These might just be one of the best brownies I ever made.
This brownie recipe took me by surprise. In modern times of excessive information and a million recipes for everything, the best-ever seemed suspicious, to say the least. Another recipe name made to catch my attention.
I mean, a question for food bloggers: who hasn’t made dozens of brownies and still can’t decide which one is the best ever? I can’t. I change my mind all the time. Depends, best-ever compared to what. The fudgiest? the most demanded by friends? the best time-result combination? See? It’s hard to choose one.
And don’t get me started on non-traditional ones like the ones with whiskey and raisins.
So I set out to make these brownies with a lack of interest that shows in the pics, since I made half a recipe, not wanting to have a dozen average brownies sitting around. So they are thin because I didn’t quite have a half pan for them, also I threw some bittersweet chocolate chips over half of the batter because I assumed they would be too sweet.
It turns out these are extraordinary brownies. They are fudgy, made in one bowl (yes I know the recipe says to mix eggs and half the sugar in another bowl and add them slowly, but there was no way that was going to happen), have a great balance of sugar-chocolate and are so good warm. I couldn’t resist and took a bite before they cooled down completely.
One thing I like is that they are like old-fashioned brownies, the flavor, and texture a traditional one should have. According to me of course. I used both chocolates called for in the recipe, unsweetened and bittersweet and of very good quality. That really makes a difference. It is worth splurging on good chocolate sometimes. I don’t think an average, sweeter chocolate would produce the same brownie.
They were so good, I debated whether to make them again, the whole recipe in the right pan, and take new pics of fat and fudgy brownies. But I didn’t have the time yesterday.
But rest assured this recipe goes into my use-all-the-time folder. And they will be made a lot.
And though I will never settle for just one brownie recipe, their name is very close to being true.
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One of best brownies I ever made.
Scale
Ingredients
- 1 1/4 cups 175g all-purpose flour
- 1 teaspoon salt
- 1 cup 225g unsalted butter
- 6 oz 180g dark chocolate (I use 70% or more), coarsely chopped
- 1 cup 200g dark brown sugar
- 1 cup 200g white sugar
- 1 teaspoon pure vanilla extract or paste
- 4 large eggs (at room tº)
Instructions
- Preheat the oven to 350ºF / 180ºC.
- Line a 9-inch (20x20cm) square pan with parchment or aluminum paper.
- Melt butter and chocolate over low heat being careful not to scorch it, and when almost melted, add the dark brown sugar and mix for 30 seconds.
- Take off the heat and transfer to a large bowl.
- Add the rest of the sugar and the vanilla and mix well.
- Add the eggs and beat by hand until very well mixed.
- Add flour and salt (sifted before, or directly over the chocolate batter) and mix.
- Pour into prepared pan and bake for 25 minutes aprox, until a bit jiggly in the middle. Let cool completely on a wire rack.
- They are better the next day in my opinion.
- They keep for a few days and can be frozen up to a month, well wrapped.
Adapted from BAKING WITH JULIA, by Dorie Greenspan
I love fudgy brownies. Dorie, surprisingly, knows what she's talking about. 😉
Love the photos! Made my mouth water. 🙂
They look great! They were definitely good brownies. Good to know that you can do it all in one bowl and it still turns out well.
i am quite sure, these must be the best ever!!!
thank you!
it's always a pleasure to visit your blog…it makes me so hungry!!!
Oh.. these do look yummy. There are so many brownie recipes.. but only one that can be the "best".. I'm glad you've found it:)
Isn't it fun to be surprised? I was too! I didn't even want to make "boring brownies" … then they turned out wonderful! Go figure. Catherine http://www.praycookblog.com
Great minds, Paula! I also did the one bowl! They were extremely delicious! Yours look absolutely perfect….glad you enjoyed them!
If they are the best (or even if they aren't) I must try them !
The chocolate used does make a difference, by far!
I like your thinner brownies – glad they were such a hit!
Beautiful photos, they look delicious..
I think they're perfect as-is! Beautiful!
If yours came out looking this good with a one-bowl mixing method, that's how I'm doing it next time! I felt like I created more mess than was necessary. Yours look really good, with the slightly crackly top and the fudge-y insides. Nice!
They look wonderful – nothing like a great brownie!
Mary x
They do look ridiculously moorish and delicious 🙂
Cheers
Choc Chip Uru
They look and sound stunning.
Paula, perfect dark chocolaty brownies – they look just like brownies are supposed to be, I am sure that they were awfully delicious! And actually I like the "slimmer" look, leaves more room for wonderful toppings!
Ha Ha, I made mine in one bowl too! (two if you count the saucepan to melt the chocolate) I hate cleaning up, so I always try to use the minimum of bowls! My husband is the opposite- many, many bowls, platters and plates to make something I could make in one but opposites attract… Glad they came out well for you.
glad you loved the brownies. They were really tasty but not sure if they were my best ever.
I totally agree with you…there is no way my family could pick out the BEST brownie from the scads of recipes I've made. These were darn tasty…definitely near the top of the list! And I'm glad to know I can skip the extra step and they still turn out beautifully 🙂
Happens the same, I have many brownie recipes. And also have have one that is the best. Yours look very good!!!
I thought these were really good too!