What makes Best-Ever Brownies the best? We think because they're super fudgy and standout with edible gold leaf on the tops. This dessert recipe makes for super fudgy brownies. For a more cake-like brownie, bake 5 to 7 minutes longer.
Preheat oven to 350°. Line a 13- x 9-inch pan with aluminum foil, allowing 2 inches to extend over sides; lightly grease foil.
Bring 1 inch of water to a simmer in bottom of a double boiler. Place chocolate and butter in top of double boiler. Cook, stirring occasionally, 5 to 6 minutes or until melted. Cool 10 minutes; transfer to a large bowl. Stir in sugar until blended. Stir in flour and next 3 ingredients just until blended. Pour batter into pan.
Bake at 350° for 32 to 35 minutes or until set. Cool in pan 30 minutes. Freeze 2 hours; cut into squares or triangles. Press tops with gold leaf, if desired.
Make-Ahead Tip: Freeze up to 2 months. If using gold leaf, add it just before serving.
I thought the salt content was a typo and should have gone with my gut.
These were so salty! I remade them with 2 tsp salt and they were WAY better.
PS Kattr26, you want them nice and firm for cutting because they are so sticky, cutting at room temp would make a huge mess. I gather the intent of gold leaf is to have these
for a special occasion where you'd care more about presentation. For just a family of 5, like mine, cutting the recipe in half is plenty... and my kids don't care to wait forever to have perfectly cut brownies. So, it doesn't ultimately matter.
I haven't made these, but felt it unfair that someone would rate it 1 star to ask a question. WHY do that???? This could keep someone from trying it because of a low or mediocre rating. I would usually not even look at a recipe with a 2 star rating, like this one has after the 1 star question asker. There should be an option to comment or ask a question without rating.