Here’s the Very Serious Brownies recipe from my “Picnic in the Garden” video. The brownies are serious indeed — dark, decadent, and totally addicting. My only advice, beyond the printable instructions below, is to use a high quality bittersweet chocolate, such as one that is 70% cacao. I used a standing mixer to beat the butter, sugar, and eggs, but handheld electric beaters will work just as well. Enjoy!
My Very Serious Brownies
These brownies are dark, decadent, and irresistible. I used a standing mixer to beat the butter, sugar, and eggs, but handheld electric beaters will work just as well.
Servings: 16
Ingredients
- 8 ounces (227g) bittersweet chocolate, divided
- 1 1/4 cups (284g) butter, softened to room temperature
- 1 1/3 cups (266g) sugar
- 1/2 cup (65g) all-purpose or "plain" flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (50g) baking cocoa
- 4 large eggs, at room temperature
Instructions
- Preheat the oven to 350°F (180°C). Spray a square 8-inch baking pan with cooking spray, and then line the pan with parchment paper (for easy unmolding).
- Chop 2 ounces (65g) of the chocolate, and set aside. Chop the remaining chocolate, and place it in a bowl over a pan of simmering water. When melted, remove from heat and set aside.
- Put the butter and sugar in the bowl of a standing mixer. Beat until light and fluffy -- about 5 minutes, scraping down the bowl as necessary. One at a time, beat in the eggs.
- Working by hand now, fold into the butter-sugar-egg mixture the melted chocolate, the reserved chopped chocolate, and the flour mixture. Pour the batter into the prepared baking pan. Use a spatula to smooth the top and to push the batter into the corners of the pan.
- Bake in the preheated oven until a skewer inserted into the "cake" comes as mostly clean -- a few crumbs should stick to the skewer -- 40-50 minutes, depending on your oven. Unmold onto a cooling rack and let cool completely (or almost completely) before cutting into squares or rectangles. Enjoy!
Mary Laiuppa says
Just watched the picnic recipe. Everything looked delicious.
I am just horrible a making brownies. I even mess up the brownie mixes. But I am really tempted to give this recipe a try. I trust you so maybe this will finally be the recipe I can make successfully.
I bought a food processor last Christmas but so far have only used it for chopping. I’m ready to get brave and try other things.
DaynMorganLeeMartaCorbien says
This recipe is not ‘serious’ but rather and by its 1-4 ratio totally fatal. -Nonetheless, tempting to try.
Mahalo.
DaynMorganLeeMartaCorbien says
The list of ingredients alone sufficiently describe the rich sweet easily imagnable to finish as smooth as a tongue-thickened fudge sauce.
Had I made the recipe, I’d doubtlessly have given ‘5 stars.’ -To be perfectly honest, then I’ll have to make a batch of the diabolically luscious soft chew brownies that can famish satiety.
But, that will not be for moons, yet -not until I’ve re-situated and been equipped with a working kitchen.
Until then, I am left recipe-reading; Such is my appetite, that even the recipe titles become appealing. -“My Very Serious Brownies”. In my ‘treat’ deficient delirium I, instead, read the haiku: my, very serious -brownies.
The topper, of course, would be one’s coffee of choice or, if of a peculiarly youthful disposition, a glass of chilled milk. No question, most everybody’s favorite, -even Cub Scouts like them! -Cheers.
Madeline Ramirez says
Best brownies I have ever made. Hands down. I did alter a bit – adding one teaspoon of baking espresso. These are swoon worthy. Thank you for sharing your glorious recipe.