I have to admit something regarding these brownies…….
I didn’t try them…
Shocking I know, especially if you are aware of my intense love affair with chocolate….
However, they were baked, wrapped up, and delivered to my dermatologists’ office before my mom had a procedure done two weeks ago. My doctor is as much of a card-carrying chocoholic as I am, so I always like to take something extra delicious for him and his staff.
The next day, I had to take Alexander over to the office to have a palm thorn removed from his hand (long story) – but the girls made a point of telling me how absolutely delicious those brownies were – and was I sure I didn’t buy them somewhere?
Robert’s Best Brownies – adapted from David Lebovitz
8 oz bittersweet or semisweet chocolate, chopped
3/4 cup sugar
1 tsp vanilla extract
2 large eggs, at room temperature
1/4 cup all-purpose flour
Line the inside of an 8-inch square pan with 2 lengths of foil, positioning the sheets perpendicular to each other and allowing the excess to extend beyond the edges of the pan, or with a single large sheet of extra wide foil or parchment paper. Lightly butter the foil or parchment.
In a medium saucepan over low heat, melt the butter. Add the chocolate and stir by hand until it is melted and smooth.
Remove the pan from the heat and stir in the sugar and vanilla until combined. Beat in the eggs by hand, 1 at a time. Add the flour and stir energetically for 1 full minute—time yourself—until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan.
Scrape the batter into the prepared pan and bake until the center feels almost set, about 30 minutes. Do not overbake.
Let the brownie cool completely in the pan—this is the difficult part—before lifting the foil or parchment and the block of brownie out of the pan. Cut the brownie into squares.