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The Ultimate Brownie Recipe… Scandalously Sinfully Delicious

 

brownie

These decadent, chocolaty square-shaped slices of heavenly bliss are sure to make you famous at potluck suppers, bake sales, and with your significant other (or potential significant other).  Do not be surprised if wedding proposals come flooding in alongside a plate of these sweet babies.  Consider this recipe an invitation to the popular table in the lunchroom.

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In order to make these ridiculously devilishly divine brownies, you’ll need a double boiler or just use a glass bowl over a saucepan with water in the bottom.  I’ll come clean and admit that the recipe contains alcohol.  Yep.  Of course, it cooks out and no one will get drunk from the brownies (trust me) but I try to give a heads-up before I give anyone a heart attack whilst reading the list of ingredients.  You could use a flavored syrup (like the kind used in coffee shops) instead if you have it on hand or just want to avoid using alcohol.

Ingredients:

  • 1 pound salted (regular) sweet cream butter
  • 36 ounces semi-sweet chocolate chips (I like using Ghirardelli)
  • 6 extra large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 4 tablespoons Hazelnut liqueur (could use Tia Maria, Godiva Chocolate, etc.)
  • 2 1/4 cups sugar
  • 4 oz. of cream cheese
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon dark cocoa powder (unsweetened)
  • 3/4 teaspoon salt
  • 3 cups chopped pecans (optional)

1. Preheat oven to 350°F.  Use parchment paper to line or grease & flour a 13″ x 9″ x 2″ pan (I love using the parchment paper for brownies because it makes removal so much easier).

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2. Chop the butter into cubes and place it in the top portion of the double boiler (or glass bowl) with the chocolate chips) over simmering water.  Stir with a spatula/scraper until fully melted and mixed into a gorgeous chocolate sauce.  Remove from heat.

3. Sift together: the flour, baking powder, salt, and cocoa powder.  Now sift it one more time.  Add the chopped nuts with the dry ingredients in a bowl and set aside.

4. In a large bowl, mix vanilla, liqueur, cream cheese, and sugar.  Stir in the eggs one at a time.  Don’t beat the eggs!  This is serious business, folks.

5. Now, mix the chocolate and the dry ingredients (with the nuts) with the egg mixture in the large bowl.  Stir with a wooden spoon or spatula (do not use a mixer).

6. Pour the brownie batter into the lined or greased & floured baking pan.  Rap the pan on the counter until the air bubbles stop coming to the surface to pop (this ensures that the batter is sitting in the pan without a bunch of air pockets).  Bake for 35 minutes or until a toothpick comes out clean (sometimes it takes a bit longer than 35 minutes so I check it every five minutes or so after that). Do not overbake!  Allow to cool slightly, score, and then allow to cool completely before removing from the pan.  Unless you are a freak (like me) and just must eat a brownie right away and cannot wait for anything to cool completely.  You are not alone, my friend.

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There you have it: brownies that are cake-like without being cake, fudge-;like without being fudge, soft & moist without being soggy, and crumbly with a crisp top without being dry.  Try it and tell me what you think.  Okay?

  • Julie at Elisharose - You know I’m going to try these – after a trip to the grocery store. They are definitely a different recipe than I have tried before. I’ll let you know. Thanks for posting.ReplyCancel

  • Sophie - Waw!! I am gob smacked!! This is surely spine trilling!!

    these brownies look so delectable!!!

    MMMMMM,..many kisses from hot Brussels!ReplyCancel

  • Sophie - Waw!! I am gob smacked!! This is surely spine trilling!!
    these brownies look so delectable!!!
    MMMMMM,..many kisses from hot Brussels!ReplyCancel

  • Rosa - it looks devilishly fudgy and sinfully scrumptious indeed!

    Cheers,

    RosaReplyCancel

  • Amy - All I have to say is……

    OH MY GOODNESS!!!ReplyCancel

  • Chocolate brownies – Dessert Recipes – UKTV Food - […] The Ultimate Brownie Recipe… Scandalously Sinfully Delicious … […]ReplyCancel

  • Robin B. - Hey Ms Lacy! :mrgreen:

    You write the BEST blog entries, my friend. Better even than a certain other popular blog (PW). You are more personable, too, in your writings.

    YUM brownies! I bet your hubby was in hog heaven for a few days with these. lol

    Love & hugs, Robin 😀ReplyCancel

  • Kath - These look delicious!!ReplyCancel

  • Shelli - Gals, these are delicious! I made them last night and they had rave reviews warm. Would be especially good with ice cream. They were well received at work as well.ReplyCancel

  • Simple Livin' gal - Thank you, Shelli! I’m so glad that you tried them and liked them!ReplyCancel

  • Dianne - OMGoodness! I am sooo going to make these! Thanks for sharing… Just wanted to let you know that I’ve given your blog an award on my blog post today. It’s at: http://patacakebabies.com/wordpress/ReplyCancel

  • Julie at Elisharose - Well, it took me awhile, but I finally made these last night. They are ridiculously rich. I really liked them. One thing though, I had so much batter, that I also filled a 9×9 pan in addition to the 9×13. I have A LOT of brownies right now! I need to go find some neighbors to offer them to or I might eat them all!ReplyCancel

  • Ann in Seattle - These look really great and I’m going to try time. One question though. Do I really use 36 ounces of chocolate chips and only 1 and a quarter cups of flour?ReplyCancel

  • Simple Livin' gal - Ann — Yes! Wild, eh? Try them and prepare for chocolate brownie bliss!ReplyCancel

  • Carol - Thank you so much for publishing this recipe for the world to use! Man, it is so good! Not sure I have ever had such a satisfying brownie. It is just what I was looking for! I made slight modifications: I made just 1/2 a recipe and baked it in a 9×9 aluminum pan. I don’t have X-lg eggs, so I used 4 large eggs in the 1/2 batch. They did take over 45 minutes to bake. They are so delicious. Thank you again so much!!ReplyCancel

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