The Best Brownies

The Best Brownies

The quest for the perfect brownie recipe is a pretty common long-time search for many a baker. I've tried many recipes over the past 30 years in the kitchen but this is definitely the best one I've made. If you are careful not to over bake them, you might just agree. 

If you have chocoholics coming for dinner serve these warm from the oven with some warm chocolate ganache spilling over the top for the ultimate chocolate dessert.

We have also featured a mini version of these gorgeous, rich, fudgy brownies atop an amazing creamy cheesecake. Find our Brownie Cheesecake recipe here.

• 3/4cup all-purpose flour
• 2 tablespoon cocoa powder
• 1/4teaspoon salt
• 1/2cup butter
• 5 squares unsweetened chocolate
• 3/4cup granulated sugar
• ¼ cup light-brown sugar
• 3large eggs
• 1teaspoon vanilla extract
• 3/4cup semisweet chocolate chips

Sift together flour, cocoa and salt. Melt together butter and unsweetened chocolate over low heat. Remove from heat and cool to lukewarm. Add eggs,vanilla and sugars. Stir very well until sugars are dissolved.

Gently fold in dry ingredients and chocolate chips.

Pour batter into a 9 inch square baking pan that has been greased and lined with parchment paper. Bake for about a half hour at 350 degrees F or until the surface of the center of the brownies appears dry and firm. Toothpick test will not work for this recipe but it will tell you if the middle is still liquid. Do not over bake these brownies or they will be dry rather than moist and chewy.

Cut into squares when completely cool and frost individually with chocolate ganache.

Chocolate Ganache
Scald 

• ½ cup whipping cream 

and stir in until completely smooth:

• 2 cups semi-sweet chocolate chips  

Cool slightly before frosting brownies.