Best-Ever Brownies Review & Recipe

When I received this months issue of Bon Appetit magazine, a headline on the cover caught my eye: "Best-Ever Brownies." A bold claim, I thought. Seeing as it was a snow day - and that brownies are my all-time favorite dessert - I decided to put their recipe to the test. The browned butter seemed like a strange addition, and when I tried a bit of batter early on, I noticed a burnt taste that I hoped wouldn't carry over to the finished product. To my delight, the baked brownies were delicious! Perfectly chewy inside with just enough crunch on top. The verdict: Perhaps these really are the best-ever brownies.

10 tbs or 1 1/4 sticks unsalted butter, cut into small pieces

1 1/4 cups organic sugar

3/4 cup natural, unsweetened cocoa powder

1 tsp. vanilla extract (the higher quality the better - such as Nielson Massey)

2 large eggs

1/3 cup + 1 tbs. organic all-purpose flour

1 cup toasted walnuts or pecans, chopped

1/2 cup semisweet or bittersweet chocolate chips (I like Ghiradelli)

3/4 cup dried cherries

1/4 - 1/2 tsp. salt

2 tsp. water

1-2 grinds of fresh black pepper (optional to help bring out the cocoa flavor)

Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

The above recipe has a few of my own additions. I also used all organic ingredients, which I encourage you all to do whenever possible. Original recipe available online at bonappetit.com