Thursday, April 26, 2012

Warren Buffett Brownies

Warren Buffett Brownies. Why the name? Because they are rich, rich, rich!

I guarantee you that this is the best brownie you will ever eat. Go ahead, take me up on that challenge. If it's not the best brownie you've ever tasted in your entire life, email me and I will send you a hand written apology letter. Truthfully, it will most likely be a sympathy card for having sub-par taste buds.

There are only 5 ingredients in this recipe, and as an added bonus, it is gluten free. There is a little bit of technique involved so be sure to follow the recipe carefully. This recipe originally came from Gourmet Magazine via the very lovely cook/baker extraordinaire @itiswrittennow.

You can enjoy this at room temperature but I prefer eating brownies a little bit warm with a scoop of vanilla ice cream and some caramel sauce. I figure if you are already having the brownie, you might as well go all the way.

(adapted from a recipe in Gourmet Magazine)
- 4-oz dark or bittersweet chocolate, coarsely chopped
- 1/2 cup butter
- 3/4 cup white sugar
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup cocoa powder (pref. dutch process)

- Preheat oven to 375F. Line an 8-inch square cake pan with parchment paper and lightly grease.

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring until smooth. 

Whisk sugar into chocolate mixture until crystals are dissolved and mixture is shiny.

- Remove top of double boiler or bowl from heat and let it cool until the chocolate mixture is just warm to the touch.

- Transfer warm chocolate mixture into a medium mixing bowl. Beat in eggs one at a time, waiting until each has been fully incorporated before adding the next, then mix in vanilla extract. 

- Sift cocoa powder into the bowl and whisk until well-combined.

- Pour brownie mixture into prepared cake pan. They will rise only a 1/4 inch more than the level they went into the oven at. Since these brownies are so rich, it's best to keep them under an inch in thickness. 

- Bake for about 25 minutes.

- Allow cake to cool in pan for 5 minutes, then run a knife around the edge of the cake and invert onto a cooling rack. 

- Cool overnight before attempting to cut into these brownies.

- Cut into triangles or squares.
- Dust with icing sugar and serve with fruit.

Store leftovers if there are any, in an airtight container.

- Serves 8-10

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