Throwback Thursday! This recipe is from waaaay back when I first started blogging and had no idea what to do with a camera. Every Thursday I’ll be featuring an “old” recipe with a little makeover! These brownies are my “go-to” brownies — I use them as a base for any brownie variations (like these or these or these). They’re fudgey — not cakey — and SUPER chocolatey! THE BEST! The rest of this post is from the original way back when!
So, I don’t really have a brownie recipe on the blog yet. Weird? Yes. I have cream cheese caramel swirl brownies and the infamous brownie cheesecake, but no plain brownies! And no super-awesome-totally-my-favorite-delicious FUDGE brownies!
So here ya go.
Brownies should be dense: I demand it. Cakey brownies are, well, just cake. If I wanted cake, I would make cake. But I want brownies, so damnit give me dense brownies! These babies do just the trick.
They’re dense, double-chocolatey, and pretty much amazing.
- 1/2 cup unsalted butter
- 1 cup + 2 Tbsp sugar
- 2/3 cups Dutch-process cocoa
- 1 tsp salt
- 1 Tbsp vanilla extract
- 2 large eggs
- 1/2 tsp baking powder
- 1/2 tsp espresso powder
- 3/4 cups all-purpose flour
- 1 cup chocolate chips
- Preheat the oven to 350 F, and lightly grease an 8×8″ pan.
- In a saucepan over medium-low heat, melt the butter.
- Once melted, add the sugar and cook for another minute.
- Remove from heat and add the cocoa and salt. Stir to combine.
- Add the vanilla, and then the eggs one at a time. Whisk fully so that the mixture is smooth and glossy.
- In a separate bowl, combine the baking powder, espresso powder, and flour. Add to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips (if you want them fully intact, let the mixture cool 10 minutes before doing this step).
- Spread the mixture into the prepared pan and cook for 25-30 minutes – the top should have a thin crust, but the center will still be quite moist.
- Let cool 20 minutes before cutting and serving.