Rich, sticky and fudgy, these brownies are the best ever! They have a crispy top but the middle is soft and chewy, and the roasting is very thick. They will become your new favorite in no time!
After years of tenaciously denying my sweet tooth, telling people that I have 'salted teeth' due to my preference for chips, french fries, pickles, and everything that is salty, I finally realize that I'm a liar because I produce love candy and what have I talked about?
So yes I came out with it: I have a sweet tooth. The big one, actually. I mean, as far as I know, I could easily clinch a basket of hot onion rings and a handful of macarons together. Just call me 'classy'.
And brownies? LOVE EM. Even though I'm still not wild about chocolate (you won't, in fact, find me shoveling chocolate into my esophagus - not yet), I do love me some brownies. They are very unlikely to resist at any point in their short life, but I am very weak for them when they come out of the oven. They are all hot and sticky, with very sharp tops. If there is something sexier, let me know.
I am here to change your view of brownies. Brownies "fudge" which are drier than the Sahara desert in summer? Will no longer. Brownies that are labeled "chewy" but taste like chocolate cake? Sayonara, loser. And brownies that are too sweet, too fudgy, not sweet enough? Later, man. It's time to say goodbye to mediocre brownies and HELLO for the most amazing, best, best fudge brownies ever. I don't like to get along 'best' and 'perfect' all the time because I know brownie recipes can be subjective, of course. I don't want to step on your old grandmother's recipe or your favorite box mix, but for me personally, this is my new favorite.
- 1 & ¼ cup unsalted butter
- 3 glasses of white sugar
- 1 Tbsp vanilla extract (I recommend high-quality vanilla-like Madagascar Bourbon)
- 5 eggs
- 1 teaspoon salt
- 2 cup cups & all-purpose flour
- ½ teaspoon - 1 teaspoon instant espresso powder (optional but recommended for flavor enhancers; start with ½ teaspoon for a deeper taste and use 1 teaspoon if you want something stronger)
- 12 ounces of semi-sweet chocolate chips or pans
- 4 ounces of chocolate chips or unsweetened baking bars
- Preheat the oven to 350 degrees F. Freely spread 13x9 "pan with cooking spray and set aside. Then melt the butter and chocolate in a large bowl. You can do this in a microwave-saving bowl in the microwave, heating in 45-second increments. stir each round until it's smooth, or you can do it in a glass bowl on a pan filled with boiling water, like the double-boiler method (make sure the water doesn't touch the bottom of the bowl.) I did the microwave method and it worked well.
- NOTE: if you use a baking bar (like Baker's), separate it into separate pieces before thawing. This helps speed up the melting process and makes the dough smooth.
- In a standing mixer bowl, beat with sugar, eggs, and vanilla with the paddle attachment until creamed, about 2 minutes. Add the chocolate-butter mixture until smooth. Then, add flour, espresso powder (if using) and salt until the soft but thick dough has formed.
- Apply the mixture evenly to the prepared baking sheet. Bake about 35-45 minutes or until a toothpick inserted near the center comes out with wet crumbs (not super wet). This is up to your preference. I bake mine for exactly 37 minutes, creating VERY fudgy brownies that almost look a little undone which I like. If you want something that is still fudgy but more structured, bake for up to 45 minutes. Don't eat too long, because brownies WILL continue to cook and arrange after they are cold.
- Let the brownies cool, preferably overnight, before cutting into bars. Brownies may sink slightly in the middle during cooling; this is normal. If you want, you can freeze it or sprinkle it with powdered sugar. Serve room temperature or warm, and store the remaining air at room temperature for up to one week. It will freeze well too - wrap individually and freeze for up to 3 months.
This recipe is inspired by thedomesticrebel