At the Blue Hill Inn we start with a basic brownie recipe but frequently modify the batter based on ingredients on hand, the cook’s whims, or guests’ allergies or preferences. Using the highest quality ingredients and the freshest eggs makes all the difference.
- 2 sticks unsalted butter
- 4 ounces unsweetened chocolate (it is just fine to substitute with other chocolate you might have on hand. If it’s an especially sweet chocolate, reduce the amount of sugar a bit)
- 4 eggs
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup unbleached all-purpose flour
- 1/2 teaspoon salt
Additional notes Adding delicious extras just make a brownie better. Try up to 1 cup of any of the following: walnuts or pecans, coarsely chopped; chocolate bits, for texture and extra chocolatey goodness; shredded, unsweetened coconut; toffee bits; chucky peanut butter The procedure Preheat oven to 350 degrees. Grease and flour a 9×12-inch baking pan. Melt butter and chocolate in a double boiler over boiling water. When melted, set aside to cool to room temperature. Meanwhile, beat eggs and sugar until think and lemon-colored; add vanilla. Fold chocolate mixture into eggs and sugar. Mix thoroughly. Sift flour and fold gently into batter with salt, mixing until just blended. Fold in any extra bits. Pour into prepared pan. Baked for 25 minutes or until center is just set. Don’t overbake. Allow to cool before cutting.