It wasn’t until I started blogging (and baking regularly,) that I realized brownies made from scratch could taste as good as those made from a box. I guess I just really loved boxed brownies. The cracky tops, fudge centers, and crisp edges were perfect.
But man was I wrong. I mean- those boxed versions are great, but nothing quite compares to using pure dark chocolate to get the richest chocolate-y taste ever. I’ll never go back!
This recipe yields a very rich fudge-like brownie that I’m crazy about. The center is smooth, rich, and melt-in-your-mouth good. This is a wonderful classic recipe to have when you want the ease of a mix- while using whole ingredients. These whip up in no time and are really to die for. Enjoy!
PS- Still on my honeymoon- In just a couple days I’ll be back and ready to bake! I can’t wait to use my NEW Kitchen Aid!!!
- 1 cup (2 sticks) unsalted butter
- 10 oz dark chocolate, finely chopped
- 2 cups packed light brown sugar
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips (or any other mix-ins you may want to add!)
- Preheat oven to 350 F. Spray a 9x13 pan with cooking spray (or grease it with butter.)
- Add the 2 sticks of butter to a medium saucepan and set over medium heat. Melt the butter, and continue to heat until the butter sizzles. At that point, add the chocolate to the pan and gently shake the pan to submerge in the butter. Turn off the heat and set aside.
- In a large bowl, using an electric mixer, mix the brown sugar, flour and salt just until evenly combined. Add two of the eggs to the bowl and beat just until incorporated then scrape down the sides of the bowl and add the remaining two eggs, again beating just until incorporated. (Don't overmix!) Mix in the vanilla.
- Whisk the butter and chocolate mixture until smooth then add to the mixing bowl. Stir to incorporate with a rubber spatula. Fold in the chocolate chips.
- Pour the batter into the prepared pan and spread in an even layer. Bake for about 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and let the brownies cool completely in the pan. The brownies will be easiest to cut if you stick them in the fridge overnight. (I stuck the pan in the freezer for a few minutes to make them easy to cut.)
Source: Tracey’s Culinary Adventures via Bake! by Nick Malgieri