Almost Perfect Brownies (actually more like: Perfect Brownies)

(from Qetesh’s recipe box)

Crunchy brownies on the outside (stays like this for weeks!), chewy fudgy on the inside, super chocolatey. It’s the perfect brownie!

modified slightly from the ’Almost Perfect Brownie recipe" at A Finger in Every Pie (modified very slightly)

Source: http://fingerineverypie.typepad.com/my_weblog/2005/05/bittersweet.html

Prep time: 10 minutes
Cook time: 60 minutes
Serves 18 people

Categories: Desserts

Ingredients

  • 8 oz. unsweetened chocolate
  • 8 oz. butter
  • 1 generous tsp. vanilla extract (Madagascar preferred)
  • 2 cups granulated sugar
  • 1 cup light brown sugar (Muscovado preferred)
  • 2/3 cup condensed milk
  • 6 eggs
  • 2 cups unsifted flour
  • 1/2 cup unsweetened cocoa
  • 1 tsp. salt
  • 8 oz. walnuts, coarsely chopped

Directions

  1. This is a 2x batch; I usually halve this

  2. MODIFICATIONS: The original recipe had molasses/honey (which tastes very honey-ish and strong) instead of condensed milk and nuts are optional.

  3. Adjust a rack one-third up from the bottom of the oven and preheat to 350 degrees F. Cover the outside of a 15 by 10 inch jelly roll pan with aluminum foil, shaping the foil to the outside of the pan. Then lift the shaped foil off the pan and tuck it inside the pan, fitting it to the inner dimensions. Butter the foil generously.

  4. Measure the flour before sifting, then sift it together with the salt and cocoa and set aside. Melt the chocolate and butter in a large saucepan, stirring until smooth. Remove from the heat. Add the sugars, molasses/honey mixture and vanilla. Stir well. Beat the eggs lightly in a separate bowl, and stir them into the mixture. Don’t beat or overmix; stir just to combine ingredients. Fold in the flour/cocoa/salt, and then stir in the walnuts. Turn the mixture into the prepared pan and spread to make a smooth layer; the pan will be quite full.

  5. Bake for 40 minutes until a toothpick inserted in the center of the cake comes out clean but not dry (this usually is an 55-60minutes for me). Start testing them at 30 minutes, since ovens vary.

  6. Cool in the pan for 30 minutes. Then cover with a large rack or cookie sheet and invert. Remove the pan and the foil. Cover with a large rack and invert again, leaving the cake right side up to cool thoroughly. Cut into bars when completely cool. These are better after a day or so, when the chocolate flavor has had a chance to “bloom”. Store in the refrigerator to enhance chewiness.

  7. ADD: 1 tsp baking powder to this to neutralize acids. honey part is replaceable as is 1 egg.

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