I’m not much for hyperbole when it comes to describing recipes. In fact, I get annoyed when bloggers talk up their recipes a lot, only to get ho-hum results myself. So it means something when I feel no hesitation calling these some of the best brownies you’ll ever make. My friends Nat and Jen brought these to a party a few months ago, and the crowd went wild.
If you love fudge brownies, these babies are for you. They’re moist, rich, and deep, dark chocolatey. Blondie lovers, look elsewhere. This is some serious chocolate. And by the way, some toasted walnuts would not be a crime here. Just don’t delay in making these!
Adapted from Joy of Baking
-5 oz. (140 g.) semisweet or bittersweet chocolate, chopped (I used 70% chocolate)
-1/2 c. (1 stick/113 g.) butter
-2 Tbsp. (15 g.) cocoa powder
-1 c. (200 g.) sugar (raw sugar OK)
-1 tsp. vanilla extract
-3 large eggs, room temperature
-3/4 c. (95 g.) all-purpose flour*
-1/4 tsp. salt
1. Preheat oven to 375F. Grease an 8×8-in. square or 9-in. round pan.
2. In a medium metal bowl, melt the chocolate and butter over a pot of simmering water.
3. Whisk until completely melted, then remove from the heat and stir in the vanilla extract, cocoa powder, and sugar until fully combined.
4. Add the eggs one at a time, mixing thoroughly after each addition.
5. Stir in the flour and salt just until combined. Do not overmix.
6. Pour the batter evenly into the prepared pan. Bake on the middle rack for 28-35 min., or until a toothpick inserted in the middle comes out mostly clean, with just a little batter and a few crumbs clinging to it. Do not overbake.
7. Cool 10 min. before cutting.
*This recipe adapts well for those avoiding gluten. Just substitute an equal amount of gluten-free “all purpose” flour. Mine was a combination of rice flour, cornstarch, and potato flour. I honestly could not tell the difference.