Rich, chocolate brownie, Cristina Ferrare’s moist, perfectly dense, perfectly flavored simple brownie recipe.
As soon as I heard that it was Cristina’s Cookbook, I went and ordered the cookbook.
I’ve been to her site before and knew how delicious the recipes she shares are, so I knew I wanted to make something from the new cookbook in time for Dinner.
I got the book yesterday and immediately got to work deciding what I wanted to make.
It was so hard, there were so many delicious things. I finally narrowed it down to 5 things and then let the kids pick what we would make.
After the vote, we had a problem. Each person voted for a different item. That means it was left to me to decide.
So we made a split decision that we would spend the next week trying each of them and see what others would make for Dinner and then throw ours in last minute.
That didn’t quite work out the way I wanted it to, since I forget about Facebook but basically I was hoping that if we had five recipes, surely one of them wouldn’t be covered for the event. Right?
I checked the list and didn’t see two of our five recipes that we tried on there, so I picked the one that has the best photos to go with it and here it is.
These were super yummy – Absolutely fantastic. I would definitely make them again.
Recipe for Rich and Chocolaty Brownies
Cristina Ferrare’s Brownies, Rich and Chocolaty
- ½ cups unsalted butter cut into cubes at room temperature, plus additional for greasing the pan
- 3 oz. unsweetened chocolate chopped
- 1 cups granulated sugar
- ⅛ teaspoons salt
- 2 large eggs slightly beaten, at room temperature
- 1 ½ teaspoons vanilla extract
- ¾ cups cake flour
- 1 cups semi sweet chocolate chips
- ½ cups walnuts chopped (optional)
- Preheat your oven to 350.
- Grease an 8? pan with butter. She also recommended lining the dish with parchment paper cut to fit the pan and then greased on top with butter. I tried this and it had amazing results. Totally worth it.
- In a saucepan on low, combine the butter and unsweetened chocolate. Cook, stirring often, until chocolate is melted. Stir in the sugar and salt. Remove from heat and allow to cool for 10 minutes.
- After cooled, add the eggs and vanilla and blend well.
- Then add the flour and mix just until it is blended.
- Next add the semi sweet chocolate chips and walnuts and mix just until combined – do not over mix.
- Pour the batter into your prepared baking dish and spread it out evenly. Even tap the dish on the counter a couple of times to get rid of the bubbles in the batter and to further even it out.
- Bake the brownies for about 30 minutes checking after the 20-25 minute mark with a toothpick. As soon as it comes out clean, they are done. Don’t overbake or I’m pretty sure you’ll wind up with really gross brownies.
- Allow them to cool on a wire rack for about 30 minutes.
- Christina suggests using a butter knife to loosen the sides of the brownies from the baking dish – that works really well. Then invert them over a plate large enough to hold the whole thing and release them from the dish.
- Peel off the parchment paper, allow to cool and then you can slice them. Don’t try to slice them too soon or they start to fall apart.