I've always wanted a brownie recipe that was as good as a boxed brownie mix. I've had some good made-from-scratch brownies, but nothing that even touches a mix. I made these on a whim last night (it's a recipe combining a mixture of recipes with tips from commenters who reviewed them), and they are a home run. Delicious. They're the perfect texture - fudgy and chewy. And they are the perfect level of chocolate and sweetness. Yum. I knew they were a hit when my husband (who cannot eat a brownie without vanilla ice cream on top...ever) took one to work today, ate it with no accompaniment, and said it was the best brownie he's ever tasted in his life. Hope you try them!
Best Brownies in the World
Ingredients:
1 stick unsalted butter, cut into pieces
1 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon instant coffee granules
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups sugar
3 large eggs
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups sugar
3 large eggs
1 Tablespoon vanilla
Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, instant coffee, and salt; set aside.
Using a double-burner, melt the chocolate and butter together. Stir constantly until smooth. Remove the chocolate butter mixture from the heat. Add sugar; mix to combine. Add eggs and vanilla, and mix to combine. Add flour mixture; mix just until moistened (do not over mix). I used a whisk until I added the flour, then switched to a rubber spatula to stir. Transfer batter to prepared pan; smooth top.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.
Using a double-burner, melt the chocolate and butter together. Stir constantly until smooth. Remove the chocolate butter mixture from the heat. Add sugar; mix to combine. Add eggs and vanilla, and mix to combine. Add flour mixture; mix just until moistened (do not over mix). I used a whisk until I added the flour, then switched to a rubber spatula to stir. Transfer batter to prepared pan; smooth top.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.
1 comment:
Already translated this and giving it out to my Guatemalan friends. They don't do brownies here. I am going to change that with this recipe. Thanks!
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