If I was to believe what I was hearing on every news outlet (and alerts on my phone) I would have thought today was really the end of the world as I know it. When you live in Rowe it snows pretty much every. single. day. so I was at least expecting 5 or 6 inches on the ground when I woke up this morning. Nope, maybe 3 with it blowing all around.
The hype did get me into gear in the baking arena though and I made a huge pan of my favorite chocolate comfort food. I found the recipe for these brownies almost 7 years ago in Yankee Magazine. Julies’s Brownies is my go to brownie for a crowd or just for days when chocolate is the only thing that will do.
I am NOT a brownie baker – my kids will attest to that. I have made so many variations of brownies over the years – all of which were dismal failures. This recipe, followed to the letter is a winner and the best you will ever have. It makes a huge pan of brownies and I often put nuts on half and leave the other plain (for those walnut haters). I then cut them up and freeze half. There are always brownies available and they freeze perfectly. I’ve linked the recipe but here it is as well. They are that good.
Total Time: 35
Yield: about 40 pieces
Sometimes you just need chocolate to get things on an even keel. My dear friend Julie Fox makes these killer (and easy-to-do) brownies. They taste even better if someone makes them for you, so consider baking them for someone you love.
- 1-1/2 tablespoons unsalted butter, for greasing
- 4 tablespoons plus 3-1/2 cups sugar
- 3/4 pound (3 sticks) unsalted butter
- 8 ounces unsweetened chocolate
- 6 large eggs
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 cup chopped walnuts (optional)
Heat oven to 350 degrees. Butter a 12×17-inch jelly-roll pan and dust with 4 tablespoons sugar. Discard any sugar that doesn’t adhere to pan. In a small saucepan over low heat, combine 3 sticks butter and chocolate. Cook, stirring occasionally, until both have melted. Remove from heat and let cool to room temperature. In the bowl of a standing mixer, beat eggs with 3-1/2 cups sugar until blended but not “frothy.” Stir in vanilla, then chocolate. Add flour, stirring until just combined. Fold in nuts if you like
Spread batter in prepared pan and bake 35 minutes, or until set. (A wooden toothpick inserted in the center should come out almost clean.) Let cool completely before cutting.
So make yourself a batch – whether it’s storming out or sunny. You know why? They make the world’s best breakfast.