If you’re looking for an amazing food gift, look no further! My milady friend Bryn started making these for me as a birthday gift a few years ago, and I loved them so much I begged her for the recipe so I could get my fix more than once a year!!
They are EPIC. And that’s not a word I just throw around!! These brownies are rich and thick; they crackle on top delightfully, and really are just a thing to behold. If you love someone, give them these brownies!!
You can find the recipe here, but see below for some Modern Milady tweaks I’ve learned through making them a few times.
2 1/2 sticks butter – I used unsalted
2 1/2 cups sugar
1 1/2 cups unsweetened cocoa powder – I used the good stuff, i.e. Rodelle’s Dutch-processed
2 teaspoons vanilla extract
4 teaspoons water
1/2 teaspoon kosher salt
4 large eggs, lightly beaten
2/3 cup + 2 tablespoons flour
Preheat the oven to 325 degrees. Line your 8” x 8” baking pan with foil, leaving a slight overhang on two sides. Spray the foil with non-stick cooking spray.
Melt the butter in a saucepan, over medium heat, until the butter begins to turn golden brown (about 5 minutes). Stir the butter occasionally and keep a close eye on it, as it will burn quickly! **Milady Note: I use a large pot. I’ve just found it’s the easiest way to stir in all the ingredients since you’re not using any kind of bowl to mix everything.**
Remove the pot from the heat and stir in the sugar, cocoa powder, vanilla extract, water and salt. Let the mixture cool for 5 minutes.
Add the eggs, whisking constantly as you add them and beat until the mixture is shiny and smooth. Stir in the flour and beat for 1 minute. Pour the mixture into your prepared pan.
Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out with a few crumbs attached.
Transfer the pan to a cooling rack. When cooled, use the foil overhang to lift the brownies out of the pan. Slice and enjoy! **Milady Note: Use a plastic fork to cut brownies. It’s the best way to make clean, smooth cuts.**