Robert’s Absolute Best Brownies

Robert’s Absolute Best Brownies is a side dish that serves 9. One serving contains 386 calories, 5g of protein, and 26g of fat. For $1.12 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe is liked by 4174 foodies and cooks. A mixture of vanillan extract, flour, pecans, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Leites Culinaria. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 35%, this dish is not so amazing. Try BB Mondays: Robert’s Absolute Best Brownies, Better Than Robert Redford, and Robert Redford for similar recipes.

Servings: 9

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

2 large eggs, at room temperature

1/4 cup all-purpose flour

1 cup walnuts, almonds, hazelnuts, or pecans, toasted and coarsely chopped

6 tablespoons (3 ounces) unsalted or salted butter, cut into pieces, plus more for the pan

8 ounces bittersweet or semisweet chocolate, chopped

3/4 cup sugar

1 teaspoon vanilla extract

Equipment:

oven

baking paper

aluminum foil

frying pan

sauce pan

Cooking instruction summary:

1. Preheat the oven to 350°F (175°C).2. Line an 8-inch square pan with 2 long lengths of aluminum foil or parchment paper, positioning the sheets perpendicular to one other and allowing the excess to extend beyond the edges of the pan. Lightly butter the foil or parchment. [Editor's Note: The original recipe calls for a 9-inch square pan, although we've had better success with an 8-inch pan.]3. In a medium saucepan over low heat, melt the butter. Add the chocolate and stir by hand until it is melted and smooth.4. Remove the pan from the heat and stir in the sugar and vanilla until combined. Beat in the eggs by hand, 1 at a time. Add the flour and stir energetically for 1 full minute—time yourself—until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan. [Editor's Note: There are two crucial elements in the making of these brownies. One is throwing yourself into the making of them by stirring them "energetically," as the recipe stipulates. The second, also spelled out in the recipe, is making certain you stir the batter thusly for a full minute. It may appear to separate a few seconds into stirring, and it may appear grainy midway through, but when you stir with vigor for a full 60 seconds--and we do mean a full 60 seconds, along the lines of "One Mississippi, two Mississippi..."--you'll end up with a batter that's rich, thick, satiny smooth, and glossy as can be. Therein lies the difference between dry, crumbly brownies and the world's best brownies.] Stir in the chopped nuts.5. Scrape the batter into the prepared pan and bake until the center feels almost set, about 30 minutes. Do not overbake.6. Let the brownie cool completely in the pan—this is the difficult part—before lifting the foil or parchment and the block of brownie out of the pan. Cut the brownie into squares. (The brownies will keep well for up to 4 days and can be frozen for up to 1 month.)

 

Step by step:


1. Preheat the oven to 350°F (175°C).

2. Line an 8-inch square pan with 2 long lengths of aluminum foil or parchment paper, positioning the sheets perpendicular to one other and allowing the excess to extend beyond the edges of the pan. Lightly butter the foil or parchment. [Editor's Note: The original recipe calls for a 9-inch square pan, although we've had better success with an 8-inch pan.]

3. In a medium saucepan over low heat, melt the butter.

4. Add the chocolate and stir by hand until it is melted and smooth.

5. Remove the pan from the heat and stir in the sugar and vanilla until combined. Beat in the eggs by hand, 1 at a time.

6. Add the flour and stir energetically for 1 full minute—time yourself—until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan. [Editor's Note: There are two crucial elements in the making of these brownies. One is throwing yourself into the making of them by stirring them "energetically," as the recipe stipulates. The second, also spelled out in the recipe, is making certain you stir the batter thusly for a full minute. It may appear to separate a few seconds into stirring, and it may appear grainy midway through, but when you stir with vigor for a full 60 seconds--and we do mean a full 60 seconds, along the lines of "One Mississippi, two Mississippi..."--you'll end up with a batter that's rich, thick, satiny smooth, and glossy as can be. Therein lies the difference between dry, crumbly brownies and the world's best brownies.] Stir in the chopped nuts.

7. Scrape the batter into the prepared pan and bake until the center feels almost set, about 30 minutes. Do not overbake.

8. Let the brownie cool completely in the pan—this is the difficult part—before lifting the foil or parchment and the block of brownie out of the pan.

9. Cut the brownie into squares. (The brownies will keep well for up to 4 days and can be frozen for up to 1 month.)


Nutrition Information:

Quickview
383k Calories
4g Protein
26g Total Fat
34g Carbs
2% Health Score
Limit These
Calories
383k
19%

Fat
26g
41%

  Saturated Fat
11g
71%

Carbohydrates
34g
11%

  Sugar
26g
29%

Cholesterol
63mg
21%

Sodium
86mg
4%

Caffeine
21mg
7%

Get Enough Of These
Protein
4g
9%

Manganese
0.86mg
43%

Copper
0.46mg
23%

Magnesium
60mg
15%

Fiber
3g
13%

Iron
2mg
12%

Phosphorus
124mg
12%

Selenium
7µg
10%

Zinc
1mg
9%

Vitamin B1
0.11mg
8%

Vitamin A
314IU
6%

Potassium
210mg
6%

Vitamin B2
0.1mg
6%

Vitamin E
0.64mg
4%

Vitamin B5
0.37mg
4%

Folate
14µg
4%

Calcium
32mg
3%

Vitamin B3
0.56mg
3%

Vitamin K
2µg
3%

Vitamin B12
0.16µg
3%

Vitamin B6
0.05mg
3%

Vitamin D
0.36µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Beef Pot Pies with Irish Cheddar Crust
How to Make Homemade Granola
s for Gluten-Free Chocolate Chip Cookies
Roasted Spring Root Vegetables
Autumn Squash Casserole
Beef Fajita Marinade
Apple Beer Bread
Three Bean Vegetarian Chili #WeekdaySupper
Coconut Oreo Truffles
Oaty fish & prawn gratins
Food Trivia

Death row inmates in Texas don't get to pick their last meal.

Food Joke

Jack goes to the doctor and says "Doc I'm having trouble getting my penis erect, can you help me?" After a complete examination the doctor tells Jack, "Well the problem is that the muscles around the base of your penis are damaged. There's really nothing I can do for you unless you're willing to try an experimental treatment." Jack asks sadly, "And that would be?" "Well," the Doctor explains, "What we would do is take the muscles from the trunk of a baby elephant and implant them in your penis." Jack thinks about it silently then says, "Well the thought of going through life without ever having sex again is too much, let's go for it." Jack went under the knife, and, after a period of recovery and healing, returned to the Doc for his blessing. Following the examination, the Doc pronounced Jack "healed and ready for action". Eager to use his experimentally enhanced equipment, Jack planned a romantic evening for his girlfriend and took her to one of the nicest restaurants in town, anticipating a happy conclusion to the evening. In the middle of dinner he felt a stirring between his legs that continued to the point of being painful. To release the pressure, Jack placed his napkin on his lap and unzipped his fly. His penis immediately sprung from his pants, flipped the napkin on the floor, went to the top of the table, grabbed a bread roll and then returned to his pants! His girlfriend was stunned at first but then, imagining the possibilities, said with a sly smile and a gleam in her eye, "That was incredible! Can you do it again?" Jack groaned, "Probably, but I don't think I can fit another roll in my ass."

Popular Recipes
Gluten Free Yellow Cake And Cupcakes

Foodista

Neelys Short Ribs

Foodnetwork

Chocolate Peanut Butter Fudge

tasteahalics

Oreo Truffle Bats

Bakers Royale

Artisan Farfalle Pasta With Smoked Salmon and Cream Sauce

Foodista