I have had the recipe for these brownies printed off and in my cookbook for over 3 years! So, when I was flipping through it a while back I took out this recipe. It was calling my name. I wish I could remember where I first saw the recipe but I figured it was about time I tried it! I seriously love brownies. For the most part, I usually will go with a box. I know, I know, but boxed brownies don’t bother me! Granted, I usually eat it with a scoop of ice cream. That being said, I love a good homemade brownie too. I just haven’t found one that is “out of this world”…until now! You HAVE to make these! They are rich and chewy and dense and fudgy and exactly how a brownie should be. They can stand on their own ya know? Like, it doesn’t need a big scoop of ice cream and hot fudge on top. But, if you wanted to do that I am not gonna judge (let me know if you do!) Anyways, add the ingredients to your shopping list and get busy in the kitchen. Then bring me a piece 😉 Cause I am seriously craving these again. Just looking at these pictures is making my mouth water.
Can’t wait till I can go check out the Baked Bakery in NY someday! Pretty sure I am due for a visit just to try out all the amazing bakeries they have there.
- 1¼ cups flour
- 1 teaspoon salt
- 2 Tablespoons dark unsweetened cocoa powder
- 11 ounces dark chocolate chips or chopped chocolate (about 60% cacao)
- 1 cup butter, cut into 1" pieces
- 1½ cups sugar
- ½ cup light brown sugar
- 5 eggs, at room temperature
- 2 teaspoons vanilla extract
- Preheat your oven to 350 degrees. Grease a 9x13 inch glass pan with cooking spray then line it with parchment paper.
- In a medium bowl, whisk the flour, salt & cocoa powder. Set aside.
- Put the chocolate & butter in a heat safe bowl. Set it over a pan of simmering water & stir till the chocolate and butter are melted and smooth. (I used a stainless steel bowl and just set it over a pot that was a little smaller than the bowl.) Turn off the then, but keep the bowl over the water then add the sugars. Whisk it all together then remove the bowl from the pan.
- When the mixture is room temperature, add 3 eggs & whisk until combined. Add the remaining 2 eggs and whisk till combined. Add the vanilla and stir until smooth. Do not over-mix the batter at this stage or it will make your brownies cakey.
- Add the flour mixture to the chocolate mixture and fold until just a bit of the flour mixture is visible.
- Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes rotating the pan halfway through. A toothpick inserted into the center of the brownies should come out with a few moist crumbs. Let the brownies cool, then lift them out of the pan using the parchment paper. Cut and serve!
- Store at room temperature in an airtight container for up to 3 days.
Recipe Source: slightly adapted from Baked: New Frontiers in Baking via Pretty Simple Sweet) — Original recipe adds a teaspoon of espresso power.