Cook the Book: The Serious Eats Chocolate Lover's Library

Vegetarian
Cook the Book: The Serious Eats Chocolate Lover's Library
45 min.
16
192kcal

Suggestions


If you’re a chocolate lover, then you’re in for a treat with this delectable brownie recipe from "The Serious Eats Chocolate Lover’s Library." Perfect for any occasion, these brownies are not only rich and fudgy but also surprisingly easy to whip up, making them an ideal choice for both seasoned bakers and beginners alike. Imagine the aroma of melted chocolate wafting through your kitchen as you mix together simple ingredients to create a dessert that will leave everyone wanting more.

What’s even better is that this recipe is vegetarian-friendly, catering to a wide range of dietary preferences. With just 45 minutes of prep and cook time, you can make 16 sumptuous servings, each packed with intense chocolate flavor and a delightful texture. Whether you’re serving them as an indulgent snack, a sweet starter at a gathering, or a comforting treat after dinner, these brownies promise to satisfy your cravings.

The balance of sweet sugar and rich cocoa, combined with the option of adding crunchy walnut or pecan pieces, ensures each bite is an explosion of flavor. With a few simple steps, you can elevate your baking game and impress your family and friends with these irresistible homemade brownies. So why wait? Dust off your apron, preheat your oven, and get ready to indulge in a chocolate experience like no other!

Ingredients

  • inch baking mix 
  • large eggs cold
  • 0.5 cup flour all-purpose
  • 0.7 cup pecans 
  • 0.3 teaspoon salt 
  • 1.3 cups sugar 
  • 10 tablespoons butter unsalted ()
  • 0.8 cup cocoa powder unsweetened (natural or Dutch-process)
  • 0.5 teaspoon vanilla extract pure

Equipment

  • bowl
  • frying pan
  • baking paper
  • oven
  • baking pan
  • toothpicks
  • wooden spoon
  • aluminum foil
  • spatula
  • cutting board

Directions

  1. Position a rack in the lower third of the oven; preheat to 325°F. Line the bottom and sides of baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
  2. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl; set bowl in a wide skillet of barely simmering water. Stir from time to time until butter is melted and mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.
  3. Remove bowl from skillet; set aside briefly until mixture is only warm, not hot.
  4. Stir in the vanilla with a wooden spoon.
  5. Add the eggs one at a time, stirring vigorously after each. When batter looks thick, shiny, and well blended, add the flour; stir until you cannot see it any longer. Beat vigorously for 40 strokes with wooden spoon or rubber spatula. Stir in the nuts, if using.
  6. Spread evenly in lined pan.
  7. Bake until a toothpick inserted into center emerges slightly moist with batter, 20 to 25 minutes.
  8. Let cool completely on a rack.
  9. Lift up the ends of the parchment or foil liner; transfer brownies to cutting board.
  10. Cut into 16 or 25 squares.
  11. Note: Any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa yields brownies with more flavor complexity and lots of tart, fruity notes. Durch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor.

Nutrition Facts

Calories192kcal
Protein5%
Fat51.55%
Carbs43.45%

Properties

Glycemic Index
9.69
Glycemic Load
13.08
Inflammation Score
-3
Nutrition Score
4.4643478085813%

Flavonoids

Cyanidin
0.49mg
Delphinidin
0.33mg
Catechin
2.94mg
Epigallocatechin
0.26mg
Epicatechin
7.96mg
Epigallocatechin 3-gallate
0.1mg
Quercetin
0.4mg

Nutrients percent of daily need

Calories:192.42kcal
9.62%
Fat:11.8g
18.15%
Saturated Fat:5.35g
33.45%
Carbohydrates:22.38g
7.46%
Net Carbohydrates:20.32g
7.39%
Sugar:16.05g
17.83%
Cholesterol:42.09mg
14.03%
Sodium:63.47mg
2.76%
Alcohol:0.04g
100%
Alcohol %:0.12%
100%
Caffeine:9.27mg
3.09%
Protein:2.57g
5.15%
Manganese:0.39mg
19.66%
Copper:0.22mg
11.1%
Fiber:2.06g
8.24%
Magnesium:27.73mg
6.93%
Phosphorus:68.3mg
6.83%
Selenium:4.27µg
6.1%
Iron:1.01mg
5.62%
Vitamin A:255.01IU
5.1%
Vitamin B1:0.07mg
4.94%
Vitamin B2:0.08mg
4.42%
Zinc:0.61mg
4.04%
Folate:14.23µg
3.56%
Potassium:97.38mg
2.78%
Vitamin E:0.34mg
2.27%
Vitamin B3:0.44mg
2.19%
Vitamin B5:0.18mg
1.83%
Vitamin D:0.26µg
1.71%
Calcium:16.99mg
1.7%
Vitamin B6:0.03mg
1.39%
Vitamin B12:0.08µg
1.26%