Erin Clark's Best Brownies EVAH

best brownies EVAH. * 1 ¼ sticks (½ cup plus two tablespoons) butter
* 4 large eggs, beaten
* 1 ¾ cups light brown sugar
* 1 teaspoon real vanilla extract
* a good pinch of salt
* ¾ cups unsweetened cocoa
* 1 cup minus 1 tablespoon all-purpose flour
* 3 ½ oz. walnut or pecan pieces, chopped white or bittersweet chocolate, or a combination (OPTIONAL)
* one square, 9-inch cake pan, 2 inches deep, completely lined with foil.



Gently melt the butter in a saucepan and let cool while preparing the rest of the mixture.

Using a wooden spoon (or a fork ;) ), beat the eggs very gently with the sugar until just blended and free of lumps. Stir in the cooled butter and the vanilla. Sift the salt, cocoa, and flour together into the bowl and gently stir in -- do not beat or overmix, or the brownies will become cake-like.

When combined, fold in the nuts or chocolate (if using). Pour into the prepared pan and smooth the surface.

Bake in a preheated oven at 325ºF for about 35 to 40 minutes or until a skewer inserted midway between the center and the side of the pan comes out clean. The center should be just firm -- do not overcook or the brownies will be dry.

Put the pan on a damp cloth to cool completely.

Lift the brownies out of the pan still in the foil, remove the foil, and cut into 16 squares.

Store in an airtight container and eat within 1 week or freeze for up to one month

MontiLee's Guiness Brownies

Guinnes Brownies: 4 eggs
3/4 C. sugar
8 oz. Baker's chocolate, chopped
4 oz. white chocolate, chopped
6 T. unsalted butter
3/4 C. all-purpose flour
3/4 C. cocoa (Nestle's is nice)
1 1/4 C. Guinness stout (I use any dark Ale - I think McGregors, or something)
1 pt heavy cream (for whipping and serving)

Preheat the oven to 375° F. Prepare an 8-inch pan - butter, lard, baby fat, I don't care..

In an electric mixer, combine the eggs and sugar. Beat until light and fluffy. I have one of those ancient Harvest Gold GE mixers where the right blade looks like it could shoot off and kill someone. Maybe someday.

Do not lick the blades while in motion.

In a saucepan over medium heat, melt the Baker's (chocolate, not the guy down the street), white chocolate and butter, stirring until smooth. Remove from heat and beat into the egg mixture. Resist the urge to put your tongue in the hop pan. Wait until it cools.

Sift the flour and cocoa together and beat into the chocolate mixture. Whisk in the ale. My sifter is from the 1920's - metal, uneven and it drops flakes into whatever your sifting. I ony use it for things with chocolate in it.

Pour into the pan and bake for 20 to 25 minutes, or until a knife, toothpick, gun muzzle - whatever's handy - inserted in the center comes out almost clean.

I have instructions to wait until it cools before dusting with confectioner's sugar and serving, but scxrew that noise.

Whip the heavy cream with whatever you sweeten it with. While still extremely warm, cut the biggest slice you can get away with, pile on as much whipped cream as your heart can handle and hide in your room until sated.

Serves 8 to 10.