Alright folks, this is gonna be a short one. It’s not because these brownies aren’t worth talking about for hours, it’s just because if you’re at all like me, you already know what you’re looking for in a brownie and can not be swayed one way or another. So, I’ll just get right to it. I shamefully love boxed brownies. It’s the chewy, crispy, gooey, mmm – it gets me every time. But, because I like a challenge and would greatly prefer something homemade to the boxed stuff, I have been trying to recreate them at home. So many homemade brownies end up too cake like or too fudge like, so what I’m looking for is something in the middle. As far as texture goes, these brownies are it. They are chewy with those perfectly delectable crispy edges, but they are a little bit more grown up than the boxed version. They are definitely dark chocolate brownies and are very rich. If you’re looking for a light cakey brownie, these are not what you’re looking for. I added the pecans and chocolate chips for extra texture, but you could leave them out if you just want pure, unaltered brownie. If you have the perfect Betty Crocker-like brownie, please let me know in the comments, I’m always up for testing more brownies!
Dark Chocolate Brownies
Adapted from Epicurious
Makes 16 brownies
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 1/4 cups sugar
- 3/4 cup unsweetened cocoa powder (natural or Dutch-process)
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 cold large eggs
- 1/2 cup all-purpose flour
- 2/3 cup walnut or pecan pieces (optional)
1/2 cup semi-sweet chocolate chips (optional)
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8 inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts and chocolate chips, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 to 30 minutes. Let cool completely on a rack.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 squares.
Oh, baby. These sound so good right now. With a glass of raw milk… (-:
OH YUM!!! who’s going to make them for your mom??? xoxox
Oh wow! It’s 6:30am – too early to start making these?!?!
Well, now we know what your mom wants for her birthday – thanks – of course I’m sure Alyssa and I won’t mind having a few ourselves. xoxo
YUM. ok, obviously I need to invite myself over to your place more often haha. I can practically smell the dark chocolatey goodness. All the photography on here is gorgeous, I’m seriously in awe of people who can photograph food and make it look as good as it probably tastes. Don’t know how y’all do it.