This may be a cooking blog, but I find myself sharing some of my deepest, darkest secrets (never having tried oatmeal before, for instance) here. So far you all have accepted me and all the horrible things I’ve kept hidden for years and years. I can only hope that you will continue to stand by my side as I reveal this next bit of private information about myself.
I prefer my brownies to be made from a box mix.
I’m sorry, okay? It’s just who I am and I have to be me. Writing a cooking blog isn’t going to change who I am. It just won’t, okay?
Except, well, I’ve recently discovered a brownie recipe so beautiful and delicious and rich and fudgy and chocolatey and oh goodness, I should just go ahead and admit it. I’m over the box mix brownies. No more, I say! No more!
Just go ahead and scroll back up there and look at those brownies! So full of chocolate! So gooey! So fudgy and scrumptious!
This recipe starts out by melting butter and sugar together in a sauce pan, and I know, there are lots of one bowl brownie recipes out there, but these guys are worth the extra dirty dish. Especially if your kids are your dish washers.
You’ll need to prepare yourself for this next part. You’re going to dump the cocoa powder into the sugar and butter. You’ll want to shove your entire face into your mixing bowl, but don’t do it. The butter is still hot and if you eat it all, we won’t have brownies!
Alright, so one lick won’t hurt anyone.
Look! Brownie batter bokeh! Yet another reason to love these brownies!
After you’ve mixed in the remaining ingredients, pour the batter into a buttered 9×13 pan and bake for about 30 minutes. What comes out of the oven is this amazingly delicious chunk of gooey, warm, melty chocolate. Let it cool and then slice and devour!
Ingredients
- 1 cup (2 sticks) butter
- 2 1/4 cups sugar
- 4 large eggs
- 1 1/4 cups cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder, optional
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
Instructions
- Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish.
- In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
- Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
- Stir in the flour and chocolate chips until well combined.
- Pour into prepared pan and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.
Recipe adapted from King Arthur Flour
Just made these brownies and I have to say, I’m not thrilled. Don’t get me wrong, they’re good(but what brownies arent), just not amazing. I wouldn’t even call them really good. I have tried many boxed versions and those came out much better. These were very cakey and not fudgey enough for my taste. If you’re looking for cakey brownies, look no further. But for those like me, who like the very fudgey rich brownies, do not make these. I don’t mean to be rude, I just don’t love these. I will not be making these again.
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sophia Reply:
February 25th, 2012 at 5:52 pm
@Leah, If you would like to alter the recipe for a less cakey brownie, eliminate one or two of the eggs! Simple as that, same great taste but much thicker and fudgey!
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Oh, thanks! I will definitely try that! Actually, they were better the next day! Got a lot of compliments! Thanks!
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Saw this recipe on Pinterest. It’s amazing!!! Thanks!
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Just tried making these. Made a 1/2 batch because I only had 2 eggs. The batter was not at all runny, it was more of a dough (like I would use to make cookies). The picture looks like thin batter (how box brownies usually are). Anyone know what I did wrong?!?!
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michele Reply:
March 10th, 2012 at 6:35 pm
cause you only used two eggs
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My husband loved these
i had only 2 giant duck eggs so i used those instead of 4 eggs. Another thing was my batter was like a dough. Perhaps because i cut back on the eggs who knows. So i had to press the mixture in a 9X13 greased pan and cook about ten minutes longer but ohhhhhh myyyyyyy these are the bomb….thank you
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@michele,
But I also halfed the rest of the ingredients. So would the 2 eggs still affect it??
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Best. Brownies. Ever! I have made these many times since I found this recipe and they are amazing! They are not at all cakey??!! They are rich, dense, fudgey and soooo chocolatey! Perfection! Thank you!!
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I was starting to think that Pinterest was a total waste of time, but then i decided to actually MAKE something I pinned, that something being your brownies. Yum! Made these guys yesterday, and so glad I did.
the 9X13 pan really allowed me to share with a good number of my neighbors!
And I learned a new word (bokeh) to boot.
Totally awesome!!
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I just have to say I LOVE these brownies!!! We’ve been trying to cut down on boxed foods, so I went to Pinterest in search of a great homemade brownie recipe. It took some searching to find this recipe, but I could tell it would be a winner! I halved the recipe and put it in a 8×8 pan for 25 minutes, and this was just right the right amount for our family. Even the next day (yes, I had to save a few!) they didn’t dry out at all. YUUUUUMMMMM!!! Thank you so much for the recipe!
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I must try these… I also hate to admit to people that I love brownies from the box! (Betty Crocker Fudge Brownies Family Size in a 9×9 pan to be exact!…no one except my boyfriend nows my secret…I bring these to every event!) Since I made a resolution to make my own homemade brownies from now on, I’ll have to try out your delicious-looking recipe!
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I’m actually a little afraid that this time tomorrow, I’ll be in a “birthday-brownie-induced-food-coma.”
I won’t be able to sleep tonight anticipating these, like a kid going to Disney Land in the morning.
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Mine did not turn out like these at all
I followed the recipe exactly, except for the size of the dish. I only had a 9×9.
Anyway, they formed a THICK, rock hard layer on top that was very unpleasant to eat. Not sure what happened…
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Karly Reply:
April 28th, 2012 at 11:39 am
@Taylor,
Hmm, I’m guessing it had something to do with your pan size. These are already so thick that a smaller pan just might not work well.
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I’ve made these brownies 3 times over the past 6 or so months (I found them on pinterest)- and they are the BEST brownies ever. ever. ever. really. everyone who tries them goes wild over them.
i follow the recipes exactly but i double the ground espresso to 2 teaspoons.
i dont know what people are talking about with them being cakey, etc- mine are perfectly fudgy every time!
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I can attest that these are actually THE best brownies in the world. I was all about Ghirardelli Double Chocolate brownie mix before this, but these are SO FREAKING GOOD I will never go back. Fudgy, rich, delicious.
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