Man-Catcher Brownies – Adapted

In Baking, Uncategorized on March 14, 2011 at 9:21 pm

I‘m on the hunt for “that” brownie recipe.  I say “that” because it is different for each person… the perfect brownie: texture, flavor, etc.  This is not the one (for me).  This is a really good brownie recipe.  A very good brownie recipe actually.  Especially if you love a cakey brownie that is slightly chewy.  After a couple of days in a container they became slightly more fudgy and actually better in flavor each day.  Day 3 was the best day overall – which is awesome, because this would be a good make–ahead recipe.

Man-Catcher Brownies adapted from Washington Post

12 ounces (3 sticks) unsalted butter
2 cups cocoa powder, sifted (good quality)
6 eggs
2 cups sugar
1 1/4 cups packed light brown sugar
1/2 cup packed dark brown sugar
1 Tbsp vanilla extract
1 tsp almond extract
2 cups flour
1 teaspoon sea salt

Directions: Preheat the oven to 350 degrees.  Butter/Spray a 9-by-13-inch pan.

Melt the butter. In a large bowl combine the butter and cocoa powder.  Whisk the other wet ingredients (eggs, sugars and extracts) into the chocolate mixture.   Then fold in the flour and salt until just combined; do not over mix. Spread the batter evenly in the pan, making sure the corners are filled. Bake for 40 to 45 minutes or until a crust forms on the surface and a toothpick inserted into the center comes out mostly clean. Transfer the pan to a wire rack; cool completely before cutting the brownies.

The batter itself is delicious.  Yes it has raw eggs in it.  No I am not going to die.  My chances are 1 in 20,000 of getting a tainted egg – I’ll take those odds for another spoon of batter please? 🙂

  1. These are my kind of brownies though! Love the chewey/cakey kind.

  2. This is the best brownie recipe I’ve found:


    Keep us up to date on your hunt!

  3. […] Man-Catcher Brownies – Adapted (emeraldowl.wordpress.com) […]

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