Chocolate-Chocolate Brownies
Makes 16 (2x2-inch) brownies
I love brownies! And I’ve finally found my perfect one — fudgey, chocolatey, chewy, and rich.
Brownies are curious little treats. Similar to the “other” American sweet — the chocolate chip cookie — there are several origin-theories out there. Was it the wealthy Chicago socialist, Mrs. Bertha Potter Palmer, who asked her chef at the Palmer House Hotel to create a portable dessert that the ladies could eat while attending the 1893 World’s Columbian Exposition? Fannie Farmer’s 1896 Boston Cooking-School Cook Book seems to have published the first recipe for Brownies, but they contained molasses and no chocolate. That sounds more like a Blondie! The first recipe with chocolate was published in the Service Club of Chicago’s 1904 Cook Book and were called “Bangor Brownies”, which makes us wonder…were they from Bangor, Maine? The theories on their Maine origins are, however, a little murky. If you know something I do not, please email me!
What we do know is that brownies are delicious and there are SO many ways to make them. Most recipes don’t call for a leavener other than egg. But if you want them a little cakey, just add 1/2 teaspoon baking powder to the dry mix of any recipe, including the one below.
Here I offer you my perfect brownie - super rich, fudgey, and SO easy to make. This recipe was designed for kids, so I know you can do it! And I guarantee you, it’s better, than anything out of a box and only take 5 minutes longer.
Ingredients:
Cooking spray oil or butter, for greasing pan
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
4 ounces (2/3 cups) bittersweet chocolate (70% cacao), roughly chopped
1 cup all-purpose flour
2 tablespoons natural unsweetened cocoa powder
1/2 teaspoon fine salt
1 cup packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
Steps:
1. Heat the oven to 350°F and arrange a rack in the middle. Line an 8-inch square baking dish with 2 (8-inch wide by 12-inch long) pieces of parchment paper or aluminum foil and coat pan with cooking spray or butter.
2. Place butter and chocolate in a medium saucepan over medium-low heat, stirring constantly, until melted and smooth (or melt in microwave). Remove from heat to cool slightly.
3. In a medium bowl, sift together the flour, cocoa powder, and salt; set aside.
4. In a large bowl, vigorously whisk together the brown sugar, eggs, and vanilla until fully combined. While whisking quickly, slowly pour in the chocolate mixture and mix well.
5. Fold the flour mixture into chocolate mixture until just incorporated and no white streaks remain. Fold in chocolate chips.
6. Transfer batter to the dish and bake until a tester inserted in the center of the brownies comes out clean, about 25 minutes. Remove from oven and cool completely before cutting.