David Lebovitz's Best Brownies
User Reviews
4.8
David Lebovitz's Best Brownies
Description
David Lebovitz's Best Brownies rely on bittersweet or semisweet chocolate melted with butter to form a smooth chocolate base. Incorporating granulated sugar and vanilla extract enhances the sweetness and aroma of the batter. Eggs are added one at a time, followed by flour and toasted nuts, creating a rich, thick batter that bakes into a dense and moist brownie. The careful whisking process, until the batter loses graininess and gains a glossy sheen, is key for texture and structure. Toasted walnuts add a crunch that complements the fudgy crumb.
The brownies are baked in a prepared pan lined with buttered foil or parchment paper for easy removal and a clean edge. Once cooled, these brownies can be enjoyed as a dessert or snack with coffee or milk. The mixture balances richness with the slight crunch from nuts, giving a satisfying multi-texture experience.
Though no additional notes were provided, following the method to consistently whisk the batter ensures the best texture and appearance. Using room temperature eggs helps with integration into the batter, producing a smooth blend that tightens as it bakes.
Ingredients
- 6 tablespoons (3 oz) unsalted butter cut into chunks, plus more for the pan, or salted butter
- 8 ounces bittersweet chocolate chopped, or semisweet chocolate
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large egg at room temperature
- 1/4 cup all-purpose flour
- 1 cup walnuts toasted and coarsely chopped, or almonds, hazelnuts, or pecans
Instructions
- Preheat the oven to 350°F (180°C).
- Line an 8-inch square pan with 2 long lengths of aluminum foil or parchment paper, positioning the sheets perpendicular to one other and allowing the excess to extend beyond the edges of the pan. Lightly butter the foil or parchment.
- In a medium saucepan over low heat, melt the butter. Add the chocolate and whisk until it's completely melted and smooth.
- Remove the pan from the heat and, still using the whisk, stir in the sugar and vanilla until combined.
- Whisk in the eggs by hand, 1 at a time. Add the flour and whisk with everything you've got until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan, 1 to 1 1/2 minutes. Seriously, time yourself. During stirring, the batter may appear to separate, and midway through stirring it may appear grainy, but when you keep whisking with vigor, you'll end up with a batter that's rich and thick.
- Stir in the chopped nuts and scrape the batter into the prepared pan. Bake until the center is almost set, 25 to 30 minutes. Do not overbake.
- Place the pan on a wire rack and let the brownies cool completely—yes, we understand how difficult this can be—before removing them from the pan by lifting the foil or parchment paper. Cut into 9 squares. (In theory, the brownies will keep, covered, at room temperature for up to 4 days and in the freezer for up to 1 month. But c'mon. We both know that's not going to happen.)
Nutrition Information
Show DetailsNutrition Facts
Serving: 9brownies
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 1brownie | |
| Calories | 401kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 22mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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