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The absolute best brownie recipe I have found is in the cookbook “Alice Medrich’s Cookies and Brownies”<\/em>. \u00a0Alice Medrich’s brownies are a fudgy, chocolate decadent treat that elevates the normal cake-like brownie to a special dessert. \u00a0When making these brownies it is important to use a 13 x 9 metal pan. \u00a0I found this one in a cook store in Minneapolis; the brand is “Doughmakers”<\/em>. \u00a0It turns out\u00a0a perfect tray of brownies every time. \u00a0You can serve these brownies with fresh raspberries and whipped cream or caramel sauce and a dollop of vanilla ice cream. \u00a0I usually make a tray and keep them in the freezer so I always have a special sweet treat on hand.<\/p>\n <\/p>\n <\/p>\n Best Ever “New Classic Brownie”<\/em> by Alice Medrich<\/strong><\/p>\n I have doubled Alice’s recipe.\u00a0 Serves 12-24 depending on how you cut them.<\/em><\/p>\n <\/p>\n INGREDIENTS: <\/p>\n DIRECTIONS: \u2022\u00a0I butter my metal pan and do not use parchment, but the recipe suggests lining the \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 bottom with parchment. \u00a0So try either way. \u00a0My pan works well without the parchment.<\/p>\n \u2022\u00a0First melt the butter and chocolate in a double boiler stirring with a wooden spoon. \u00a0When \u00a0 it is melted remove from heat and add the sugar, vanilla and salt.<\/p>\n \u2022\u00a0Next add the eggs one at a time stirring until each is incorporated into the batter.<\/p>\n \u2022\u00a0Finally add the flour mixing with a wooden spoon until the batter is glossy and smooth and \u00a0 it comes away from the sides of the pan.<\/p>\n \u2022\u00a0Stir in the nuts if you are using.<\/p>\n \u2022\u00a0Scrape the batter into the prepared pan and bake for approximately 20 minutes or until the \u00a0 brownies begin to pull away from the sides of the pan.\u00a0 The surface of the brownies will \u00a0 \u00a0 \u00a0 \u00a0 look dry but if you use a toothpick the center will be gooey.<\/p>\n \u2022\u00a0While the brownies are baking take a large baking pan and fill with ice cubes and cold \u00a0 \u00a0 \u00a0 \u00a0 water about \u00be inches deep.\u00a0 This is your ice bath and a crucial component to making \u00a0 \u00a0 \u00a0 \u00a0 these brownies!<\/p>\n \u2022\u00a0When the brownies are ready take them out of the oven and carefully place the pan in the \u00a0 ice bath (you do not want to splash water on the brownies).<\/p>\n \u2022\u00a0Cool the brownies in the ice bath for about \u00bd hr.<\/p>\n \u2022\u00a0When cool slice the brownies.\u00a0 I cut them in squares and then cut them on a diagonal.<\/p>\n \u2022\u00a0Dust with confectionary sugar and serve.<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" The absolute best brownie recipe I have found is in the cookbook “Alice Medrich’s Cookies and Brownies”. \u00a0Alice Medrich’s brownies are a fudgy, chocolate decadent treat that elevates the normal cake-like brownie to a special dessert. \u00a0When making these brownies it is important to use a 13 x 9 metal pan. \u00a0I found this one …
\n\u2022\u00a02 sticks of unsalted butter
\n\u2022\u00a08 oz of unsweetened chocolate (use semi-sweet and also\u00a0\u00bd\u00a0milk chocolate, it all works)
\n\u2022\u00a02\u00bd cups of sugar
\n\u2022\u00a02 teaspoons of vanilla
\n\u2022\u00a0\u00bd teaspoon of salt
\n\u2022\u00a04 large eggs
\n\u2022\u00a01 cup of all-purpose flour
\n\u2022\u00a0Optional: 2\/3 cups of chopped walnuts or pecans (I have also used cashews)<\/p>\n
\n\u2022\u00a0Preheat oven to 400 degrees, position rack in lower third of the oven.<\/p>\n
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