In another installment of The Brownie Face-Off, I will be testing out the Deep-Dish Brownie recipe from Food Network Kitchen’s How To Boil Water. The book was gifted to M and me by M’s mom when we moved into our current house. It has lots of good, basic information, as well as a bunch of easy recipes. I haven’t tried any of them yet, except for this brownie recipe. Because obviously.

Image via Food Network

Anyway, this brownie recipe, while fairly basic (and, as it turns out, almost the exact same as The Joy of Cooking‘s, so I won’t be making those), is pretty tasty. I’d score it 3rd after The Supernatural and The Baked (which are tied at this point and continue to vex me – which one is best? WHICH?). It is moist, pretty chocolatey, and easy to make. They’d be great for kids’ bake sales and parties, as this recipe has no fancy/weird/hard-to-find ingredients that one might find offensive.

Crumb bums.

Crumb bums.

Deep-Dish Brownies adapted from How To Boil Water

1/2 cup unsalted butter

4 ounces unsweetened chocolate

1 cup packed light brown sugar

3/4 cup white granulated sugar

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

4 large eggs

1 cup all-purpose flour

Position rack in the lower third of the oven and heat to 325 degrees Fahrenheit. Line an 8×8-inch baking pan with foil or spray with Pam.

In a double-boiler, melt the chocolate and butter.

Stir in the sugars, salt, and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and beat vigorously until fully incorporated. The batter should be thick and glossy. Add the flour and stir gently just until it disappears into the chocolate.

Pour the batter into the prepared pan and bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, 40 – 50 minutes (I found 40 minutes to be perfect for a bit gooier brownies).

Cool the brownies in the pan on the counter or on a rack if you have one.

Close up.

Close up.

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