I love brownies. They’re soft, chocolately, dense and delicious. I haven’t had a lot of success with baking brownies because, I confess, I compare every brownie I’ve bake to those Two Bite Brownies that they sell at Costco. Am I the only one who finds them insanely delicious? I won’t go as far as to buy them myself (I do have some pride, after all), but I do get unreasonably excited when I go over to my mom’s house and I see that over-sized clear container filled with those tiny, cupcake-shaped, fudgey bites.
Between my refusal to buy Two Bite Brownies and my mediocre brownie making, we don’t get much brownie action around here. It’s dangerous baking a pan of brownies around here. The brownie depravation combined with Mike’s deep love for brownies means that a pan will disappear in minutes. Thankfully, we were invited over a friend’s place and instructed to bring dessert.
I flipped through Ad Hoc to find a suitable recipe and as always, the photo of the brownies called to me. The Keller brownie recipe is actually pretty easy going, both in execution and in ingredients.
Keller’s brownie recipe is unlike any other brownie recipe I’ve ever tried. Half the butter is melted, then poured over the remaining butter and stirred so you have creamy melted butter flecked with little small bits of unmelted butter. It seems like a extra unnecessary step, but these brownies were the best I’ve ever baked. That may be due to the fact that there are three (yes, three!) sticks of butter in these brownies.
You may think three sticks of butter is too much. Even I, a lover of butter, thought three sticks was a bit excessive, but seriously, after tasting the brownies, I didn’t remember the butter at all. Soft and fudgey, with chocolate chips throughout, these brownies are an indulgence that I’ll be making again and again – I’ll just have to make sure to make them when people are coming over so I don’t consume three sticks of butter on my own.