Best Brownies – this no-fail recipe bakes up perfectly fudgy with a crackly top every single time. So easy to make and comes together in just ONE BOWL and a whisk.
It’s National Brownie Day so I thought this would be the perfect chance to share the ultimate brownie recipe that I came across recently. If you asked my husband, there can never be too many brownie recipes.
Over the years, he’s tried many, many different brownie recipes I’ve made. And so far, these are the best brownies he’s tried so far.
What makes these brownies the best? They are actually an adapted version the new cookbook, The Simple Kitchen. This book is from my friends Donna and Chad Elick, the couple behind The Slow Roasted Italian.
It was so hard choosing just ONE recipe to make so I ended up making TWO (the first one was these Ham and Cheese Sliders)
This book is loaded with more than 80 amazing recipes that are easy to follow and bursting with flavor. Sooo perfect for these busy nights, especially leading up to the holidays.
From appetizers, to one pot meals, to salads, to desserts, this book will be used again and again at our house.
If you’re looking for a gift for that busy cook in your life, you definitely have to get your hands on this one.! Find it on Amazon HERE.
HOW TO MAKE THE BEST BROWNIES
What makes these the best brownies better than a boxed brownies?
They have what we think is just the right amount of fudgy-ness with a shiny, crackled top and the most important – not dry in the slightest.
If you are all about that crisp crackly top, ooey -gooey fudge-like center, studded with chunks of molten chocolate then these brownies are definitely for you!
These brownies not only taste amazing but they are also super easy to make from scratch.
They come together in a few minutes in just one bowl and require no special mixers. There’s also a good chance you already have these simple ingredients in your pantry. So rich, chocolatey and everything we love about brownies made from a box.
- You start off by melting some butter and combining it with brown and granulated sugar
- Donna includes 1 teaspoon instant coffee and vanilla bean paste in her recipe. I left them out since I did not have them on hand and used pure vanilla extract instead. Feel free to add those if you have them on hand.
- Whisk in the cocoa powder, vanilla extract, eggs, baking powder and salt. One tip that Donna includes in her book is to whip the batter, until it’s nice and fluffy for a few minutes. This helps to create that crinkly “meringue-ish” top.
- Stir in the flour until just combined and finally, sprinkle in some chocolate chips
- Spread the batter into a parchment paper-lined pan and bake. I also like to include a sprinkle of sea salt right after they come out of the oven.
So simple, decadent and pure chocolate heaven.
|Amount Per Serving||As Served|
|Calories 229kcal Calories from fat 110|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 7g||35%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup unsweetened cocoa powder
- 1 tablespoon pure vanilla extract (vanilla bean paste)
- 4 large eggs, room temperature
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup flour
- 1 1/2 cups semi-sweet chopped chocolate or chocolate chips
- sprinkle of sea salt (optional)
- Preheat the oven to 350 F degrees. Line a 9x13 inch baking pan with parchment paper for easy clean up. Set aside.
- Melt the butter in a large microwavable bowl or over a double boiler.
- Add both of the sugars and whisk until combined. Add the cocoa powder, vanilla, eggs, baking powder and salt and whisk until combined.
- Whip batter vigorously (using your whisk or a hand-mixer for 2-3 minutes until light and fluffy - this helps to create that crinkly "merigue-ish" top - skip if desired).
- Stir in flour and mix until just combined. Fold in chocolate chunks or chips.
- Pour the batter into the prepared pan and smooth the top using an offset spatula.
- Bake in preheated oven for 25 minutes, or until the brownies have risen and are cooked through. Sprinkle sea salt if desired.
- Allow to cool completely before cutting.
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