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.
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.
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Total: 3 Hours, 40 Minutes
- 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)
- 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.
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