Thursday, July 1, 2010

David Lebovitz's Absolute Best Brownies

Whenever someone says it's The Best or Absolute Best or Greatest or stuff like that, do they really mean it? I mean like I guess it's all relative, but are they really as good as they say? I'm not sure...These brownies are supposedly the "Absolute Best Brownies". Are they really? Maybe, but I don't think so. I think there are probably multiple best brownies. Plus, I can't choose my favorite. :)

So today's recipe is from David Lebovitz's book Ready for Dessert. As you can see from the title of the post. So a little background story first. Yesterday I was at whole foods, and I bought a big bar of valrhona chocolate. I love that chocolate!! It's AMAZING. And it was sooo good in these brownies. They were fudge-y, but I think I would've liked half milk chocolate and half dark chocolate instead of full on dark chocolate. To me it tasted like a really rich, dense, chocolate cake, so it wasn't my favorite, but they were still pretty good. My friends and I snuck them into the movie theater (shush!) and by the end of the movie they were all gone!!! (wooohooo A-team!) well that's today's recipe. Enjoy! 

Rob's Absolute Best Brownies (according to them...) -printer friendly version
adapted from David Lebovitz's book: Ready for Dessert
Ingredients:
6 tablespoons butter, cut into pieces 
8 ounces chocolate, chopped ( I used valrhona- thanks mom!)
3/4 cup  sugar 
1 teaspoon vanilla extract 
2 large eggs, at room temperature  (mine weren't at room temp and they were fine!)
3/4 cup all-purpose flour 

Directions:
1. Preheat oven to 350˚F. 
2. In a medium saucepan, melt the butter, then add the chocolate and stir over low heat until the chocolate is melted and smooth. 
3. Remove from the heat and pour into a large bowl
4. Mix in sugar and eggs. Beat in the eggs one at a time. 
5. Add the flour and stir energetically for 1 full minute, until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan.
6. Scrape the batter into the prepared pan and bake until the center feels almost set, about 30 minutes.
Let cool completely in the pan before lifting out the foil or parchment to remove the brownies. 

*My friends don't like nuts in their brownies, so I substituted 1/2 cup of flour for the nuts. I think the original recipe called for 1 cup of nuts and 1/4 cup of flour*



6 comments:

  1. Nice!! I'm going to try this recipe. Looks great!

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  2. I've heard about these and loved reading your review! This has been bookmarked :) Can't wait to try them!

    xxMK
    Delightful Bitefuls

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  3. Hey so, I am going to make these for a family reunion but I was wondering what size pan they cook in?

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  4. ajcabuang04: Thanks!

    Mary: Thank you!

    Sarah C.: oops sorry, forgot to say pan size, my bad. I used an 8x8 pan. Hope it goes well!

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