These are the BEST BROWNIES EVER. They’re crackly, chewy and perfectly fudgy in the middle. Of course, if I could make them any less sweet I probably would, but because I can’t imagine what omitting the sugar would do to the end result (omitting a flavoring or chocolate type is way easier than omitting a solid, structural ingredient like sugar), I think I’ll leave them be. The recipe is basically a Saveur magazine classic with a few twists and turns, which is pretty typical of me when I think about it. I always start off recipes with the best of intentions and then change so many flavors in the course of baking my goods become entirely different beasts. In the case of these brownies, originally called “Supernatural Brownies”, I used brown sugar for the whole thing, omitted the vanilla, changed up the flour type (because regular white is too mainstream) and added some booze. The rum is what makes them sailor brownies, but I promise you, they’re just as (and even more so) supernatural than the originals.
260 grams. unsalted butter
1 heaping cup dark chocolate (60-80% cocoa), cut into small pieces
1 3/4 heaping cups brown sugar
1/4 cup rum
½ tsp. fine salt
1 cup 00 flour
1. Heat oven to 175 c°. Grease a 9 x 13 pan and line with parchment paper;
2. Make a Bain-Marie (So you’ll need a medium size saucepan, a glass bowl, a wooden spoon, 1 cup of boiling waiter and your butter and chocolate). Add your water to the saucepan and put on high head until water boils. Put chocolate and butter into bowl and put bowl over saucepan, without the saucepan’s bottom actually touching the water. Lower the head to low-medium and stir mixture until completely melted and smooth.) Remove from heat; set aside.
3. Whisk together eggs in a large bowl. Add sugar, rum, and salt; whisk some more. Stir in chocolate mixture and flour, slowly, and in separate increments so the egg in the batter doesn’t coagulate (aka, so the egg mixture doesn’t become scrambled eggs) . Pour batter into pan; spread evenly. Bake 30 minutes, let cook and serve.