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Individual Fruit and Brownie Trifles #recipe

New York Times Chocolate Brownies

Like most dessert lovers, there are very few days when I’m not craving just a taste of something chocolatey and sweet. But when box mix brownies aren’t doing the trick, I turn to this decadent New Classic Brownie recipe. 
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 brownies

Ingredients  

  • 8 Tablespoons unsalted butter
  • 4 ounces unsweetened chocolate
  • 1 ¼ cups sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 2/3 cup walnuts, pecans or chocolate chips (optional)

Instructions 

  • Preheat the oven to 400ºF.
  • Line an 8" square metal baking pan with foil.
  • In the top of a double boiler set over barely simmering water, melt the butter and chocolate together.
  • Stir the chocolate often and remove it from the heat when a few lumps remain.
  • Stir in the sugar, vanilla and salt. Then stir in the eggs one at a time, followed by the flour.
  • Stir until smooth (about one minute) and the mixture pulls away from the sides of the bowl.
  • Stir in the nuts or chocolate chips (optional) and pour the batter into the foil-lined baking pan.
  • Bake for 20 minutes.
  • Prepare a water bath by pouring ice water into a large roasting pan to a depth of 1 inch.
  • Remove the pan from the oven and place it in the water bath, being careful not to allow any water to seep into the brownies.
  • Let cool completely before slicing and serving.
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