Monday, January 18, 2010


I made these the other night, and then bragged about them on Twitter. My pal, Meghan, requested the recipe, so here we go!

    Brownies Cockaigne [Slightly modified from the Joy of Cooking recipe.] - 30 brownies, but you'll probably eat the whole tray that night, anyway.

    1/2 C butter
    4 oz unsweetened baking chocolate
    4 eggs
    1/2 tsp salt
    1 C white sugar
    1 C brown sugar
    1 tsp vanilla extract
    1 C flour

    In a double-boiler, melt chocolate and butter. Let cool.

    Beat eggs and salt until light in color and foamy. [I often do this by hand, and it is pretty rewarding if you are feeling the need to let off some steam. Otherwise, a mixer works just fine.] Continue beating and gradually add sugar and vanilla until well creamed.

    With a few swift strokes, combine cooled chocolate mixture into the eggs and sugar by hand. Before uniformly colored, fold in 1 cup flour.

    Pour batter into a greased and floured 9x13" pan and bake for 30 minutes at 350 degrees. Brownies are done when toothpick inserted in center comes out almost clean.

    Notes: For a fudgier brownie, I like to use half white sugar and half brown sugar. And for a holiday kick, try mint extract instead of vanilla. Recipe works really well with Bob's Redmill TM gluten-free, all-purpose flour.

I keep baking chocolate on hand at all times for the express purpose of whipping up a batch of these at a moments notice. If you ever come over to my house for dinner, chances are, these are going to be for dessert.


  1. I would like to come over for supper now, please.

    Seriously, those look fantastic. I'm on a quest for the ultimate fudgey brownies, so these will definitely be tried. Maybe repeatedly. Just to make sure the first time wasn't a fluke, you know?

  2. Oh, absolutely. You have to replicate the results for it to be truly scientific. :D

  3. That is ALOT of sugar you add there. I usually follow the recipe on the back of the bag.

  4. She who taught you how to bake browniesJanuary 21, 2010 11:28 PM

    I use almond extract sometimes.

  5. Oh yeah, I'm actually out of vanilla right now, so I've been using almond more.