Robert's Absolute Best Brownies
Try this Robert's Absolute Best Brownies recipe, or contribute your own.
Try this Robert's Absolute Best Brownies recipe, or contribute your own.
- 1 teaspoon pure vanilla extract
- 3/4 cup sugar
- 6 tablespoons unsalted butter cut into pieces
- 8 ounces bittersweet or semisweet chocolate chopped - i used ghirardelli 60% bittersweet cacao
- 2 large (or extra large eggs) at room temperature - fyi, i always use extra large eggs
- 1/4 cup all-purpose-flour
- 1 cup semisweet or bittersweet chocolate chips - i used
- you can also add in chopped walnuts or any nut of
- Carbohydrate 165.057612626862 g
- Cholesterol 183.18 mg
- Fat 137.421495440232 g
- Fiber 14.1369751334802 g
- Protein 13.1445597640451 g
- Saturated Fat 84.0656788020367 g
- Serving Size 1 1 recipe (452g)
- Sodium 41893.8977006382 mg
- Sugar 150.920637493382 g
- Trans Fat 7.91934171574091 g
- Calories 1811 calories
Step-by-step
- Preheat oven to 350 degrees.
- Line the inside of an 8-inch (I used my 8-inch glass baking dish) or 9-inch square baking pan with 2 lengths of foil or parchment paper, positioning the sheets perpendicular to each other and allowing the excess to extend beyond the edges of the pan. Then lightly butter the foil or parchment paper. I always butter the bottom piece so that the top piece sticks to it.
- Chop up and measure out your dark chocolate. I love using these Ghirardelli bars because they are each 4oz (8oz total) so I do not have to measure anything.
- These bars are also thin enough to break apart with my hand so I don’t have to actually chop them up with a knife. I break them apart in little pieces right over the heatproof bowl that I’m going to melt the butter and chocolate in (I do this before I set the bowl over the simmering water). It saves me a cutting board and knife to clean up. If you don’t have thin chocolate bars like these, then chop up your chocolate using a serrated knife.
- Tip: I always place some parchment paper on top of my cutting board when chopping up chocolate as it helps make clean up easier and you can always just lift and pour those small pieces of chocolate into your pan. It's easiest to chop chocolate with a serrated knife.
- Placed the chopped chocolate and butter into a heatproof bowl. Set the bowl over a pan of simmering water, (make sure that the bowl doesn’t touch the water) and melt the butter and chocolate together, stirring constantly with a rubber spatula, until melted and smooth.
- Immediately remove the chocolate from the heat and pour the chocolate mixture into a large bowl (unless the bowl you're using to melt the chocolate in is large enough). Make sure you use a spatula here so you can get all the chocolate goodness into the bowl.
- Add the ½ cup sugar and the 1 teaspoon vanilla to the melted chocolate and mix until combined.
- Using a whisk, add in the eggs 1 at a time until combined.
- Add the flour and stir the batter energetically for 1 minute until the batter loses it graininess, becomes smooth and glossy, and pulls away a bit from the sides of the bowl. The batter will also lighten up a bit in color.
- Note: This is a very important step!! Make sure that your stir vigorously for a full minute or a bit more. I suggest timing yourself. By doing this step you will end up with a batter that's rich, thick, satiny smooth, and glossy as can be and brownies that are rich and fudge-like. I'm going to warn you that you are going to have one tired arm after stirring vigorously for a minute, believe me!
- Using a spatula, gently fold in your chocolate chips.
- Scrape the batter into the prepared pan using a spatula to make it even.
- Bake until the center feels almost set and the edges are a bit firm, about 30-35 minutes. In my oven, my brownies are done around 32-33 minutes. Do not over bake.
- Note: Ovens vary in temperature and baking times, so get to know your oven and know how long it takes to bake things. If your oven tends to cook things faster, then check it before 30 minutes etc.
- The first time I baked these, I honestly thought they were underdone, but that is the way they are supposed to be. They're truly more of a fudge-like brownie than cake-like one. They will also firm up as they sit and cool.
- Let the brownies cool completely in the pan (about an hour or so) before lifting the foil or parchment paper and the block of brownies out of the pan.
- Peel down the parchment paper and cut the brownies into squares and store them in a sealed container.
