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)
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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:
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