That was until this past month. My daughter was longing for a trip to the Duchess for her favorite brownie when the urge took us both over to just make the damn things and make them now. We started searching the reliables: Ina Garten, Martha Stewart, Laura Calder and then the classics. What we came up with was a selection of recipes that were marginally different, based on your own preferences: all chocolate, dark or milk chocolate, pecans, walnuts, chocolate chips? We settled on our brownie primarily being the good old fashioned fudgy chocolate and a sprinkle of pecans for an extra crunch.
Note: the biggest problem is waiting for the darn things to cool. Jenna ate a 1/3 of the batch before the hour cooling was complete... Don't worry - it's a good thing :-)
Jenna's Fudgy Brownies
Ingredients:
1/2 cup unsalted butter, plus more for foil
8 oz. good quality, semi-sweet chocolate, coarsely chopped
1 1/4 cup sugar
3/4 tsp. salt
3 large eggs
3/4 cup flour
Optional:
nuts: 3/4 cup walnuts or pecans, milk, dark or white chocolate chunks
Directions:
Preheat oven to 350. Line an 8-inch pan with foil (leaving overhang on two sides); butter or spray the foil.
Place the butter and chocolate in a medium heatproof bowl and set over a saucepan of simmering water. Heat until the butter and chocolate are melted; stir.
Whisk sugar, then salt into the chocolate mixture; whisk in eggs and then gently whisk in flour just until the batter is combined. Do not over mix. Fold in any additions you might want.
Spread the batter into your foil-lined pan and bake for 45 minutes. A toothpick should come out almost clean - just a few crumbs attached. Remove from the heat and let the brownies cool completely.
Lift the foil (and brownies) out of the pan and peel the foil from the brownies. Cut into pieces and enjoy!
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