When cut into squares, Garten’s recipe results in at least 20 cut cubes of brownie treats that can be distributed or saved to eat later on. Keep an eye on the brownies while they are baking, warns Garten, as this is a recipe you want to get right. In her original recipe, Garten delivers the instructions to bake the batter for an initial 20 minutes, then remove the baking sheet to tap it lightly against the shelf of the oven or a solid countertop. This tapping technique pushes out any excess air that may have gathered between the base of the pan and the brownie batter.
After smacking the tray against a solid surface, return the brownies to the warm oven and bake until a toothpick inserted into the treats can be removed without a trace of the chocolate dough. If you’d like to savor the rich dessert for as long as possible, the outrageous brownies can be frozen for up to three months when wrapped properly in plastic wrap and foil, and you’ll be well prepared the next time chocolate cravings arise.
