I won’t take even a smidgen of credit for these… (Okay, the frosting was my idea)
These were so good I woke up 3 or 4 times during the night just to blissfully remember how fantastic they were and to be grateful that there were crumbs left for breakfast.
There, I think that takes care of ‘credit where it’s due’.
Oh, wait – David got the recipe from the late Robert Steinberg – but you can read that on his post (see link above). That explains the name. The recipe is reprinted from the blog post David Lebovitz’s Absolute Best Brownie
Robert’s Absolute Best Brownies Recipe
- 6 tbs butter, plus a bit more for the pan
- 8oz dark chocolate, in chunks
- 3/4 cup sugar
- 1 tsp vanilla
- 2 eggs, room temperature
- 1/4 cup flour
- 1 cup walnuts, chopped
- Dark Chocolate Glaze
- 4oz (120gr) dark chocolate, in chunks
- 1/2 cup heavy cream
- Preheat the oven to 350°F (175°C).
- Line the inside of an 8-inch square pan with 2 lengths of foil, laying them perpendicular to each other and folding the edges over to form handles (so you can lift the brownies out when they’re cool).
- Lightly butter the foil.
- In a medium saucepan melt the butter over low heat.
- Reduce heat, add the chocolate. Stir constantly until melted.
- Remove pan from heat, add sugar, vanilla and stir well.
- Add eggs and beat well with a medium-size wooden spoon.
- Add the flour and beat vigorously for 1 1/2 – 2 minutes. Better should be shiny and smooth.
- Stir in the nuts, and pour the batter into the pan.
- Bake for 30 minutes. The center should be almost set. Do not over-bake.
- Cool brownies completely in the pan.
- Lift the brownies out of the pan and loosen the foil on the sides and bottom. You can either leave them on the foil or put on a plate.
- Pour the glaze over the top and smooth to the edges.
- When the glaze is cool, cut and serve.
- Heat the cream in a small saucepan over low heat.
- Add the chocolate and stir just until melted
This was for a small dinner party – I cut 4 nice squares out of the center and served it with vanilla ice cream.
It was a hit.
I had the edges the next day.
This was the very best chocolate dessert of any kind I have ever had, all the fancy restaurant desserts included. It was that good.
Of course we worked very hard to deserve all that lovely chocolate.
The fence is done on two sides… And he used the dirt from digging the post holes to fill in all the puppy holes. We weren’t able to teach the puppies to dig the post holes.
One of the reasons I wasn’t more upset about the damge they caused to my herb garden was I knew that this would happen to it – the fence went right down the middle. For obvious reasons we couldn’t put the new fence in the same place as the old fence.
I was able to move most of the surviving herbs to the new garden…. And the little wooden rabbit fence I had around the base of the old fence is making a great pathway and border. I’m still waiting for more of it so I can finish. He just started taking the old fence down.
We’re hoping that the new fence will be high enough to keep the girls in. They’re not looking too happy about it. They did manage to escape today for a wee run in the wheat. There was an opening in the only section where mon mari had to take the old fence down before putting the new one up. They saw an opportunity and took it.