About The Ultimate Brownie Recipe
If it were up to me, we would always have freshly made brownies in the house. When I imagine what the ideal food would be to cure my cocoa cravings, brownies are always what I picture in my mind.
But, sadly, I usually I have to make do with subpar chocolate substitutes since we somehow never have brownies in the house.
I’m usually feeling pretty lazy when the craving for chocolate strikes (funny how that works out, amirite?) so I act as though I can’t have delicious brownies if I haven’t already picked them up from the bakery or if I don’t have a mystery box of powder I can throw together so I can “make” my own.
I’m sure you know how that is.
The first world struggle is real.
That all ends today, though. Because as of today, I’ve conquered the elusive homemade brownie, made completely from scratch!
And, better yet, they are the best brownies I’ve ever had.
This also means that I’ll have to start my new workout regime tomorrow, because I’m clearly doomed now that I’ve acquired this new knowledge thanks to Handle the Heat.
I can attest that these brownies hold up to the name. For “textbook” brownies, they are the ultimate in all the right qualities – moist, chewy, and with a crinkled top that’ll have you chasing all the crumbs.
No joke, this recipe is dangerous to a chocolate craving, in all the right ways.
What else I like about this recipe: it’s made in a 8×8 pan, so for all intents and purposes, it’s a small batch recipe. This recipe makes six to nine big brownies and that’s more than enough to get me through a day or two of Netflix marathons.
You can easily double up the recipe if you want to, but for me, I like that there’s some built-in portion control.
This recipe was originally posted on September 24, 2015. It received a TLC update with new photos on June 3, 2016.
- Preheat oven to 350 degrees. Line a 8x8 baking dish with aluminum foil and spray with cooking spray, then set aside.
- Add the unsweetened chocolate, semi-sweet chocolate, and butter to a microwave safe bowl. Heat bowl in the microwave for 1 minute, then stir. Continue to heat for 30 second increments until chocolate is smooth. Be careful not to burn the chocolate!
- Let chocolate cool for 10 minutes.
- While chocolate cools, beat 3 eggs, 1 egg yolk, and sugar to a large mixing bowl. Beat with an electric mixer on medium-high speed for 3 minutes until mixture is light and thick (like runny frosting). Add the vanilla and beat for another 30 seconds.
- Stir cooled chocolate into egg mixture with a spatula until combined.
- Add flour and salt to bowl and slowly fold into the chocolate. Stop mixing as soon as the flour as been thoroughly absorbed into the chocolate and is no longer visible.
- Pour wet brownie mix into the 8x8 baking dish and smooth out the top with a spatula. Place in the oven and cook for 35-40 minutes, until tester comes out only with a few moist crumbs. Note: Depending on the time of year, I've sometimes had to increase the cook time as high as 55 minutes. Trust your tester as your guide to determine when the brownies are truly done baking.
- Let brownies cool completely before serving.
Recipe from Handle The Heat.