I’ve been making this fudgy brownie recipe for over 25 years. Every now and then I’ll try a new recipe, but I always come back to this one. This moist, dense, fudgy, not too sweet, dark chocolate brownie was named Best Brownie in America for Rosie’s Bakery in Chestnut Hill, Massachusetts. Top it with a thin coating of Rosie’s amazing ganache-like frosting (which is easily made in a blender) or serve plain – either way, I believe you will agree this is the best brownie you’ve ever eaten. Just a few easy steps to Brownie Nirvana!
Let eggs sit out until they are room temperature.
Preheat Oven to 325 degrees. Lightly grease an 8” square pan with butter, Crisco vegetable shortening, or spray with butter or vegetable spray.
Melt the chocolate and butter in the top of a double broiler, placed over simmering water – or melt on low in the microwave. See aside to cool for 5 minutes.
Add the sugar to the chocolate mixture. Mix with an electric mixer on medium speed for about 20 seconds.
Add the vanilla and then the eggs, one at a time, and mix on low speed until thoroughly combined.
Add the flour and mix until combined, approximately 20 seconds. Finish the mixing by hand and add the nuts (if desired).
Spread the batter evenly in the bottom of the greased pan.
Bake in the center of the oven until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, about 30 to 35 minutes.
Cool completely before cutting. If you plan to add the Chocolate Frosting, don’t cut the brownies.
To make the frosting:
Melt chocolate either in the microwave on half power or in the top of a double boiler over simmering water.
Pour the evaporated milk into an electric blender and add the sugar and the melted chocolate. Blend the frosting on medium-low speed until it thickens, about 50 seconds (the sound of the machine will change when this process occurs).
Using an offset spatula, spread the frosting evenly over the surface of the cooled brownies and allow them to sit one hour before cutting. Top each brownie with a toasted pecan half or walnut half.
- 4 ounces unsweetened chocolate
- 1 stick unsalted butter
- 1¼ cup plus 1 Tablespoon sugar
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- ¾ cup all-purpose flour
- ½ cup toasted, chopped walnuts, if desired
- Chocolate Frosting
- 1 ½ ounces unsweetened chocolate
- ¼ cup evaporated milk
- ⅓ cup sugar
- Preheat Oven to 325 degrees. Lightly grease an 8” square pan with butter, Crisco vegetable shortening, or butter spray..
- Melt the chocolate and butter in the top of a double broiler, placed over simmering water – or melt on low in the microwave. See aside to cool for 5 minutes.
- Add the sugar to the chocolate mixture. Mix with an electric mixer on medium speed for about 20 seconds.
- Add the vanilla and then the eggs, one at a time, and mix on low speed until thoroughly combined.
- Add the flour and mix until combined, approximately 20 seconds. Finish the mixing by hand and add the nuts.
- Spread the batter evenly in the bottom of the greased pan.
- Bake in the center of the oven until a thin crust
forms on top and a tester inserted in the center comes out with a moist crumb, about 30 to 35 minutes. - Cool completely before cutting. If you plan to add the Chocolate Frosting, don’t cut the brownies.
- To make the frosting:
- Melt chocolate either in the microwave on half power or in the top of a double boiler over simmering water.
- Pour the evaporated milk into an electric blender and add the sugar and the melted chocolate. Blend the frosting on medium-low speed until it thickens, about 50 seconds (the sound of the machine will change when this process occurs).
- Using an offset spatula, spread the frosting evenly over the surface of the cooled brownies and allow them to sit one hour before cutting.
