TWD: Best-Ever Brownies, gone gluten free
Best-Ever? Best ever, really? It takes a lot of chutzpah to make that kind of statement. This recipe is not just about chocolate, it is about technique. I always thought a bit of flour, some more sugar, cocoa, chocolate bits, eggs and oil and you easily have brownie bliss. Oh, how ignorant I can be. Steps as simple as sifted flour and whipped eggs folded into melted chocolate all baked on a layer of parchment lead to an end result that really does warrant the title of Best-Ever!
- 2, 10-12oz packages
- 8 ounces unsalted butter
- 2 cup Chocolate Drops
- 4 large eggs at room temperature and whipped
You can use this mix or buy our Best Ever Brownie Kit
Center a rack in the oven and preheat the oven to 350°.
Sift brownie mix into a large bowl. Melt the butter and chocolate together in a saucepan or double boiler over low heat. Stir frequently to make certain the chocolate doesn't scorch. Fold in eggs and remove the pan from heat. Blend the mixture in with the dry ingredients.
Pour and scrape the batter in to a 9 x 13" pan that has been lined with parchment. Bake the brownies for 30 minutes. Remove from the oven and cool.
The Charms of Chocolate:
Mint Chocolate Layer Bars
Chocolate Pumpkin Seed Bark
The only recipe for chocolate chip cookies Gina Doty makes!
A recipe for Chocolate Chip Cookie Gifts with a hint of Cranberry
Find more ideas from Baking with Julia at
Photo Credit: Julie T Cecchini
Interesting you used a brownie mix. Love your photos - especially the last one.
Posted by: Cathleen | 25 November 2012 at 09:13 PM