Yield: Yields one 9-inch-square pan of brownies.
These are the perfect brownies to make for a picnic or to just have hanging around for a snack. To transform them into an elegant dessert, add port-soaked dried cherries to the batter and frost the cooled brownies with a port-ganache topping (recipe: Port Ganache-Glazed Brownies with Dried Cherries)
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is my favorite brownie recipe hands down. I can make it without looking at the recipe now. To answer some other folks' questions, I make it all in the pan I melt the butter in (let it cool a bit first of course), I add 1/2 cup chocolate chips, and I bake it for exactly 40 minutes (electric oven, well heated, rotate every 10 minutes). I line my pan with parchment paper (so much easier) and I glaze with the related chocolate ganache recipe (not the cherries, which is too much bother for me). I put the pan in the fridge for a couple of hours before I cut them into pieces. I use my long serrated bread knife and rinse it in cool water between each cut. They always turn out fudgy and perfect and they are always a hit.
Taste good, but not crazy about fluffy texture nor vertical difference between centre pieces and edge pieces.
I'll go back to this recipe next time:
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?