“Research tells us fourteen out of any ten individuals likes chocolate.” –Â
Sandra Boynton
Our son and his wife celebrated their 21st wedding anniversary last week, and our granddaughter celebrated her 22nd birthday… where does the time go?!
RECIPE OF THE WEEK
In these days of data and research I love Sandra Boynton’s assessment of chocolate research in this week’s quote… doesn’t everyone love chocolate?! In 2008 I posted the recipe for the chocolate cake I made for our granddaughter’s birthday because chocolate was her favorite.
It seems fitting that I post celebrity baker Duff Goldman’s brownie recipe from Food Network Magazine in honor of our granddaughter’s birthday this year. To quote him, “There aren’t any special ingredients in these brownies, but the end result is just awesome.” I must say I agree! I also followed his instructions to serve the brownies with ice cream… duh!
DUFF’S “THE” BROWNIE
- 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the pan
- 9 ounces bittersweet chocolate, chopped
- 1 1/2 cups granulated sugar
- 3/4 cup plus 2 tablespoons lightly packed brown sugar
- 3 extra-large eggs, plus 2 extra-large egg yolks
- 3/4 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup semisweet chocolate chips or chunks (optional)
Preheat oven to 350 degrees F and butter a 9-inch square pan (or line pan with parchment paper).
In a double boiler, melt the butter and bittersweet chocolate together, stirring often to avoid schorching. Set it aside off the heat.
In a big bowl, whisk both sugars, the eggs and yolks. Whisk in the salt and vanilla. Add the melted butter and chocolate and whisk to just combine.
Gradually stir in the flour and mix until everything is combined and smooth. Stir in the chocolate chips.
Scrape the batter into the prepared pan and bake for 35-45 minutes, or until a toothpick inserted into the middle displays a much goo on it as you want to see in the middle of those brownies!
Let the brownies cool in the pan on a rack for about 45 minutes. Brownies need time to set, and if you try to cut them while they are too warm, they will fall apart and ruin your day. Slick them at room temperature or colder, and if you want them warm, just put them in a hot oven for a minute or two. Serve the brownies with ice cream, duh!
