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:
covered percent of daily need
