Brownies are such a superstar baked thing in their joy = effort ratio (something like 1,000,000 = not much), and come in ALL sorts of iterations, some fudgey or chewy or caky or spotted with candies or nuts or swirled with things, and they’re all good, every last batch of them. These ones are the little black dress of brownies – elegant and grownup tasting and dressy enough for any occasion, with a touch of Grand Marnier and ground almonds.
This is a way-scaled back recipe I used to make at work, so you know it’s restaurant quality. It’s not chewy like a boxed brownie, more truffle-like – soft and dense and melts on the tongue – just be really careful to not over-bake them. Like any brownie it’s much improved by low and slow baking, so definitely err on the side of underdone.
Brownie hack #1!
You CAN always put the pan back in the oven if you find they’re not done after all (sometimes a rest between bakings improves the texture).
Brownie hack #2!
When they are out of the oven and cooled slightly but still very warm, press firmly down on the tray with a flat object (cardboard, ideally wrapped in plastic wrap, is fine). This further intensifies the crumb and gets rid of any aeration. Ooh.
Deep Chocolate Brownies for Grownups
The walnuts are optional but I like them. Another nice idea would be pieces of milk or white chocolate. You could replace the Grand Marnier with mint extract to good effect. Anything goes really.
- 10 oz dark chocolate (around 65% cocoa solids), chopped into ¼” pieces
- ½ cups + 1 tablespoon unsalted butter / 128 g
- ¾ cup white sugar / 142 g
- 3 large eggs, room temperature
- 3 tablespoons whole milk / 46 g
- 6 tablespoons almond powder / 41 g
- 1 cup + 1 tablespoon all-purpose flour / 213 g
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 2/3 cup toasted walnuts (or other nut) /112 g (optional)
- 2 teaspoons Grand Marnier (replacement: zest of 1 orange)
Preheat oven to 325℉ and line a 9 x 13″ pan with foil or parchment paper. Spray a thin layer of oil in pan, or butter slightly.
Sift together the almonds, flour and salt.
In a large saucepan over medium-low heat, melt chocolate and butter together with a wooden spoon until smooth and combined. Stir in sugar.
Beat in eggs one at a time, fully incorporating each before adding another. Stir in the milk and then add the dry ingredients, stirring just until the batter comes together.
Stir in the walnuts if using, and pour into prepared pan.
Bake for about 30 minutes, rotating halfway through cooking. Brownies are done when a toothpick inserted in the middle comes up with moist crumbs.
Cool completely on a wire rack, then grip the foil / parchment and lift out the bars. Cut into squares and serve.