The Breukelen Life

The Breukelen Life

Food, Yoga and Travel in Brooklyn

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Brownies? Yes, please.

February 6, 2013 , ,


This has to be one of the easiest, most decadent brownie recipes ever.

The recipe is out of my favorite book – The Essential New York Times cookbook. It’s a classic recipe, with just the essentials, and the end result is pure heaven. There is a shiny crackly crust, which is the perfect cover for the dense, chewy chocolate center. I don’t skimp on the type of chocolate, using Mast Brothers Brooklyn Blend. Their house blend with hints of wine and plums fits in perfectly with this…and everything else in life. With so few ingredients, a high quality chocolate is a nice, noticeable touch.

I made the first batch a few months ago for a cookout and although I was upset with myself for not buttering the pan, the end result of the broken brownies was still amazing. This time, for J’s birthday, I was smarter and poured the entire batch over a piece of parchment. (I feel I can be a bit freer with the parchment ever since L and I scored a big roll at Costco!)

This recipe is also a great base to mix in other things. I have big plans for a dulce de leche and maybe a peanut butter when I start allowing myself sweet things again.



¼ lb semisweet or bittersweet chocolate
8 tbsp (1 stick) unsalted butter
2 large eggs
1 cup sugar
½ sifted all-purpose flour
1 tsp vanilla extract
¼ tsp salt

½ cup chopped nuts

Heat the oven to 350 degrees

Butter an 8-inch square baking pan and line the base with parchment

Melt the chocolate and butter in a saucepan over low heat. Remove from heat once melted.


Beat the eggs with the sugar until the sugar is mostly dissolved, and add to chocolate mixture. Add the other ingredients and mix well.


Pour batter into prepared pan and smooth the top.

Bake until a toothpick inserted into the center comes out, almost, bt not quite clean. About 25 minutes.

Let cool for a few minutes and then invert onto rack, remove parchment and turn right side up.


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