Killer Brownies

When Oldest Son read in an earlier post that I was going to post a recipe for “Killer Brownies,” he said that it sounded interesting but wanted to know, “Why, when you hear about a really decadent dessert, does it have some name like ‘Chocolate Homicide’ or ‘This Cookie Could Kill You?'”

It’s a fair question – and one for which I have no answer. I mean, I have yet to be killed – or even bruised – by a chocolate dessert. But it does sound cool. At any rate, here is the recipe for Killer Brownies. It is adapted from a recipe in Great Cookies by Carole Walter, who is the High Priestess of Bad Ass Cookies. Make them, grab an icy-cold glass of milk, and commit fudgey hari-kari.

Killer Brownies

2 sticks (1 cup) unsalted butter

5 ounces unsweetened chocolate

4 large eggs

2 cups sugar

1/4 teaspoon salt

2 teaspoons vanilla extract

1 cup plus 2 tablespoons all purpose flour

1 1/2 – 2 cups coarsely chopped nuts – walnuts are great, but we like cashews

Preheat the oven to 350 F. Butter a 9 x 13 x 2 baking dish very well.

In a the top of a double boiler, or a bowl placed over (not in) simmering (not boiling) water, melt the two sticks of butter. When they’re about halfway melted, add the chocolate (if you’re using Baker’s chocolate, break the squares in half). Stir occasionally until the chocolate is completely melted. Remove from heat.

In a large mixing bowl, whisk the eggs well and add the sugar in a steady stream, whisking continuously. Whisk in the vanilla. Add the warm chocolate mixture – gently stir in about 1/4 cup, then add the rest, taking care not to aerate the mixture. Add the salt.

Sift the flour in a couple of tablespoons at a time, folding it in gently after each addition. Carefully fold in the nuts with a large spatula. Immediately pour the batter into the buttered pan and spread evenly with the spatula.

Bake for 30 minutes, or until a toothpick inserted in the middle comes out slightly moist – you want a few particles of brownie to stick to the toothpick. Do not overbake. Cool on a wire rack, and try to wait the 4 hours recommended by Ms. Walter (you won’t be able to, but they do taste better the next day). The brownies keep up to 5 days, wrapped tightly in foil or layered in an airtight container, with sheets of waxed paper between.


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