Robert's Absolute Best Brownies: A Baker's Tale
The aroma of freshly baked brownies—rich, dark, and intensely chocolatey—is a siren song to my soul. It conjures images of cozy evenings, family gatherings, and the simple pleasure of indulging in a decadent treat. And while I’ve baked countless batches of brownies over the years, this recipe, Robert's Absolute Best Brownies, consistently reigns supreme. It's not just a recipe; it's an experience, a journey into the heart of chocolatey bliss. The texture is divine, a perfect balance of fudgy and chewy, with that irresistible crackle on top. The intense chocolate flavour isn't just a hint; it's a bold declaration of chocolate love.
I discovered this recipe quite by accident, a serendipitous stumble across a baking blog. The author, Robert, detailed each step with a passion that resonated with me. His insistence on vigorous mixing, his tips for perfectly melting the chocolate—these weren't just instructions, they were words of wisdom passed down from a seasoned baker. The attention to detail was exquisite, the kind of detail that transforms a simple recipe into a culinary masterpiece. The result? Brownies that were so rich and decadent, so deeply satisfying, that they silenced even the most discerning chocolate critics amongst my friends and family.
The journey to brownie perfection isn't always straightforward. I've had my fair share of disasters—underbaked brownies that resembled sad, gooey puddles, overbaked ones as hard as rocks. But Robert's recipe is a lifesaver, a guiding light in the sometimes chaotic world of baking. It's the kind of recipe you can rely on, time and time again, a recipe that always delivers. The careful attention to detail, the emphasis on precise measurements, and the thorough explanation of each step ensure a consistently delicious outcome. The recipe itself is surprisingly simple, yet the final product is anything but. It's a testament to the power of quality ingredients and meticulous technique.
Ingredients: A Symphony of Chocolate
The ingredients list is refreshingly straightforward, focusing on quality over quantity. The base of the brownies is a beautiful blend of high-quality dark chocolate and unsalted butter, creating a rich and intense flavour that forms the foundation of the brownie's deliciousness. The addition of eggs adds richness and structure, while the flour helps to create a perfect balance of moist fudginess and subtle chewiness. And of course, the chocolate chips—a final flourish of chocolatey delight—add an extra layer of textural and flavour complexity.
The Baking Process: A Labor of Love
While the ingredients are simple, the process is where the magic truly happens. Robert emphasizes the importance of thorough mixing, highlighting that this is key to achieving the perfect, glossy batter that yields those melt-in-your-mouth brownies. The careful melting of the chocolate and butter is paramount, ensuring a smooth, even texture free of lumps. And the baking time requires close attention, as the goal is a perfectly fudgy center without sacrificing the slight firmness of the edges. The wait for the brownies to cool is the most challenging part, tempting as they may be, warm from the oven. But patience truly is a virtue in this instance, as cooling allows the brownies to fully set and develop their rich, fudgy texture.
Beyond the Recipe: A Culinary Adventure
Robert's recipe is more than just a set of instructions; it's a culinary adventure. It's a journey through the world of baking, where precision and passion combine to create something truly extraordinary. Each step, from melting the chocolate to the crucial final stirring, is an opportunity to connect with the process and to appreciate the art of baking. It’s a reminder that even the simplest recipes can yield remarkable results with the right approach and a little bit of love.
Variations: A World of Chocolate Possibilities
While the original recipe is already a masterpiece, I’ve found that it lends itself wonderfully to experimentation. I’ve added nuts (walnuts, pecans, and even macadamia nuts), creating a delightful textural contrast. I’ve swapped out the bittersweet chocolate for milk chocolate for a gentler, sweeter profile. I’ve even infused the batter with a hint of espresso powder for a rich, mocha-like flavour. The possibilities are endless, making this recipe an adaptable canvas for your own culinary creativity.
More Than Brownies: A Connection
In the end, Robert's Absolute Best Brownies are more than just a delicious treat; they're a connection to a community of bakers, a shared experience of creating something beautiful and delicious. Each bite is a reminder of the joy of baking, the satisfaction of creating something from scratch, and the simple pleasure of sharing a sweet treat with loved ones. This recipe has become a staple in my kitchen, a beloved companion on my baking journey. It's a recipe that I'll continue to cherish and share, a recipe that always brings a smile to my face and a warmth to my heart. The perfect brownies? Perhaps not. But the perfect way to spend an evening? Absolutely.
