year-old girl to do much of the hard work (she can even put in eggs). Making another batch today!

PS Thank you for the sequins. Have a lovely autumn you four. XXX

Looks like Heaven!

I made these a week ago, the day you put it up and they were fabulous.

I am secretly holding my breath for you both and hoping that the time ticking by without you posting is because your own hopeful wishes are coming true. xx x

Mrs. Tibbetts says: October 18, 2012 at 08:38 AM

You have not blogged since October 11th. Get yourself back to work young lady!!!!!!

Yum, yum! I've already made your brownies twice, Alicia -- the first time for treats for my son's lunch, and last night as dessert when we had my brother and sister in law over for dinner. Always watching my weight, I only ate one brownie from the first batch -- one half brownie one day, one half the next. Last night I was full from dinner and prided myself on skipping dessert. haha. Didn't last. At 11:00 p.m. I climbed into bed with a WHOLE brownie and my nightly reading material. Such a sweet lullaby! I've only made brownies with cocoa powder (a delicious Hershey's recipe), never melted chocolate. I now have two favorite brownie recipes. Thanks for your lovely blog and the sushine your share with your readers! -- Tracey

Yum.

Yum! We have tried Nigella's brownie recipe and for us, it's only just ok.... with a small baker in the house (Amelia! Just 10 - has discovered the joy - and I'm getting chubbier as a result!) we will be sure to try this recipe. Thanks Alicia.

Hoping the longish time between posts means something wonderful is happening... ;)

I've now read this post for seven straight days in a row ~ wondering "What's Alicia up to? How's Clover?" and hoping everything is okay there.
Long time no blog :(

kindly,
Jenny

Me too!!!! I so hope a very special sort of magic is on its way to you! My fingers are crossed for only the most wonderful happenings in your world.

Oh me too, I hope that the lack of a new post means *something really, really special*, I hope, I hope, xox

Love this! These brownies look sooooo good!

I work with AllFreeCrochetAfghanPatterns and have been trying to contact you. Please email me if there is a good way to reach you. Thanks!

Adam Kaplan
akaplan@primecp.com

These brownies sure do look delectable but I'm afraid they just don't compare to that sweet little thing in your next post. Just sayin'. :)

My mom use to make me brownies for a treat once a month. Man were they good. She would put organic sugar cane and honey in them to give it extra flavor.

stumbled upon your blog yesterday and so glad i did! i was so touched by your recovery from the accident. your work is so beautiful and inspiring.
and i was so glad to find this recipe here. i baked these an hour ago and my husband and i ate half of the batch for lunch! so delish!

I just made these with about 1/2 cup of frozen cranberries mixed in. So, so good. Even better that I had leftover creme fraiche to go on the side. Yum! Thanks for sharing the recipe.

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About Alicia Paulson

About

My name is Alicia Paulson
and I love to make things. I live with my husband and daughter in Portland, Oregon, and design sewing, embroidery, knitting, and crochet patterns. See more about me at aliciapaulson.com

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Since August of 2011 I've been using a Canon EOS 60D with an EF 18-200mm kit lens and an EF 100mm f/2.8 Macro lens.