Is it crazy that I’m slightly afraid to make homemade brownies? It seems like when I’ve tried in the past, they generally turn out cakey…probably from too much mixing. But who’s to say that this has to be the case?? These brownies, provided by Lacy, we’re lovingly named by her cute kids, and originated from Our Best Bites. They sound amazing, and if they’re as good as my nieces and nephews say, I bet they’re worth the extra steps beyond opening a box! What a perfect recipe to start off our new Giveaway with!
Here’s a tip from Lacy!
The secret to these is to enjoy them when they are completely cooled, like wait till the next day after you bake them- they are amazing!
So give these brownies a try, and let us know what you think!
PERFECT CHOCOLATE BROWNIES
1 1/4 cups all purpose flour
1 teaspoon salt
2 tablespoons unsweetened Dutch Process cocoa powder
11 ounces dark chocolate, roughly chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch chunks
optional: 1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
5 eggs, at room temperature*
2 teaspoons vanilla extract
*Before you start the recipe, place eggs in a shallow bowl filled with warm tap water to bring to room temperature.
Preheat oven to 350 degrees. Butter a 9×13 inch baking dish and set aside.
In a medium sized mixing bowl, combine flour, salt, and cocoa powder and gently whisk together.
Using a double boiler (place a glass mixing bowl on top of a pot of simmering water) melt chopped chocolate, butter, and instant coffee (if using). Stir until melted and smooth. You could also do this step in the microwave if you’re careful and heat it gently in 30-60 second intervals, stirring after each interval.
Remove glass bowl from the double boiler and add granulated and brown sugars. Whisk until smooth. As you whisk, the mixture should cool off, eventually coming close to room temp.
Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining 2 eggs and vanilla, and continue whisking until just until everything is incorporated. Don’t overmix at this stage.
Sprinkle flour mixture into chocolate mixture and use a rubber spatula (don’t use electric beaters, and not even a whisk) to fold and stir flour mixture just until incorporated. You can even stop stirring when you still see just a few visible bits of flour are showing.
Pour batter into prepared pan and smooth out evenly. Bake for 25-30 minutes, rotating the pan halfway through baking time. Remove from oven when a toothpick comes out of center with a few crumbs still attached. Cool completely (the hard part!) and then cut into squares and serve.