Archive | March, 2007

The perfect brownie recipe

31 Mar

This is strictly my version of a perfect brownie recipe –


3(0.75 lbs) sticks unsalted butter

2 cups sugar

1.25 cups all purpose flour

6 large eggs

24 ounces semisweet chocolate chips

6 ounces unsweetened chocolate chips

2 tbsp intant coffee powder

2 tbsp vanilla extract

1 tbsp baking powder

a pinch of salt


Preheat oven to 350 degrees F. Butter a 12 by 18 inch sheet pan.

Melt together the butter, 1 lb semisweet(out of 24 ounces, keep 8 ounces separate for later) and all the unsweetened chocolate chips in a medium bowl over very very low heat and keep a watch on it or you might burn the chocolate (Alternatively, you can melt it over simmering water to avoid burning). Allow it to cool slightly.

In a large bowl, mix the eggs, coffee powder, vanilla and sugar. Pour the warm chocolate mixture into the egg mixture, lightly mix them and allow to cool to room temperature.

In another bowl, mix 1 cup of flour(keep 1/4 cup separate for later), baking powder and salt and add to the chocolate mixture.

Mix the remaining 8 ounces of chocolate chips with 1/4 cup of remaining flour and add them into the cooled batter.

Pour the batter into the sheet pan and bake for 20-25 min, rap the sheet against the oven to remove air and bake for 10-15 min more or until a toothpick comes out clean. Watch out for the last 10 min, so you do not overbake.

Cool thoroughly and cut into large squares.

Try it and I promise you’ll make them over and over again.