Hey, ladies! Here’s another recipe I thought you might enjoy. I’ve been sharing quite a few of these over on my Instastories recently and so many of you have let me know you were interested in the recipes and tips, so here goes!
These are the richest, moistest brownies you will ever make! I add chocolate chips to the batter and it makes for a heavy, great-tasting treat. Look below for the recipe and some baking tips.
5 ounces (150 grams) semisweet or bittersweet chocolate chopped
1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces
2 tablespoons (15 grams) cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt
3/4 cup (125 grams) semi-sweet chocolate chips (optional)
|Brownies: Preheat oven to 300 degrees F and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.
Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Stir in the flour, salt and chocolate chips (if using).
Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.
Makes 16 brownies.
- If you have a convection oven, bake at about 275 degrees. In a regular oven, don’t bake at any temperature over 300 degrees.
- Invest in a food scale. Always weigh your dry ingredients. You will have consistent results every time. For instance, a cup of sugar is always 200 grams. Using a measuring cup isn’t fool proof because you can over-fill or under-fill it. Weighing them guarantees you have the precise amount. I like this food scale for $10 shipped and this food scale as well.
- Let the eggs come to room temperature before you work with them – about 20 minutes.
- Set a timer and add a minute or two at a time. Use a toothpick to check for doneness – the brownies are done when the toothpick has a few crumbs stuck to it. Don’t over-bake.
- Use a plastic knife to cut the brownies – especially when they’re warm – the brownies won’t stick to the plastic knife.
I hope you enjoy. Please tag me on Instagram or in your stories if you use any of these recipes and tips!
Also, to access the recipes and tips very quickly and easily, go to the ‘Categories’ section at the top of the page and drop down to ‘All Things Home’ then go to ‘Recipes and Tips.’ I’ll be adding more recipes. If you have any requests for anything or if you have any questions, please let me know.
This batch wasn’t for us, so I didn’t cut them, but the taste is so much better than what you’d get from a box mix that it’ll pleasantly surprise you and you’ll never go back to the box 🙂
Never miss another post! Sign up to receive every blog post by subscribing below!