Saturday, March 14, 2009

Brownies and Ice Cream

First of all, I would like to say that this is something I would *love* to own:

It's the Cuisinart Ice Cream Maker.. oooh.

I see awesome homemade ice cream recipes all the time and it's pretty hard to make WITHOUT an ice cream maker.

Secondly, I would like to share with you the BEST brownie recipe in the WORLD. Every time I make these, I get tons of compliments.

Supernatural Brownies (from

2 sticks unsalted butter, each cut into thirds
8 ounces bittersweet or semisweet chocolate (I actually just used chocolate chips, works great!)
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed brown sugar (recipe calls for dark, I used light and it was fine)
2 teaspoons vanilla extract
1 cup all-purpose flour

One 13x9x2-inch pan, buttered (I have used butter and nonstick spray, both work).

Preheat oven to 350 degrees.

Put butter and chocolate in a heavy saucepan on medium-low and melt. Stir occasionally as they melt. (This can also be done in a microwave, but I personally hate doing it that way.)

Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour.
*Note: I did this by hand. It's not necessary to do in your mixer and it might overmix the brownies.*

Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust.

In my oven, this takes 30 minutes. I made these in 9x9 pans (two of them) the other day and baked them for 20 minutes. They came out fantastically fudgey-cakey. Probably in a non-crappy oven, this would be achieved at 30 minutes. But once your crust is cracked and set, it's time to take them out. Don't overbake!

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