My Favorite Brownies Of All Time by Mister Sive

July 22, 2020

{TPS has the wheel today and I am so happy he is sharing his brownie recipe with you all.}

I’ve always had a major sweet tooth, and like most American children, I LOVED brownies. I was fascinated by the variety of taste and texture, and could eat endless amounts. (Ah, youth, and youthful metabolism.)

After graduating college, with that ensuing fantastic burst of freedom and lack of responsibility, I decided there was no better endeavor than formalizing the best brownie recipe. That summer I lived with my brother Walter on our family’s old farm on a mountaintop in the Catskills of New York State, and over a couple months of cool, hay scented breezy evenings, with family or neighbors around for a twilight visit at the dining table, I came up with the following. 

First, some fundamentals. There is no baking powder or baking soda; the rise comes solely from eggs. This recipe is kind of like a merengue with the chocolate and flour suspended, cooked just long enough to set. And then, brace yourselves: no salt. I know salt enhances the opposite sensation of sweet. I know the past decade or so has seen an explosion of salt finished sweets, and I enjoy the salted Fran’s we sell at the shop. But for those desserts that don’t rely on the chemistry of salt for the baking process, I find there’s a mellowness that matches and draws out the sweetness. For those among you who find this unfathomable or heretical (perhaps my husband included), please just go ahead and add some.

Over low heat, melt 6 ounces of chocolate and 2 sticks of butter. I like mixing unsweetened baking and a semi-sweet; this version included some fab Guittard.) Then cool in the refrigerator or freezer, but don’t let it set.

Break 6 room temp eggs into a mixer and start whipping at medium speed. Gradually pour in 3 cups sugar and 2 or more teaspoons of vanilla extract. Turn to high and whip for a good minute or two until the mixture is thick and silky, with ribbons formed when lifting the mixer whisk.

Take the bowl off the mixer, and using the whisk with your hand, gently mix in the chocolate/butter. Before it’s fully mixed and still marbleized, gently and gradually fold in 2 cups flour until just mixed. At this point the batter should have the consistency of mousse; spread into a well butter sheet pan. Even out the dough with a rubber spatula, and then sprinkle 1 1/2 to 2 cups of whole walnuts over the top. Very lightly press the walnuts into the batter.

Bake in a pre-heated 350 degree oven for 15 to 25 minutes. Yes, your choice! The batter works well for both fudgy or cakey; I’ve used it individual ramekins to create a molten chocolate dish.

Let cool, cut into squares, and enjoy summer. Whipped cream and cut fruit (strawberries, peaches) is a great accompaniment. Freezing these works well, as it sets the moistness in the dough, and a day or more later (if you can wait that long) they’re good cool, just a few minutes out of the cold.

Here’s my secret to 33 years of happiness so far: my first step after baking is to cut the edges, and serve them to TKW in a bowl. The stomach is the surest route to the heart.