Fun Food Friday

These are brownies that I only make when I really want to impress someone, or on special occasions. You'll see why when you look at the ingredients! I am a brownie lover, so when I find a good recipe I hold onto it. I found this one in the newspaper a couple of months ago.

These turn out pretty dense and rich, which in my opinion, is what a good brownie should be. I love the crusty edges and corners, and I usually save those for myself! I deleted the nutrition information because if you saw it you would not make these! But once in a while it just doesn't matter! So enjoy!


Man-Catcher Brownies
Makes twenty-four 2 1/4 -by-2-inch brownies

This recipe is a result of Leigh Lambert's many experiments to create the perfect brownie: thick, moist and chocolaty. These are for purists who like nothing but brownie in their brownie, but chocolate chips or toasted chopped walnuts could be added.

*12 ounces (3 sticks) unsalted butter
*2 cups cocoa powder, sifted (natural or Dutch process)
*6 eggs
*2 cups sugar
*2 cups packed light brown sugar
*2 tablespoons vanilla extract
*2 cups flour
*1 teaspoon kosher salt

Preheat the oven to 350 degrees. Line a 9-by-13-inch pan with aluminum foil or parchment paper and spray with nonstick cooking oil spray.

Melt the butter in a medium saucepan over medium heat. Remove from the heat and add the cocoa powder, stirring to combine. Let cool slightly.

In a large bowl, whisk the eggs together, then add the sugars and vanilla extract, stirring to combine. Add the cooled butter-chocolate mixture, then fold in the flour and salt until just combined; do not overmix. Spread the batter evenly in the pan, making sure the corners are filled. Bake for 40 to 45 minutes or until a crust forms on the surface and a toothpick inserted into the center comes out mostly clean. Transfer the pan to a wire rack; cool completely before cutting the brownies.