The Perfect Brownies
Everyone has their preference for brownie texture, right? Our favorite is fudgy and chewy. Not that I won’t eat a cakey brownie (I eat anything chocolate) but I prefer chewy and soft. We like to eat them warm with a scoop of vanilla ice cream on top.
Just a few extra steps to make these perfect brownies. It uses melted chocolate instead of cocoa powder.
Bake em up! Let cool and serve. We can never wait until they completely cool (like I said earlier we eat them warm).
Viola! Brownie Perfection!!! Crispy, crackly top and fudgy moist center.
- 1 cup Semisweet chocolate chips
- 1½ sticks (6 ounces) Unsalted Butter, cut into pieces
- 4 ounces Unsweetened Chocolate, chopped
- 1½ cups Granulated Sugar
- 3 large Eggs plus 1 Egg yolk
- 1 teaspoon Vanilla extract
- ¾ cup All-Purpose Flour
- ¼ teaspoon salt
- Preheat the oven to 350°F. Grease an 8×8-inch baking pan with non-stick baking spray.
- In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second sessions, stirring between each session, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.
- In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract.
- Stir in the cooled chocolate mixture with a rubber spatula.
- Add the flour and salt, folding gently until combined.
- Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, 35 to 40. Do not overbake.
- Let cool to room temperature.
Recipe from HandleTheHeat