I love making dishes from scratch, and besides who doesn’t love a good brownie? Well, Eva promises “a fudgy brownie with more chocolate taste than you’ll ever get from a mix” in her book Eva’s Kitchen. I was excited and had to give it a try. Sadly, they tasted like flour, took twice as long to bake then the directions mentioned and didn’t come out pretty. It looked ok until I went to cut them and the crust on top shattered into a million pieces to make a huge mess. I won’t be making these again, I’ve got other brownie recipes that have come out way better then this one. Not even smothering it in ice cream helped. 🙁
(Adapted from Eva’s Kitchen by Eva Longoria)
8 tablespoons (1 stick) unsalted butter
4 ounces bittersweet chocolate, coarsely chopped
3 large eggs
1 ½ cups sugar
1 teaspoon vanilla
1 cup all-purpose flour
¼ teaspoon table salt
1 cup chopped walnuts or pecans (optional)
Preheat the oven to 350 degrees F. Grease a 9×12 inch baking pan.
In a heavy saucepan over very low heat, melt the butter and chocolate. Set aside to cool completely.
In a large mixing bowl, beat the eggs.
Add the sugar and whisk until well blended.
Add the cooled chocolate and the vanilla and stir until well blended.
Add the flour, salt, and the nuts, if using, and stir just until combined.
Pour into the prepared pan and bake until a toothpick inserted into the center comes out with just a few crumbs clinging to it, about 25 minutes. (I did one pan lined with parchment paper and the other not. The regular pan stuck really bad even though it was well greased.)
Let the brownies sand in the pan on a wire rack until completely cooled. Slice into squares and serve.
Store in a tightly covered container at room temperature for up to 4 days.