I have been searching high and low (but mostly Pinterest really…and a few cookbooks I have) for an amazing brownie recipe for a few months now. For some reason I’d just been craving a good brownie.
Do you ever have those cravings? Like you want a chocolate chip cookie every day. Or you always want a specific kind of cracker, or chocolate rice cakes with peanut butter and banana (that’s my other big kick right now. So awesome!).
When I came upon this recipe from Cookie & Kate, I knew I had to try it. She too was on a quest for the best brownie ever and I think this recipe just happens to be it, with a few of my own minor modifications of course. 🙂
Dark chocolate is key in this recipe. You can sub chocolate chips, but I prefer the roughly chopped dark chocolate.
* 10 tablespoons unsalted butter (that’s like 1 1/8th cups of butter)
* 1 1/4 cups sugar
* 3/4 cup unsweetened cocoa powder
* 1/2 teaspoon sea salt
* 1/4 teaspoon baking powder
* 2 large cold eggs
* 1 1/2 teaspoons vanilla
* 2/3 cup whole wheat flour (or whatever flour you prefer)
* 2 ounces dark chocolate, roughly chopped (you can use chocolate chips if you don’t have dark chocolate, but I highly recommend the dark chocolate)
* Preheat oven to 325 degrees, with rack in the lower third of the oven. Line 8 or 9 inch square baking pan with 2 criss-cross pieces of parchment paper, with at least 2 inches going up the sides. Grease parchment paper. (Note: I only have a 9×9 inch baking dish, so if you want thicker brownies I’d use a 8×8 inch pan).
* Brown the butter. (Note: you don’t have to do this step, but I think it adds a little extra flavor to the brownies). Melt butter in a medium saucepan over medium heat. Cook the butter while whisking constantly, until it’s golden brown and you see reddish/brown particles in the butter. Took me about 5 minutes.
* Remove the pan from heat and stir in the sugar. Add cocoa powder, sea salt and baking powder. Stir until the ingredients are thoroughly combined. Let cool for 5 minutes.
* Add the eggs one at a time, beating with a spatula or wooden spoon until incorporated. When the mixture looks thick and shiny, add the vanilla and the flour. Stir until the flour is fully incorporated and you see no white streaks. Then beat vigorously for as long as your arm will hang in there with you (or about 50 strokes).
* Fold in the chocolate chunks, then spread the batter into the lined pan and use a knife to make little swirls in the batter.
* Bake for 25 minutes, or until a toothpick comes out almost clean. Cool brownies in the pan on a wire rack.
* Once completely cooled, you can use the parchment paper to lift the brownies out of the pan to cut.
They are thick, and chewy like a brownie should be. If you like your brownies more cake-like, you can add 1 more egg. If you want it to be even more chewy, bake them a few minutes less.
Seriously y’all. Best brownies ever. Enjoy!