• Cook with Love and Kosher Salt

     

holiday brownies

So my mom texted this AM, asking which brownie recipe to make for my dad because he needs to put on weight.  I immediately thought of these goodies.  Looking at the blog, I realize that I had yet to finish the write up.  And when I looked closer at my draft, I realized that my parents actually tried and like them when they were here last.  Kind of funny.

Rob said these are the BEST brownies to date.  This is an extremely compelling reason to try them because Rob is a tough crowd.  And yes, I know there is no crowd in one, but he can feel like a crowd with his chocolate thoughts and opinions.  Andy, Sylvie, my mom, my dad – whoever came by that week truly enjoyed.  These are chewy and chocolatey, and not as rich as my regular fudge brownies.  The brownies have a lovely sheen on top and yummy crisp edges.  It’s a really good brownie.  I called them holiday brownies only because I’m embarrassed to write “brownies again” 🙂  Try them!

I love this cookbook btw – it is filled with terrific, thoughtful, healthy and quick dinner recipes and a few dessert goodies at the end — this being one of them.

holiday brownies (from The Mom 100 Cookbook by Katie Workman) 

1 cup (2 sticks) unsalted butter
3 ounces unsweetened chocolate|
1/2 cup unsweetened dutch processed cocoa powder
2 1/2 cups sugar
1/2 teaspoon kosher salt (if using table salt, cut in half)
1 tablespoon vanilla extract
3 large eggs
1 1/2 cups all-purpose flour
chocolate chips (optional)
toasted nuts (optional)

Preheat the oven to 350 degrees.  Line a 13×9 inch baking pan with foil or parchment or use butter or cooking spray.

Place the butter in a medium sauce pan and over low heat, start to melt it.  Add the unsweetened chocolate by placing on top of the butter and slowly melt the two together.  Do not burn the chocolate or cook it.  If you are too worried doing it this way,  just use a double boiler or a makeshift one (metal bowl on top of a saucepan with an inch of barely simmering water).

Stir in the cocoa powder, sugar, and salt.  Then blend in the vanilla.  Beat in the eggs, one at a time and stir quickly after each one is added.  Then beat again once all incorporated.  Fold in the flour and chocolate chips and nuts if using.  I used chocolate chips.  I always do.  I usually use a darker semi sweet or a bitter-sweet (esp for Rob).

Bake for about 24-30 minutes…check them after 20 minutes.  Bake until the edges start to pull from the sides a tad, and a toothpick comes out just clean.

Let cool and enjoy!

 

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