Absolutely The Best Brownie Recipe Ever Made
Try this Absolutely The Best Brownie Recipe I Have Ever Made recipe, or contribute your own.
Try this Absolutely The Best Brownie Recipe I Have Ever Made recipe, or contribute your own.
- Carbohydrate 9.07682382709063 g
- Cholesterol 155.95 mg
- Fat 9.08769668662173 g
- Fiber 0.280317803680004 g
- Protein 5.85884132712272 g
- Saturated Fat 4.35740978206772 g
- Serving Size 1 1 -16 (9x13 inch pan) (83g)
- Sodium 69.9379864352824 mg
- Sugar 8.79650602341062 g
- Trans Fat 1.25513840684451 g
- Calories 143 calories
Step-by-step
- Preheat your oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper. You can also line it with aluminum foil (be sure to spray the foil with nonstick spray). Or you can just spray the pan.
- In a medium pot (I use a 3 quart saucepan), melt 2 and 1/2 sticks of butter over medium heat. Yes, 2 and 1/2 sticks. I called these the best brownies of all time, not healthy brownies!
- Stir the butter occasionally. See photos for how to brown butter. It will turn white on top, then it will foam up. Once it is foamy, it will start forming brown colored milk solids or "bits". They will swirl up when you stir. The scent of the butter will change to a "nutty" or toffee like aroma. Once you see brown bits, remove the pan from the heat.
- Immediately add 4 ounces of unsweetened baking chocolate. Break it up into pieces so that they melt faster. Stir until it is melted all the way.
- Add 2 and 1/2 cups sugar and stir it together. If there are still bits of chocolate that have not melted, put it back on the burner on low until it is smooth.
- Add 1/2 teaspoon salt, 1 tablespoon water, and 2 teaspoons vanilla. Stir it together.
- Add 1 cup all-purpose flour, spooned and leveled. That means take a large spoon and add flour to your measuring cup, then level off the top. Stir in the flour until just barely incorporated.***
- Stir in the eggs one at a time, making sure each egg is fully incorporated before adding the next one.
- Do not over mix. Over-mixed batter makes for a tough brownie, which is not what we're going for. You want soft, tender brownies! Once that last egg has been mixed in thoroughly, stop messing with it.
- Scrape the batter into the prepared pan and spread to the edges.
- Sprinkle 1 and 1/4 cups chocolate chips evenly over the batter. Use your spatula to gently fold it in. If you add the chocolate chips to the batter before pouring it into the pan, they tend to melt and swirl on you. Which might be okay with you. I prefer my chocolate to stay in chip form so that when you bite into a brownie you get tiny little pools of chocolate. Mmm.
- Bake at 350 for about 25 minutes. The edges should be set. The center of the pan should not wobble when you shake it. I always do the toothpick test: poke a toothpick in the center of the brownies and if there is no wet batter sticking to it, it's done. (If there is, leave it in for a couple more minutes) Be sure to poke a couple times so that you know you're not poking into a melted chocolate chip. Every oven is different, so you are going to have to use your bet judgment here on the bake time! Do NOT over bake, or the brownies will be too dry. In my opinion, slightly under baked is better than under baked. Keep in mind that the brownies will firm up as they cool.
- When the brownies are done, remove from the oven and let cool as long as you can before giving in and trying a piece.
- To cut these into nice looking squares, once the brownies have cooled, lift the parchment paper or foil out of the pan. Cut with a sharp knife, wiping the knife on a clean wet towel in between slices.
- These are almost impossible to eat without a glass of milk.
When ingredients cost more than ever, wasting expensive baking chocolate on a dry batch is a financial error. This recipe relies on careful heat control rather than specialized gadgets to protect your investment. Working efficiently in the kitchen means paying close attention to physical cues instead of relying solely on timers.
- Browning butter requires watching the milk solids separate and foam until they turn amber and release a distinct toffee aroma.
- Spoon flour directly into your measuring cup and level it off with a straight edge to prevent dense, heavy squares.
- Incorporate eggs one at a time and stop mixing immediately after the last one blends to prevent toughness.
- Test doneness by inserting a toothpick into the center of the 9x13 inch pan at 350 degrees; it should emerge without wet batter, though it may hit a melted chip.
- Wipe your knife with a damp towel between cuts to achieve clean edges on every square.
Proper cooling allows the center to set fully without overcooking the edges. Storing these treats properly extends their texture.
