Are you looking for an easy brownie recipe, but one that’s not out of a box? I typically make my brownies by adding oil and eggs but this week I didn’t have a mix on hand and desperately needed something sweet. I thought about the basics and I had them all – so I thought WHY NOT make brownies from scratch? It can’t be that hard right?
Believe it or not, it was a pretty easy recipe to follow.
I have a cookbook called Baked and they have some really great ideas. I will write how THEY want you to mix the brownies and then I will tell you that after I melted the chocolate I threw everything in my mixer. There was no way I was going to do this whole thing without something plugged in. 🙂
Anyway, if you are ever in a bind (I had kids coming over for a playdate and couldn’t get out of the house to get something sweet) – try this recipe.
Warning: It’s REALLY chocolate-y (yes, that’s a word). Not like the box. It’s rich and decadent.
- 1 1/4 cups flour
- 1 teaspoon salt
- 2 Tablespoons dark cocoa powder
- 11 ounces quality dark chocolate (60-72%), chopped coarsely
- 8 ounces butter (2 sticks), cut into 1 inch cubes
- 1 tsp instant espresso powder
- 1 ½ cups sugar
- ½ cup light brown sugar
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
Preheat oven to 350 degrees.
Butter the sides and bottom of a glass or light colored metal pan 9x13x2 pan.
In a medium bowl, whisk together the flour, the salt, and cocoa powder.
Configure a large sized double boiler. Place the chocolate, the butter, and the instant espresso powder in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Mixture should be room temperature.
EDITOR’S NOTE: I just microwaved the chips and butter for 2.30 minutes. Hate double boilers.
Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey.
Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (DO NOT USE A WHISK) fold the dry into the wet until there is just a trace amount of the flour/cocoa mix visible.
EDITOR’S NOTE: Viva la Kitchen Aid — threw everything in and mixed.
Pour the mixture into the pan and smooth the top with your spatula.
EDITOR’S NOTE – I ALWAYS do half the pan in walnuts because I LOVE brownies with walnuts. But I know not everyone likes it — so I keep some plain just in case.
Bake the brownies for 30 minutes (rotate the pan half-way through baking) and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
Cool the brownies completely before cutting and serving. Talk about an easy dessert! I told you brownies from scratch wouldn’t be that hard.
For more easy recipes from inside my kitchen, click here.