brownies to buy

[Anonymous]

Anyone know of a place to buy really great brownies in downtown, NW, or Bethesda? Thanks.

[Anonymous]

Honestly, brownies are one of those things I always just make at home using Ghiradelli mix b/c they're so easy. So I have no recs. I recommend not buying the brownie bites that they sell at whole foods and trader joes. They don't taste like anything at all.

[Anonymous]

I second the Ghiradelli mix.

[Anonymous]

I third the idea. I'm not a big cook...but honestly...brownies are so simple to make ...you can buy several mixes and pans for the price you would pay for decent bakery ones.

[Anonymous]

If you make the the Ghirardelli mix, use the Costco variety (not sure which it is but it's better than some of their others), add some vanilla extract, espresso powder, and be sure to make the double batch. Don't over bake. Simple and not bad.

If you feel like spending a fortune, Firehook and Breadline have good brownies.

Or, make this one from Cook's Illustrated

CHEWY BROWNIES

MAKES TWENTY-FOUR 2-INCH BROWNIES
For the chewiest texture, it is important to let the brownies cool thoroughly before cutting. If your baking dish is glass, cool the brownies 10 minutes, then remove them promptly from the pan (otherwise, the superior heat retention of glass can lead to overbaking). While any high-quality chocolate can be used in this recipe, our preferred brands of bittersweet chocolate are Callebaut Intense Dark Chocolate L-60-40NV and Ghirardelli Bittersweet Chocolate Baking Bar. Our preferred brand of unsweetened chocolate is Scharffen Berger. Leftovers can be stored in an airtight container at room temperature for up to 4 days.

INGREDIENTS
1/3cup Dutch-processed cocoa
1 1/2teaspoons instant espresso (optional)
1/2cup plus 2 tablespoons boiling water
2ounces unsweetened chocolate , finely chopped (see note and related illustration)
4tablespoons (1/2 stick) unsalted butter , melted
1/2cup plus 2 tablespoons vegetable oil
2large eggs
2 large egg yolks
2teaspoons vanilla extract
2 1/2cups (17 1/2 ounces) sugar
1 3/4cups (8 3/4 ounces) unbleached all-purpose flour
3/4teaspoon table salt
6ounces bittersweet chocolate , cut into 1/2-inch pieces (see note)

INSTRUCTIONS
1. Adjust oven rack to lowest position and heat oven to 350 degrees. Referring to directions in Making a Foil Sling (related), make sling using the following steps: Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray.
2. Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.
4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.

[Anonymous]

Marvelous Market has the best brownies. They're pretty big, so you can cut them in half or thirds.

[Anonymous]

For insane homeade brownies, make the Dulce de Leche brownies off David Leibowitz's website.