The Ultimate Brownie??

I’ve never really understood the idea of an “ultimate” anything. Take the “ultimate brownie”, for example. What one person might consider the best brownie ever might just be an okay brownie for someone else.

If you claim something – anything – is the “ultimate” or “world’s best” or “greatest ever”, you’ve set up some pretty high expectations as to what that something will look like, taste like, feel like, act like, and so on, depending on exactly what that something is. So many things in life are subject to an individual’s taste preferences, perceptions, biases, and experiences that I’m always hesitant to label anything (a recipe, in the context of this blog!) with the moniker of “ultimate” unless it’s been highly rated by way more people than just me.

That said, Carroll Pellegrinelli’s Ultimate Brownie recipe on’s Baking/Desserts website yields some lip-smacking results! Thick and fudgey (my preference as opposed to cakey), these brownies rank high on my best-brownies-ever-tasted meter.

Here’s the photo…..


And here’s the recipe…..

The Ultimate Brownie
(Makes a 13 x 9-inch/3 L pan of brownies)

8 squares unsweetened chocolate, chopped into chunks
1 cup (250 mL) butter, cut in chunks
5 large eggs
3 cups (750 mL) sugar
1 tablespoon (15 mL) vanilla
1-1/2 cups (375 mL) all-purpose flour
1 teaspoon (5 mL) salt
2-1/2 cups (625 mL) chopped pecans or walnuts, toasted

In a saucepan over low heat, melt chocolate and butter, stirring frequently; set aside.

In a large bowl, beat eggs, sugar and vanilla with electric mixer on high speed for 10 minutes. (Mixture will be thick and pale yellow in colour.)

Stir in chocolate mixture. Fold in flour and salt until just mixed. Stir in nuts. Pour into a lightly greased 13 x 9-inch (33 x 23 cm) baking pan.

Bake in a preheated 375F (190C) oven for 35 to 40 minutes. The brownies should be moist in the centre.


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February 2009
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