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Camille’s Mom *Finally* Shares Her Best Brownie Recipe

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My mother is a extremely good cook dinner, however she’s an glorious baker. The girl whips up layer desserts with abandon, seems batches of flaky croissants, has the very best brownie recipe on the planet, and naturally, who may neglect the almond kringle all of us look ahead to each Christmas morning? True, her talent comes from many years of observe, however you recognize what I feel the actual secret sauce is? Her ardour not just for baking, however for consuming the fruits of her labor infuses her creations with a deliciousness that wouldn’t be doable in any other case.

They’re actually baked with love. My mother is a sensualist in terms of scrumptious pastries and desserts, respiratory within the aromas and savoring the tastes of each fresh-from-the-oven deal with that comes from her arms.

Almost all of my favorite desserts are ones that my mom has made for us for as long as I can remember. Italian cream cake, buttermilk pie, and these brownies. In all honesty, I think that I took their glorious simplicity for granted until I grew up and tried many other brownie recipes that couldn’t hold a candle to these. I finally realized these were something special.

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When I recently asked her for the recipe, mom texted me a faded, oil-splattered photo of an old typed recipe that she’d torn from her old McCall’s cookbook, along with the words, “I’ve made these dozens of times, and keep a little Pyrex pan for when I want to make a half recipe. It’s dangerous to have the whole batch around!”

What is it about these that makes them so good?

For one, the texture is almost soufflé-like — a lacy crisp cocoa top that shatters into blissful shards the moment you bite into it.

The fact that these only have 8 ingredients that are always in my pantry is another plus. And did I mention it’s a one-bowl wonder? Most importantly, there’s something about the simplicity of the bitter unsweetened chocolate that yields the most satisfying, food-gasm-inducing flavor.

A few good things to know about the best brownie recipe I’ve ever made (or eaten): 

  • These freeze beautifully. Just let cool completely, slice, then pop into a ziploc freezer bag for up to a couple months. When you’re ready to eat, gently warm in the oven or microwave at medium power.
  • Feel free to add nuts. The original recipe calls for chopped toasted walnuts. I leave them out because Adam prefers his brownies “pure,” but feel free to stir in a cup of chopped nuts of choice as the final step if you like.
  • For a thinner brownie, use a 9×9″ baking pan. Just reduce the cook time by 5 minutes or so.
  • Dress them up for a dinner party. Add whipped cream and chocolate shavings, or crumble and layer them in a glass with whipped cream and fresh raspberries.

Scroll on for the recipe, and I’d love to hear in the comments if you give these a try!

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