There is one thing in life that I do not question. Nor does my undying admiration or love ever falter. What am I speaking of? My dear friend, I am speaking of this brownie recipe. I will admit I sometimes can get swept up into the excitement of finding a new recipe, a new way to make an old classic. But this brownie recipe never fails me. And I always come back to it. It is a very trusted and beloved old friend.
About 12 years ago–now that is a long time–Le Bus printed their recipe for amazing brownies in one of their pamphlets handed out every week. And, boy, was that a good week. It was like striking gold. I remember how excited I was to finally have that secret. I was a mere fledgling in the kitchen, but I new this recipe was special. Every time I made these brownies, people would go crazy. They couldn’t get enough of them. They would tell me they were the best brownies they had ever had. And I couldn’t agree more.
Some brownies can be too sweet; these are not. They are bitter and salty with just the right hint of sweetness. Some brownies can be a little dry. These are moist right up to the edge. Some brownies have a strange texture. These brownies are silky smooth with just the right ratio of cakey-ness to fudgy-ness. Some brownies loose the chocolate flavor- it gets lost in the mix. These brownies let the chocolate shine right through. Every bite of these brownies tastes like a little bit of heaven, if heaven were make of delicious chocolate brownie, that is.
Now I will not step around the real issue here. These brownies are not for the faint of heart. Look at the ingredients. Did you see it? are you gasping? Are you grabbing your heart and chest and thinking, no way? I know, you think I am crazy for telling you to make a brownie recipe with 1 pound of butter. And really, I can’t blame you. 1 pound of butter, 4 sticks. That is not a typo. That is a lot of butter. Even for this butter-lovin’ girl.
But really, it is all about moderation, right? I mean that is what the French tell us. And they eat flaky butter-laden croissants for breakfast and still have long slender figures and tiny waistlines. Well, this is the rationale I use, when I make and then consume these brownies. What is a pound of butter anyway? Ok, it is disgusting, but disgustingly good.
It is sometimes better not to think about these things.
And while these brownies may go straight to my hips, and my jeans may be just a little harder to close. I am going to sit down with a glass of milk and enjoy every last bit. Because life is too short to not taste the most perfect brownie imaginable. I hope you can do the same.
Le Bus Brownies
1 lb unsalted butter
2 cups sugar
1 cup unsweetned cocoa
1.5 tbsp vanilla extract
4 large eggs
1 cup flour
1/2 tsp salt
1/2 tsp baking powder
1 cup chocolate chips
Preheat oven to 325 F. Melt butter in saucepan. Set aside. Combine sugar and cocoa at low speed. Add butter and vanilla in a steady stream until blended. Raise speed to medium for 30 seconds. Beat eggs in one at a time. Continue beating for one minute. In a small bowl, blend flour, salt, and baking powder. Add to chocolate mixture and blend briefly until smooth. Add 1 cup of chocolate chips. Blend and spread mixture in a 9 x 12 pan. Bake for 10 minutes and reduce oven temperature to 275 F. Bake for another 40 minutes. Enjoy!
For more photos and recipe ideas, check out Corey’s blog, www.intheorganickitchen.com Visit often to see her latest organic obsession.