brownies1Sundays chez moi are reserved for three things: Laundry, housekeeping, and cooking.  I get these three things done and it will last me a week or more; I don’t, and I start scrambling around Wednesday.  So my Sunday cooking usually consists of a huge pot of spaghetti sauce or pumpkin soup plus something sweet.  Culinarily I’m not very adventurous (I don’t have the touch), but I do like to try new things occasionally.

Recently I’ve been on a brownie high, primarily because for the life of me I couldn’t the recipe right.  I added more flour.  I added less.  I added the chocolate mixture warm; I added it cold.  I fussed with the baking time and the cocoa powder, I tried brown and white and caster sugar – I tried EVERYTHING.  To no avail.  Every single time my brownies came out hard as rocks, and the last time I swear I almost cried.

Then a miracle happened.  

I baked one Sunday, took it out, put it back a few hours later in the cold oven, and totally forgot about it until Wednesday.  Then I took it out, cut it into its customary bite-sized cubes, tried one – and it melted in my mouth.  I tried another; I nearly died of happiness.  These brownies are damn good.  (Canadians who live near a Loblaws: You know those Farmer’s Market Two-Bite Brownies?  Yeah.  Like those, but better because they’re homemade, they’re fresh, and they don’t make you feel guilty.  Terribly.)

So obviously the secret to these brownies is longevity.  The longer I left them, the better they tasted.  Can any bakers out there confirm?

And just to share, here’s the recipe. It yields denser, chewy, almost fudge-like brownies (my favourite kind), instead of the floury, cakey kind (which taste like chocolate cakes masquerading as wannabe brownies):

Brownies

  1. Preheat to 160 C.  Line a tin (roughly 8″ x 10″) with baking paper.
  2. Melt 250 g butter (chopped) and 200 g dark chocolate (I use cooking chips) over low heat in a pot until smooth.
  3. Meanwhile, beat until fluffy wet ingredients (4 eggs, 1 3/4 c. brown sugar) and mix dry ingredients (1 1/4 c. regular flour, 1/3 c. cocoa powder, 1/4 tsp. baking powder).  The actual recipe says to sift the dry ingredients, but since I don’t have a sifter I cheat and give it a good whisk; seems to work.
  4. Add dry mixture to wet mixture gradually until just combined.
  5. Add melted chocolate mixture (cooled slightly) to above until just combined.  Pour into baking tin.
  6. Bake until set (usually around 50 min).  If you poke a knife in it, it should come out with moist crumbs stuck to it (unlike muffins, cakes, and more floury things).
  7. Leave for 2+ days.  The longer the better.  Otherwise you’ll be masticating brownie bricks.

Enjoy!

– Jean AAR