She likes to bake. Actually, baking is the only thing she does. It's a passion.

Chocolatey Brownie Goodness

Posted: August 28th, 2009 | Author: bakezilla | Filed under: Bakezilla | 3 Comments »


I am so happy to be hanging out in Boston, where the weather is cool and I get to use premo kitchen stuff (my family has lived in this house for about 50 years, so we have collected some impressive cooking utensils), that I have been baking up a storm!  Today, I am going over to my aunt and uncle’s house for dinner, and then we are all seeing John Oliver, the Daily Show correspondent, perform live ::squeals with delight::.  And their daughter, my cousin, is a girl after my own heart.  That is, she is a total chocoholic, and has discriminating taste.  (At age 5, my dad was watching her, he bought her an ice cream at Carvel, which was right next to the grocery store where they had just done some errands.  She commented, “It’s okay, but not as good as Brigham’s.”  So, they drove to the next town and my dad bought her Brigham’s, which is a New England ice cream chain that does have really, really good stuff).

My cousin is now 13, and her taste has only improved.  So, I decided to whip up some brownies with a chocolate glaze.  Everyone thinks their brownies are the best, and I have read so many cookbooks saying they have the “world’s best brownie recipe” it makes your head spin.  The fact of the matter is that all brownies are a little different, and we all have different tastes, so let’s all just get along and quit with the competition.  This is the recipe I use, and I have to say, it’s mighty fine.

Preheat the oven to 350 and butter/spray a 9×13 inch baking pan.  Melt 5 squares of unsweetened chocolate (I always use Baker’s, because the original Baker’s Chocolate Factory was in Dorchester, MA, the section of Boston where I grew up) on the stove (NOT the microwave).  Make sure you stir constantly while you do this, because burned chocolate is really gross.  Let stand while you mix together 2 sticks of butter and 1 3/4 cups of sugar (I use brown because it gives the brownies a warmer, homier flavor, but white is fine also).  Add 5 eggs, mixing well after each.  Use the yolks for this one – it makes the brownies chewy.  Add in about 1 – 2 teaspoons of vanilla extract.  Then, stir in the chocolate, and mix it good.  Lastly, add 3/4 to one cup flour.  When I put on a glaze, I think it needs the full cup, but without the glaze, a little less flour makes the brownies extra fudgy.  My biggest secret is putting in about a teaspoon of cinnamon with the flour.  It makes the brownies have a certain flavor that feels like a warm sweater on a crisp fall day.  Other people like to add nuts, coffee, marshmallows or banana at this stage.  I usually don’t, but feel free to try and tell me how  it goes, I bet any of those things would be super delicious.

Bake them for 20 to 25 minutes.  Let cool (if you can wait that long!)

For the glaze, I put on a basic chocolate ganache (semi-sweet chocolate chips melted with cream), because I made these for a 13 year old chocolate fanatic, who my family clearly likes to indulge.  In the past, I have been known to put on caramel (brown sugar with butter or cream, melted together).  For college late night bake sales aimed at people coming home drunk, I would whip up buttercream (butter, powdered sugar, vanilla, and a little milk), and then pick out the marshmallows from lucky charms and put them on top.  I’m a maverick.

The best part about making these was that my dad’s cats supervised me while I made them.  Nothing like a little feline companionship to make you feel extra mushy when you bake!

Petey - one of my helpers!

Petey - one of my helpers!

3 Comments on “Chocolatey Brownie Goodness”

  1. 1 johanna said at 3:09 pm on August 28th, 2009:

    OH My Goodness.
    I’m making these a soon as I can. This seems like perfection. I have a couple questions, though —
    1. Should we use a double boiler to melt the chocolate (or a bowl over simmering water) or would a pan be ok?
    2. Could I put salted caramel as the glaze?
    3. Can you make some of these for me so I can taste-test?

  2. 2 Lisa BellaNox said at 3:51 pm on August 28th, 2009:

    Those look delicious but I would sooo fail at this because anything that requires constant stirring, I always burn. Guess I have the attention span of a gnat when I’m cooking… Er, really, I try to multi-task, and that is fail when something says “stir constantly”. LOL

  3. 3 bakezilla said at 8:32 am on August 29th, 2009:

    1. I use a pan, as long as you watch it closely, there should be no problem.
    2. I don’t see why not!
    3. YES, come on over! Bring the leftover vino and we will have a wine/brownie date and discuss my poor decisions with men.

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