Carrie MInns: The Best Brownies Ever

      Perhaps the Best Brownies I Have Ever Made

      Adapted from Karen's Working Parent No-Fuss Brownies. Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: 2 dozen

      Here's the thing about bakingthe ingredients really do matter. Try to use the best ingredients you can afford. Although, that being said, life is short, brownies should add pleasure to your life, not stress, and any combination of sugar, butter, and chocolate has got to be good, doesn't it? But, if you are making these to impressconsider your ingredients. For these, I use Scharffen Berger's 99% Cacao unsweetened dark chocolate, Straus Family Creamery's organic unsalted butter, Baker's sugar, locally farmed eggs, and a pure vanilla extract (no imitations). I think it makes all the difference. While you're at it, check the expiration date on your baking powder. The fresher, the better. Enjoy.


      • 4 oz. 99% cacao unsweetened dark chocolate (not the powder, the bar kind)
      • 2/3 c butter
      • 2 c sugar
      • 4 eggs, room temperature
      • 1 tsp vanilla extract
      • 1 1/2 c all-purpose flour
      • 1/2 tsp salt
      • 1 tsp baking powder


      1. Preheat your oven to 350 degrees. If you do not have an oven thermometer, I recommend getting one. Since baking actually is like a chemistry experiment, having an oven off by even 25 degrees can affect your final product. Such an easy thing to fix. (Ummm, so easy and yet I finally bought one just the other week after 10 years of suspecting my oven gauge might be off a bitwhich it was by about 25 degrees.)
      2. Grease a 9x12 (or thereabouts) pan or pyrex dish and set aside.
      3. Whip out your heavy bottomed dutch oven or soup pot. On low heat, melt your chocolate and butter in the pot.
      4. Take it off the heat and stir in your sugar with a whisk or a wooden spoon.
      5. One at a time, crack your eggs into the pot and whisk until incorporated.
      6. Stir in your vanilla.
      7. Dump your flour, salt, and baking powder on top of the rich chocolate mixture. With a fork mix the dry ingredients up a bit without digging into the chocolate.
      8. Pick up your wooden spoon or whisk again, and stir everything together until just combined. Don't over stir. We don't want that flour releasing all of its gluten. We're not making bread people.
      9. Pour the whole gooey mess, into your prepared pan.
      10. Bake for about 25 minutes but check at 20.
      11. Don't overbake. The brownies are done when a toothpick comes out almost clean.
      12. Cool for about 10 minutes in the pan, then cut into uniform squares.

      Makes at least 24 brownies or more, depending on how you cut them. Enjoy my friends!

      PS: If you are wondering about the room temperature eggsit helps them emulsify better with the solid ingredients. Think chemistry class here people.