Thursday, November 18, 2010

Lovey’s Brownies with Sea Salt

For years now, my favorite brownie recipe has been Lovey's Brownies, a recipe I found a long time ago in a Food & Wine magazine. My copy of the recipe is written in smeared red ink on a tattered blue and white recipe card. And tonight, I couldn’t find it. I’ve looked for the recipe on the Food and Wine website, but haven’t been able to find it. So I googled. And not only did I find the recipe, I found the story behind it. Apparently, I am not the only blogger who loves this recipe… In the past couple of years, Thyme with Nick, A Stove with a House Around It, and Feed Me have all blogged about this recipe. I borrowed Nick's idea of cutting the brownies into rounds -- mine are actually ovals cut with an Easter egg cookie cutter.

Lovey's Brownies with Sea Salt

  • 2 sticks unsalted butter
  • 4 ounces unsweetened chocolate
  • 2 cups sugar
  • 3/8 teaspoon kosher salt
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla
  • 1/2 cup coarsely chopped toasted walnuts
  • 1/2 cup coarsely chopped toasted pecans
  • 1/4 teaspoon coarse sea salt
  1. Preheat oven to 350°.
  2. Grease a 13- by 9-inch metal baking pan.
  3. Melt the butter and chocolate together in a large heavy-bottomed saucepan over medium heat, stirring occasionally, until the mixture is smooth. Then, remove the pan from the heat.
  4. Whisk in the sugar and salt, then beat in eggs one at a time, stirring until the batter is shiny
  5. Next, whisk in the flour and the vanilla.
  6. Stir in the nuts.
  7. Scrape into your prepared pan.
  8. Sprinkle with sea salt.
  9. Bake 25 to 30 minutes in center of oven, until moist crumbs adhere to a cake tester inserted into center and brownies appear slightly crusted on top.
  10. Let the brownies cool completely in the pan on a rack before cutting into squares.

I discovered tonight that the recipe was originally published in the March 1990 Food & Wine. I generally follow the recipe religiously, but made a couple of tiny changes tonight, toasting the nuts and sprinkling the brownies with coarse sea salt before baking to balance the sweet with a little bit of salty and savory. That salt disappeared while the brownies baked, so I sprinkled a little more on top before serving.

What is not to love about a really simple recipe for luscious fudgy brownies that messes up a minimal amount of kitchen equipment?


redradish11 said...

I can't wait to give this one a try. I love anything with sea salt on it. I'll have to sub the butter for veg oil. Hope they'll be almost as good!

Patti said...

Lynn, This will now be my favorite "go-to" recipe for brownies. Made this for your mother's birthday dessert. Used a glass to cut brownies into a round shape. Topped with vanilla ice cream and and fresh raspberries. YUM-licious.

Lynn said...

I know Patti's brownies turned out well, but what about yours Liz?

Bill said...

I have been making these since the Food and Wine 1990 issue came out. Just made a batch. Fantastic. and easy