Whoever invented the fudgy, chocolatey dessert we call brownies deserves an award. Top these beauties with vanilla bean ice cream and chopped nuts to bring out their best. Here’s a little tip for you: the trick to a cleanly sliced brownie is to use a plastic or silicone knife, which tugs less on the brownies as it cuts them.
- Yield: 8 Servings
- 12 tablespoons unsalted butter, melted
- 1½ cups granulated sugar
- ½ teaspoon kosher salt
- 3 large eggs
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ cup dark chocolate chips
- ½ cup chopped walnuts (optional)
- Combine the butter, sugar, salt, and eggs in a large bowl. Fold in the cocoa powder and flour until well mixed. Label a 1-gallon freezer bag, place it in another large bowl, and pour in the batter. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze. Serving Day
- Allow the batter to thaw overnight in the refrigerator. On serving day, pour the batter into the slow cooker, cover it, and cook on low for 2½ hours or until a toothpick inserted into the center comes out clean. Allow the brownies to cool before slicing them.