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
- Preheat oven to 350°.
- Grease a 13- by 9-inch metal baking pan.
- 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.
- Whisk in the sugar and salt, then beat in eggs one at a time, stirring until the batter is shiny
- Next, whisk in the flour and the vanilla.
- Stir in the nuts.
- Scrape into your prepared pan.
- Sprinkle with sea salt.
- 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.
- 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?