Anyone who know me well knows that 1) I like to bake 2) I have a SERIOUS sweet tooth and 3) chocolate and I are buds. Best buds.
Here is a formula:
Enjoys baking + Has sweet tooth + Addicted to chocolate = BROWNIES.
I don’t know if it’s just me, but because I really do enjoy baking, I typically shun mixes. Everything is better from scratch, my friends. However, up until recently, I have not found this to be the case with brownies. I like rich, dense, fudgy, intensely chocolately brownies (i.e., not cakey) and I’ve generally found that box mixes are the best way to achieve this desired effect.
I’m pretty sure I’ve tested out 50+ brownie recipes in the search for the perfect gooey brownie, and behold: I have found it!
Thanks to Big Girls, Small Kitchen, brownie mecca has been achieved.
The recipe is as follows:
2 oz. unsweetened chocolate
½ cup (1 stick) unsalted butter
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs, lightly beaten
½ teaspoon vanilla extract
1 teaspoon espresso powder (optional)
¼ cup all-purpose flour
¼ teaspoon salt
1 cup add-ins: chocolate chips, white chocolate chips, heath bar bites, or chopped toasted nuts.
Melt the chocolate and butter together, then mix into the sugars. Add the eggs, then the vanilla (I’ve never tried adding espresso powder). Lastly, stir in the flour and salt, add any desired “add-ins” (I’ve tried regular and dark chocolate chips as well as semi-sweet chocolate chunks), pour into a greased 8×8 pan (I’ve been using a cake pan, actually.. my kitchen bakeware is currently somewhat limited) and bake at 325 degrees for about 25 minutes.
The BGSK blog calls for immediately freezing the brownies when they come out of the oven, but I love love love warm brownies, so to date, I have not heeded this advice. These brownies are just.. gooey, veritably dripping with chocolate. Completely ridiculous, in the best way possible.
I’ve already made them three times.
And I haven’t shared with my roommate…. oops. (I don’t like sharing chocolate, is that so wrong?)