I have lots of recipes for homemade brownies, that are great and that I love. Frosted texas sheet cake, caramel brownies, chocolate oatmeal bars… But I’ve been searching for a certain kind of perfect chocolate brownie recipe. The crinkled top, fudgey brownie, like the box mix brownies, but better…
I have tried a few dozen brownies over the years, each claiming to be “the one” but they have all been disappointing… Until now. This recipe is perfection in my book, fudgey, not too cakey, but not gooey or too thick. The outside edge and center are fully cooked but not a burnt/raw ratio. And the Fleur De Sel? that extra saltiness is GLORIOUS.
Perfect Chocolate Brownie Recipe
Ingredients
- 8 oz dark chocolate chopped
- 8 oz unsweetened chocolate chopped
- 8 Tbsp butter
- 1/3 C dark brown sugar lightly packed
- 1 1/3 C granulated sugar
- 4 lrg eggs
- 1 tsp vanilla
- 1/2 tsp fleur de sel lightly crushed
- 1/2 tsp baking powder
- 1 1/2 C all-purpose flour
- 1 Tbsp unsweetened cocoa powder
Instructions
- Preheat the oven to 350 degrees.
- Prepare your 9x13 pan with parchment paper or Bakers Joy.
- In a double broiler gently melt the butter and chocolates together
- As soon as the mixture is melted, turn off the heat and allow to cool.
- Whisk together the flour, baking powder, salt and Cocoa in a bowl.
- Beat the eggs with the sugar on high speed (I use my whisks), until the mixture is very pale and thick, and falls back into the bowl with a wide ribbon that folds back on itself and slowly dissolves when the beater is lifted from the surface.
- Add the vanilla and beat to combine.
- Gently mix in the cooled chocolate mixture into the eggs and sugar
- Then mix in the flour mixture 1/2 cup at a time.
- Bake at 350 degrees until the top surface is slightly puffed and uniformly dry, and the batter no longer jiggles when you shake the pan gently - about 25-30 minutes depending on how thick they are. They will sink a bit as they cool.
Video
Nutrition
So what is YOUR favorite brownie recipe? Is there another one I need to try? and how do you feel about a bit of saltiness in your desserts?
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