Another wonderful brownie recipe, with a very deep chocolate flavor thanks to the combination of cocoa powder and melted chocolate. They are fudgy, easy to make, and can be frozen.
- 3/4 cup (175g) unsalted butter
- 3.5 ounces (100g) semisweet chocolate, in small pieces
- 1 cup (200g) white granulated sugar
- 2 tablespoons (30g) brown sugar
- 3 eggs, at room temperature
- 1/2 cup (65g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract or paste
- 1/4 teaspoon pure almond extract (optional but recommeded)
- Turn the oven to 350°F/180°C.
- Grease or spray an 8-inch (20cm) square pan. Line with a strip of parchment paper wide as the pan, covering the bottom and two sides. This makes it easier to remove from the pan after it’s baked.
- Melt butter in a bowl with the chocolate pieces. You can microwave it in 10 second spurts, mixing well between each one. Or do it in a double boiler making sure the bottom of the bowl is not touching the water.
- Put both sugars in a bowl, add the eggs and mix well with a whisk until it’s frothy, about 1 minute.
- Add the melted chocolate and mix.
- Add vanilla, almond extract and then the sifted dry ingredients (flour, salt, and cocoa powder) in 2 parts. I have them measured and sift them directly over the chocolate mixture, but you can sift them in a different bowl first and then add them.
- Mix well until you have a silky, smooth mixture.
- Pour into the prepared pan and bake for about 20 minutes, until the edges are firm but the center still jiggles. It might take a few more minutes. But don’t bake them until the whole surface is firm because they won’t be fudgy.
- Let cool on a wire rack. I recommend eating them the next day, but that’s hard, I know. So pop them in the fridge for an hour.
- Eat them plain or top with chocolate ganache, dulce de leche and chopped walnuts before eating.
Organization: read the recipe carefully and make sure the ingredients are at the temperature needed, the oven is pre-heated, you have the right size of pan, and any other details that will ensure the best results possible.
Sauces: as you can see in the image below, I use both chocolate and dulce de leche and make these one of the most decadent brownies/desserts ever! If you never tried these two flavors together you're in for a treat, of the best kind.
Resting: I find that most chocolate recipes are better the next day. So, if you can, let these rest in the fridge or at room temperature for 24hs.
Flavorings: besides the vanilla and almond that are used in the recipe, you can add some orange zest, a tablespoon of orange liquor or whisky, a pinch of ground cinnamon, or coffee powder or extract.
Sugar: I use mostly white combined with a little brown. Use only granulated if that's all you have.
Plain: like most chocolate recipes that are fudgy and intense, a small piece goes a long way. I like them just cold enough but not straight from the refrigerator because I think the flavor is numbed a little by the cold.
Plated dessert: put a square on a plate and top with a scoop of ice cream (vanilla, dulce de leche, chocolate, even raspberry) or some whipped cream, and then pour some chocolate sauce if you're going all the way. This is great when you have one batch of brownies and many mouths to feed.
Keywords: homemade brownies