Oh they look so innocuous and guilt-free, but they really aren’t. 🙂
So normally I am a stickler about reducing the fat and all, but this time since I had a tough audience to please, I decided to bake the full fat version of these brownies without any alterations. Plus these brownies are so hyped up all over the Internet and I figured I should get in on the hype.
And I’m so glad I did! So if you are happy, these brownies will make you feel so much more joy. And if you are singing the blues, these brownies will brighten your day and make you smile.
In short, these brownies are amazing! Thank you David Lebovitz, an American living the sweet life in PARIS! And a special thanks to my niece, Rhea, for doing all the dirty work! I’m training her. 🙂
And now let’s talk about the weather. I woke up this April 1st morning to discover huge snowflakes outside my bedroom window at my parents’ home. It’s snowing in APRIL!
Later in the day I headed over to my sis-in-law and brother’s home where my brother made us fresh homemade pizza. While my brother added leeks (ICK) as one of the toppings, I added Buffalo Hot Sauce which greatly improved the taste of the pizza. 🙂
NUTRITION: Hmmm… the only nutritional ingredient in these brownies are the bittersweet chocolate chips used which contain Antioxidants.
MODIFICATIONS I MADE:
- none, however next time I plan on reducing the butter and will let you know how it works out.
APPROXIMATE NUTRITION PER SERVING – FULL FAT (yields 16 squares)
- Calories: 213 cals
- Fat: 15.3 g
- Saturated Fat: 3.3 g
- Carbs: 19 g
- Protein: 2.9 g
- Fiber: 1 g
- Unsalted Butter – 6 tbsp
- Ghirardelli Bittersweet Chocolate Chips – 1 cup (or 8 ounces)
- Organic Sugar – 3/4 cup
- Vanilla Extract – 1 tsp
- Eggs – 2 large (1 at a time)
- All Purpose White Flour – 1/4 cup
- Walnuts – 1 cup (dry roasted & chopped); I believe pecans would taste great too.
1. Start by dry roasting the walnuts. Once you smell the aroma, remove them from the heat.
2. Roughly chop the walnuts.
3. Preheat the oven to 350 degrees.
4. Grease a baking tray with butter.
5. In a pot on low heat, combine butter and chocolate chips.
6. Mix until smooth and silky as follows:
7. Remove from the heat and add sugar and vanilla extract.
8. Mix for a couple minutes. It’s okay if its grainy.
9. Add egg one at a time. Mix in between.
10. This is what you should have once both eggs are added and well mixed. The batter should no longer be grainy, but smooth and glossy.
11. Add flour. Combine for 1 minute… the batter is a bit tough, but that’s okay. DO NOT OVERMIX.
12. Add walnuts. Combine.
13. Pour batter into the greased tray.
14. Bake for 30 minutes exactly. DO NOT OVER BAKE.
15. Oooh… I LOVE the wrinkly effect on brownies.
16. Cut into 16 squares… I personally think 9 or 12 squares are a bit much.
17. Heaven never tasted this good. INDULGE with tea!
OVERALL RATING: 5 / 5
So far I have to say these are the BEST homemade brownies I have ever made. Often times I see so many recipes which require 2 sticks of butter and I feel that is so unnecessary. Great tasting brownies do require a good amount of butter, but I’m not willing to sacrifice 2 sticks. I love David Lebovitz’ brownies because they are easy, classic, with just the right amount of butter and chocolate.
I loved that these brownies didn’t taste super sweet and it is due my use of Bittersweet Chocolate Chips instead of Semisweet Chocolate Chips. I love the taste of dark chocolate and the antioxidants are an added bonus.
These brownies are amazing. I will be baking them for family or whenever I sing the blues. 🙂
TELL ME: Have you tried David Lebovitz’ Absolute Best Brownies, if so, what do you think? If not, what recipe do you recommend?