So I’ve been spoiling the gym, family, and myself as I’ve set on a quest for the perfect Brownie recipe–I had a winner but it fed a small army, had 2 pounds of Chocolate and 1 pound of butter–while all that is…well, SUPER COOL!..It’s not too practical to spend $30 on a recipe for Treats, so I looked within and BOOM,
BEST DAMN BROWNIE EVER!
Dark Chocolate, nutty, and fudgy—only down side I can find is that you don’t eat them hot out of the pan, they need to be chilled to set up.
Pretty simple to make–just don’t over bake them, I’m calling for Nut meal or Flour, what I mean is you can use Almond Flour, Hazelnut Meal, Pecan whatever…I’ve been making meal out of hazelnuts in the food processor, and by Heaping I’m saying it’s ok to add a bit more than ½ a cup.
Preheat oven to 325 and butter or oil a 9 by 9 pan
|3 ounces||80% or higher Organic Chocolate||Melt the Butter and the Chocolate together in the microwave in low heat setting, stirring occasionally, Aim to just melt the Chocolate, warm the honey slightly in the microwave (high for 20 seconds) and then Whisk into the Chocolate mix with 2 eggs, add the Nut Meal or flour, Vanilla, and Sea Salt and stir to combine|
|4 ounces||Organic unsalted Butter|
|½ cup heaping||Nut meal or flour|
|1 Tablespoon||Pure Vanilla Extract|
|½ teaspoon||Sea Salt|
|3 to 4 ounces||70% or higher Dark Chocolate||Chop the Chocolate into chunks and fold into the brownie batter|
Pour batter into the 9 by 9 pan and move the batter around to fill all the corners, pop in the upper third of your oven (not the top) until the center is set to the touch, 25 minutes or so, and then place pan in Refrigerator until the brownies cool, roughly 1 hour—slightly longer or overnight is fine. I cut these into 25 brownies and eat them for breakfast; such is the life of making the perfect Brownie. Store Chilled, if you are layering best to put some parchment or wax paper between each layer.