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Best-Ever Brownies

Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on time 20 mins
Total time 3 hrs, 40 mins
Yield Makes about 2 1/2 dozen
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.

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)

How to Make It

  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.

  4. Make-Ahead Tip: Freeze up to 2 months. If using gold leaf, add it just before serving.

My Beverly Hills Kitchen