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
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Food Trivia

Lettuce is a member of the sunflower family.

Food Joke

Two women had been having a friendly lunch when the subject turned to sex. "You know, John and I have been having some sexual problems," Linda told her friend. That's amazing!" Mary replied, "So have Tom and I. We're thinking of going to a sex therapist," said Linda. "Oh, we could never do that! We'd be too embarrassed!" responded Mary. "But after you go, will you please tell me how it went?" Several weeks passed and they met met for lunch again. "So, how did the sex therapy work out, Linda?" "Things couldn't be better!", Linda exclaimed. "We began with a physical exam, and afterward the doctor said he was certain he could help us. He told us to stop at the grocery store on the way home and buy a bunch of grapes and a dozen donuts. He told us to sit on the floor nude, and toss the grapes and donuts at each other. Every grape that went into my vagina, John had to get it out with his tongue. Every donut that I ringed his penis with, I had to eat. Our sex life is wonderful, in fact it's better than it's ever been!" With that endorsement, Mary talked her husband into an appointment with the same sex therapist. After the physical exams were completed the doctor called Mary and Tom into his office. "I'm afraid there is nothing I can do for you," he said. But doctor," Mary complained, "You did such good for Linda and John, surely you must have a suggestion for us! Please, please, can't you give us some help? Any help at all?" "Well, OK," the doctor answered. "On your way home, I want you to stop at the grocery store and buy a sack of apples and a box of Cheerios..."

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