Best-Ever Brownies

Photo: Jennifer Davick; Styling: Buffy Hargett
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.

Yield:

Makes about 2 1/2 dozen

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 3 Hours, 40 Minutes

Ingredients

1 (8-oz.) package unsweetened chocolate baking squares, chopped
1 1/2 cups butter, cut up
4 cups sugar
2 cups all-purpose flour
6 large eggs
1 tablespoon plus 1/8 tsp. salt
1 tablespoon vanilla extract
Edible gold leaf (optional)

Preparation

1. Preheat oven to 350°. Line a 13- x 9-inch pan with aluminum foil, allowing 2 inches to extend over sides; lightly grease foil.

2. 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.

3. 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.

Note:

Alex Hitz,

My Beverly Hills Kitchen

February 2013