The perfect brownie recipe is hard to come by. Everyone has their own idea of how a good brownie should taste. Some people like them fudgy, some like them chewy, and others prefer a more cake like texture. On top of all those variations, there is the box brownie. It makes no sense. Why are box brownies so good? Cake from a box is only ok, cookies from a box are just mediocre…but brownies from a box are pretty amazing. It doesn’t seem right that you can go through all the effort of making homemade brownies, using fresh ingredients and good quality chocolate when the box brownies turn out just as good and are less expensive. When I was looking for my brownie recipe, I wanted something that was worth the extra effort. I finally found one. These brownies are rich and fudgy and will bring home the blue ribbon every time.
- 1 cup (2 sticks) unsalted 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
- Pre-heat the oven to 350 degrees.
- Butter a 9×13 baking dish and line with parchment.
- In small saucepan over low heat, melt butter completely. Once the butter is melted, stir in sugar and continue cooking for 1-2 minutes, stirring constantly. DO NOT let the sugar boil.
- Pour butter mixture into a bowl with an electric mixer fitted with the paddle attachment and slowly beat in coca powder, salt, baking powder, espresso powder and vanilla extract until just combined.
- Stir in the flour until combined.
- Now add the eggs. The batter should still be warm, but not too hot that the eggs will begin to cook. Mix in eggs until just combined.
- Add the chocolate chips. Again, the batter should still be warm so the chips will melt into the batter adding some more chocolatey goodness. But if you like chips in your brownies, wait a few minutes until the batter has cooled down and then add the chips.
- Spread batter into prepared pan. The batter will be very thick, so make sure to spread it evenly in the pan.
- Bake for 25-35 minutes. I find each batch has a little different baking time. You know they are done when the edges begin to crack and a toothpick or knife comes out clean.
- The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.
*Because these are super fudgy they have a pretty long shelf life. (5-7 days)