David Lebovitz’s Best Brownies

Did I ever tell y’all about the time I ran away from home in an attempt to go meet Bob Dole?

You remember Bob Dole, right? He was the senator of Kansas and I think he ran for president when I was in high school. Of course, he was also in Viagra commercials, and as a high school student, that was the selling factor for me.

Viagra commercial + high school student = comedy gold

Anyway, one day my bestie just let it slip out in regular conversation that her father’s cousin was somehow related to Bob Dole. So, we hopped in the car, swung by the gas station and asked the cashier for directions to Kansas (“Um, that way, I think,” she said, gesturing towards the highway. We bought a map somewhere along the way.), and off we went.

Our parents were thrilled.

Okay, actually they called the cops and had to come pick us up somewhere in Missouri. We’re from central Illinois, so this was probably not their idea of a good time, but whatever.

I was grounded for, like, ever. I’m probably technically still grounded, to be honest. I never should have brought this up. My parents are totally going to take my phone and car away from me now.

That story has nothing to do with anything, but I was just remember how we ate Tootsie Pops for lunch on our trip (we were on a really tight budget, you guys) and thinking how that would never fly now. Mama needs food. Tootsie Pops aren’t cutting it.

I might be able to call these brownies lunch, though. In fact, I’m almost sure of it.

These were chewy and super chocolatey. My personal favorite brownies are still this recipe, but that doesn’t stop me from testing new recipes. You should do your own research, of course. It’ll make you feel all science-y and your belly will be full of chocolate gooey goodness.

David Lebovitz's Best Brownies

Ingredients:

6 tablespoons butter, cut into pieces
8 ounces bittersweet or semisweet chocolate, chopped
3/4 cup sugar
1 teaspoon vanilla
2 large eggs, at room temperature
1/4 cup flour
1 cup walnuts, almonds, hazelnuts, or pecans, toasted and coarsely chopped (I omitted these)

Directions:

Preheat the oven to 350 degrees. Line a 9-inch square pan with 2 lengths of foil, positioning the sheets perpendicular to each other and allowing the excess to extend beyond the edges of the pan. Lightly grease the foil with nonstick cooking spray.
In a medium saucepan, melt the butter, then add the chocolate and stir over low heat until the chocolate is melted and smooth. Remove from the heat and stir in the sugar and vanilla until combined. Beat in the eggs one at a time. Add the flour and stir vigorously for 1 full minute, until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan. Be sure to mix for the full minute and to stir the mixture vigorously. Stir in the chopped nuts, if using.
Scrape the batter into the prepared pan and bake until the center feels almost set, about 30 minutes. Don’t over bake.
Let cool completely in the pan before lifting out the foil or parchment to remove the brownies. Cut into small squares.

recipe from Ready for Dessert