My Best Brownies

My Best Brownies

by Julie
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In search of a great brownie recipe? Look no further…My Best Brownies has got you covered!

Let me qualify this.  When it comes to plain ol’ American brownies, this is my favorite recipe.  I have other favorite brownie recipes that involve peanut butter or mint.  But those are subcategories.  Yes, there are multiple categories in the brownie sphere.  At least for me.

And I promise, I’ll share those recipes too.  Someday.  When I can make sure to have enough mouths around so that I’m not devouring the whole pan myself.  But I digress.

This recipe, My Best Brownies, is one I love because, out of all the recipes I’ve tried, this most closely replicates that box-mix texture that I just adore.  Do you know what I mean?  Kind of lightly crunchy on the outside but moist and dense on the inside.

Basically, it’s the kind of texture that, if someone asks me, “Are you an edge or a middle person?” then I can say, “Doesn’t matter for this recipe, cuz it’s all good!”

Give My Best Brownies a try and let me know if you love it, or if you have your own special brownie recipe that does it for you.  Or maybe you love these from Anna?

My Best Brownies

In search of a great brownie recipe? Look no further...My Best Brownies has got you covered!
By:
Ingredients
  • 1 1/4 cup all-purpose flour
  • 1 tsp. salt
  • 2 Tbsp. unsweetened cocoa powder
  • 11 ounces dark chocolate, coarsely chopped*
  • 1 cup butter, cut into 1
Directions
Step 1
Preheat oven to 350 degrees. Butter sides and bottom of a 9×13-inch glass pan. Line with parchment paper (you will use the ends of the parchment to lift out the brownies later).
Step 2
In medium bowl whisk together: flour, salt, cocoa.
Step 3
Put chocolate and butter in a large bowl set over a saucepan of simmer water. Stir occasionally until completely melted and smooth. Turn the heat off, but keep the bowl over the pan and add the sugars. Whisk until thoroughly combined. Remove bowl from pan and set aside to cool to room temperature.
Step 4
Add 3 eggs to the chocolate mixture and whisk until combined. Add remaining eggs and whisk until combined. Add vanilla and stir until combined, being careful not to over-mix.**
Step 5
Sprinkle flour mixture over chocolate mixture. Use a rubber spatula (not a whisk) to fold in the flour mixture. There should be just a bit of flour visible when you STOP mixing.
Step 6
Pour batter into pan and smooth the top. Bake for 30 minutes, but rotate the pan halfway through the baking time. Brownies are done when a toothpick inserted in the center comes out with just a few moist crumbs sticking to it. Let the brownies cool completely. Lift them out using the parchment paper. Cut and serve.
Step 7
Notes:
Step 8
*This time I didn’t have enough dark chocolate so I mixed what I had: some German chocolate, plain ol’ baking chocolate, and some dark chocolate.
Step 9
**Over-mixing will result in cake-y brownies.

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