Maida Heatter Brownies

Maida Heatter Brownies

Posted by admin on Tuesday, September 18, 2012 0

Believe it or not, I'm not tired of brownies yet. I guess I'm more of a chocoholic than I thought. Either way, I know that I could never get tired of eating these brownies from Maida Heatter.

The recipe calls for two types of chocolate - unsweetened and semisweet (though I used 70% bittersweet for extra chocolatiness). It also uses very little flour, just enough to hold everything together. With a recipe like that, you know you're in for some major gooeyness.

And OMG, these did NOT disappoint in that aspect at all. In terms of gooey fudginess, these were off the charts. I don't mean that they were so gooey as to be oozing out once you cut them. They definitely hold their shape. But, when you take a bite, all that luscious, rich, soft chocolate brownie just spreads and flows over your tastebuds. It's like chocolate velvet.

And tastewise? These are deep and dark, a grown- up type of brownie. I highly recommend using a good dark chocolate for these. Note, "good" does not mean expensive, but Nestle Tollhouse chocolate chips aren't going to cut it either. Trust me, this is the time to treat yourself.

All in all, these brownies were a heavenly experience, the likes of which I have never before known but will crave again and again. If you make them, you will too.

Maida Heatter's Dark Rich Brownies (She's in the Kitchen)

2 oz. unsweetened chocolate
4 oz. semisweet chocolate (I used 70% bittersweet chocolate)
1 stick unsalted butter
1/4 tsp. salt
1 tsp. vanilla
1 c. sugar
2 eggs
1/4 c. all-purpose flour

Combine the chocolates and butter in a double boiler and melt, stirring well until completely melted and smooth. Remove from heat.

Whisk the sugar with the eggs. Add the salt and vanilla. Whisk in the chocolate butter mixture until completely incorporated. Fold the flour in with a rubber spatula. Pour into a foil-lined 8x8 pan and bake at 350F for 30 min.