I save a lot of brownie recipes, but I never really bake any. I do enjoy having some warm brownies to go with a nice vanilla ice cream. However, if I’m going to bake something, more often than not, I try to challenge myself with a layer cake or a cheesecake or a pie. Brownies just seem so simple to me.
I made these brownies (with some chocolate chip cookies) to bring to a get together with friends. They are truly as close to fudge a brownie can get without actually being fudge. I prefer brownies to be a little thicker and cakier while still moist, but everyone really enjoyed these. And when I say they enjoyed them, I mean that these were the only two brownies that came home with me (plus a few cookies), and I cut the brownies fairly small…
The brownies were not completely cooled when I needed to cut them, so they cut messy. Next time, I’ll prepare a little more in advance to allow for more cooling time.
Based on this recipe.
1/2 cup salted butter
8 oz. (228 g) semi-sweet chocolate, coarsely chopped
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) light brown sugar
3 eggs, room temperature
1 tsp. vanilla extract
1/2 cup + 2 tbsp. (80 g) all-purpose flour
2 tbsp. (11 g) unsweetened cocoa powder
1/4 tsp. salt
1 cup (180 g) semi-sweet chocolate chips
- Preheat oven to 350 degrees. Line a 9″ x 9″ baking pan with aluminum foil.
- In a medium saucepan on medium heat, melt butter and chopped chocolate, stirring continuously. Remove from heat, pour into large mixing bowl, and let cool.
- Whisk sugars into the chocolate mixture, then add the eggs one at a time until incorporated after each addition. Add the vanilla extract.
- Carefully fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
- Pour the brownie batter into the baking pan. Bake for 35 minutes (begin to watch at 30 minutes) or until brownies begin to pull away from the sides of the pan.
- Cool on a wire rack, then lift brownies out of the pan. Allow to cool completely before cutting into squares.