You may be wondering why I do not have a brownie recipe here on my blog (besides my mug brownie recipe). I actually love brownies, however these past few months I have been researching and testing for a best brownie recipe. These brownies that I am sharing today are fool-proof, one bowl, tested numerous times, and come out great each time. I wish I could share a Christmas related post, but this will have to do!
These brownies have a shiny and crackly (meringue-like) top, and a chewy, but fudgy center. To make these brownies perfect, there were a few things that I changed about the traditional way of making brownies.
- Melt the butter w/ chocolate chips
Instead of using all cocoa powder for this recipe, I found that using melted chocolate, or chips creates an outstanding flavor, along with the small amount of cocoa powder. It also makes these brownies not too dry. Try adding a pinch of instant coffee to bring out the flavor a little more.
2. Leaving out the egg white
When I tested this recipe with a second full egg, I found it to be more spongy and a bit too moist. Using just the egg yolk gives these a nice chew.
Enjoy! Merry Christmas!
- 3/4 cup (12 tablespoons) of unsalted butter, cut into pieces
- 1 cup of sugar
- 1/2 cup of light brown sugar (may use dark brown for more flavor depth)
- 1/2 cup of semi-sweet chocolate chopped, or chocolate chips
- 6 tablespoons of cocoa powder
- 2 eggs and 1 egg yolk
- 1 teaspoon of vanilla
- 1/4 teaspoon of salt
- 1 cup of flour
- 1/2 cup of chocolate chips
- Preheat your oven to 350F, and line an 8×8 square pan with baking paper and butter.
- In a large, microwave safe mixing bowl, melt together the butter and semi sweet chocolate in 10-15 second intervals, until completely melted. Make sure to stir well after each addition. Add the cocoa powder.
- Add your sugars and stir until combined.
- Add the eggs one at a time. Whisk vigorously after each addition for roughly 30 seconds. Then add the vanilla.
- Stir in the flour and be very careful not to over mix.
- Pour into your prepared pan.
- Bake for about 30-35 minutes or until set. You don’t want too much goo on your toothpick when testing, but you don’t want none because you want these to be fudgy.
- Take them out, and cool completely before cutting.
- Serve and enjoy!
Merry Christmas, or happy holidays to everybody, and a happy new year! Thank you for sticking with me and reading my blog this year in this unpredictable time of 2020. Writing for this blog has really changed me as a person, and each one of you mean so much to me. Thank you everyone!
*I will not be posting until 2021 due to plans with family, but thank you everyone!*