What if brownies had to be cut into circles? Seriously, no one likes to be square – not even a brownie. We’d overhaul their name and call these gooey chocolate disks “Broundies”. It would take a little getting used to, but the thought of an edgeless brownie makes the corners of my mouth head north!
Whether you are a fan of crispy edges or more into soft centers the following brownie recipe will satisfy any sweet tooth!! Years ago a fellow foodie friend of mine gave me this recipe and I wanted to pass it along to you! Warning: When ready for consumption, make sure you have a cold glass of milk handy to accompany this outrageous treat!
Lovey’s Brownies (From Food & Wine Magazine March 1990)
2 sticks (8 oz.) unsalted butter
4 oz. unsweetened chocolate, coarsely chopped
2 c. sugar
4 eggs
1 tsp. vanilla extract
1 c. all purpose flour
1/2 tsp. salt
1 generous cup coarsely chopped walnuts or pecans (about 3 oz.)
1. Preheat the oven to 350 degrees. Lightly grease a 13 x 9 x 2 inch metal or ceramic baking pan.
2. In a large saucepan, heat the butter over moderately low heat until half melted. Add the chocolate and stir until the butter and chocolate are completely melted and combined. Remove from the heat and stir in the sugar with a wooden spoon until incorporated.
3. Using the wooden spoon, beat in the eggs, one at a time, stirring after each addition until the eggs are fully incorporated and the chocolate mixture is shiny. Stir in the vanilla. Add the flour and salt all at once and mix until blended. Stir in the chopped nuts.
4. Scrape the batter into the prepared pan. Bake for 25 minutes, or until the brownies are slightly firm to the touch and a cake tester inserted in the center indicates the brownies are moist. Let cool completely in the pan. Cut into squares (or circles!!)
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