Here’s that amazing brownie recipe that I promised you earlier. I love that it uses butter and three types of chocolate, there’s no double-boiler needed, and it’s so easy to make. I’ll be the first to admit that I have this recipe memorized and can whip it up in a flash. You can thank me after you make these.
Did you know that I’ve never been a believer in homemade brownies? 99% of all homemade brownies I have tried are dry, cakey, and lacking in chocolate flavor. This, my friends, is the 1% of homemade brownies. Dark, rich, smooth, dense, and full of chocolate flavor. This recipe comes from the America’s Test Kitchen Family Baking Book. I am in love with their books and recipes and have tried tons of recipes all with smashing success, so when I saw this little gem I knew that it was worth trying. This is the only brownie recipe that I have made in over a year; why mess with chocolate perfection?
Preheat the oven to 350 degrees. Line an 8-inch square baking pan with foil and grease the foil and edges of the pan. In a microwave safe dish (2-cup glass measuring cup works great for this), add your chocolates, cocoa, and butter. Microwave, stirring often, for 1 to 3 minutes until the mixture is smooth.
In a large bowl, whisk the sugar, eggs, vanilla, and salt together. Whisk in the melted chocolate mixture until combined. Stir in the flour until just incorporated.
Scrape the batter into the prepared pan and smooth out the top. Let the babies lick the spatula. Bake the brownies until a tooth-pick inserted into the middle comes with just a few soft crumbs attached, 35 to 40 minutes.
Let the brownies cool completely in the pan; set on a wire rack. Remove the brownies from the pan by using the foil, cut into squares, and enjoy.
I use the Ghirardelli’s 100% cocoa bars found in the baking aisle.
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