Thursday, March 29, 2007


Chocolate Brownies


My sweet tooth is working over-time.

I made these and had to off-load them onto The Ombudsman (my favorite non-boyfriend) who devoured them in a flash.

Sometimes, a kid just wants a brownie, ya know?

These are the cakey on the outside, dense on the inside type. Just the way me likes um. It makes a huge batch, so watch out!

Try them, and enjoy! (3/30. Note: I originally made this in a full sheet pan, which most people don't have, so I revised to recipe to half. It still makes a lot, but doesn't call for 10 eggs any more.)

1/2 pound butter
2 1/4 cups sugar
5 eggs, beaten
1 teaspoon vanilla extract
¾ cup flour
¾ cup dark cocoa powder
1/2 cup dark chocolate chips

Preheat your oven to 350 degrees.

Butter a 9x11 inch pan (or a half-sheet pan) and place a sheet of parchment paper on the bottom, then go on and butter that too and dust with some flour. Set aside.

Melt the butter in a large stock pot and add the sugar. Stir with a wooden spoon until the sugar and butter are dissolved and creamy. (No oil should be separate from the sugar) remove from the heat.

In a large bowl whisk together the eggs and vanilla. Very slowly while whisking, add in the egg mixture into the sugar mixture a little at a time, careful not to cook the eggs, until all of the eggs have been incorporated. Then sift the flour and cocoa together and add it to the sugar, egg mixture and mix well, making sure you don’t have any lumps.

Add the chocolate chips and mix just to incorporate.

Pour into the prepared baking sheet and place into the oven. (If using the 9x11 pan, there will be extra batter. Dont make it more than 1 ½ inches deep)

Bake for 30 to 35 minutes.

Remove from oven and place on a cooling rack. Once they have cooled, place the same size baking sheet on top of the brownies and invert the sheet to unmold the brownies. Then remove the parchment paper and place back into the baking sheet or on a cutting board and cut into 2 inch squares.


My birthday was awesome. The Ombudsman took me to dinner at Hatfields.
From Zagat: "Truly extraordinary food, pleasant and attentive service." "A jewel box of a restaurant with some of the best food in LA. " "Worth a try, and worth returning." We loved it. Not a hipster in sight, except The Ombudsman and yours truly. 7458 Beverly Blvd.(Gardner St.) Los Angeles, CA 90036. 323-935-2977 No website.

Federal regulators are considering revamping the rules governing wine labels, and if changes are made, the information revealed may surprise many wine buyers. Additives that supplement what nature failed to provide in an individual wine — tricks of the trade that winemakers rarely talk about — could soon be listed in detail on the labels. The wine industry, through the Wine Institute, the industry's chief lobbying arm, is opposing the regulatory changes. - LA Times


A pound of butter and 10 eggs? Wow. That can't help but turn out well. And with a scoop of vanilla ice cream... I can almost taste it.
Looks great, I do not care for brownies with nuts and frosting so these with a glass of milk are a perfect combo
oh wow... 10 eggs?! geee... i'm overwhelmed by that, that sure seems a lot... i guess i have to try this... :D
Those are seriously dangerous brownies.
Whenever the Ombudsman is out of town...
These look so good, I love how the photo highlights their texture. I just want to bite into them.

I hear ya about the sweet tooth. I've been baking up a storm these past few days too. That time of year I guess! :)

Ari (Baking and Books)
These brownies look fabulous. Isn't it funny, though....we can bake all the fancy desserts, but the ones that tend to get gobbled up the most are the brownies and cookies. :)
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Looks lovely, the recipe for chocolate brownies, I've set up a blogg really to learn about blogging and have somehow ended up going off on a tangent about chocolate brownies, your vast list of wanderful food looks amazing, please let me know if you like my blog

Just want to say hands-down, this is my favorite brownie recipe of all time. It's so adaptable, i halved this already-halved recipe to fit my 8x8 pan and it works just fine. This really is a treasure.
For some reason, I did not acknowledge that this recipe was adapted from Richard Sax's book Classic Home Desserts. Which it was.
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