These are the ones that never fail to impress. The ones you return to time and time again. I’m a bit ashamed to admit that I don’t have many go-to recipes. I want to try new things, not make the same thing over and over. This actually upsets my poor husband, who will fall in love with something I made and then pout and whine…
I’ll never get to have this again! ::insert red face, trembling bottom lip and pathetic whimper here::
Okay, okay. I get it. There are certain things you would like to see repeated around here, is that right Husband? Yes? Now go sit in time out!
(I kid, I kid. He’s not THAT whiny. 😉 I’m the whiny one in this house.)
I suppose there are some recipes where a go-to would be appropriate. I think the perfect, chocolately, fudgey brownie would fall into that category. You just have to have it. Why? Because people love brownies, that’s why.
Ah, but beware, brownies can miss. Big time. We’ve all had a bad brownie at some point in our lives, right? It probably had really stiff chocolate icing and colored sprinkles on it. It may or may not have come from a box with a picture of a smiling child on it. I’m talking about the ones that are so sweet they make your teeth hurt. Or the ones that are so dense and underbaked, they’ve stopped being brownies and crossed over into fudge. And, of course, there’s the overly cakey brownie, which, if you want to get technical is not a brownie at all…it’s, you know…cake.
The brownie is a delicate balance between fudgey and cakey – a deep, dark chocolate flavor is preferable to that of just straight sugar. It should be rich and delicious enough to stand on it’s own without add-ins or frosting. Not that there’s anything wrong with those things, they have their place, but I’m talking about a go-to recipe here in purest sense of the word. That is, you don’t have to mess with it…it’s just THAT GOOD on it’s own.
I have been using the same brownie recipe for a few years now and it’s very good but when I needed a sweet treat to satisfy my chocoholic husband while I was out of town, I decided to try a different one. I spotted this recipe over at Jen’s blog Bakin’ and Eggs (One of my favorite blogs! Check out her great 68 days of Gourmet magazine series! 🙂 ) and I knew I just had to try them. These Chewy, Fudgey Triple Chocolate brownies stood out to me because I had everything I needed on hand and they’d be quick to make. That’s the recipe for a winner, if you ask me!
Good golly miss molly, these are so good they make me want to shout to the heavens in outdated slang. These brownies are the bees knees!! The cats pajamas! Groovy! Radical and totally tubular, dude! All that and a bag of chips!
Ahem. ‘Scuse me. 😉
I guess what I’m saying is…one bite and you will be a believer too! These brownies have it all. Great chew, unbeatable chocolate flavor and a great crinkly, flaky top that I can’t resist. They are the perfect balance of fudge and cake chock full of rich, dark chocolate. The texture is spot on. Eric loved these. So did I. I am pleased to announce I have a new go-to brownie recipe.
Alert the media!
- 5 ounces semisweet or bittersweet chocolate, chopped
- 2 ounces unsweetened chocolate , chopped
- 8 tablespoons (1 stick) unsalted butter, cut into quarters
- 3 tablespoons cocoa powder (either Dutch-processed or natural cocoa works well in this recipe)
- 3 large eggs
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup unbleached all-purpose flour
- Adjust oven rack to lower-middle position and preheat oven to 350 degrees. Spray an 8-inch square baking pan with nonstick cooking spray. Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan. Fit the second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray. The foil overhangs will help you lift the brownies out of the pan.
- Place a medium heatproof bowl over a pan of almost-simmering water. Melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly. Alternatively, you can melt chocolates and butter in a microwave safe bowl. Cook on 50 percent power, stopping to stir ever 30 seconds, until mixture is smooth.
- In a separate medium bowl, whisk together eggs, sugar, vanilla and salt until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners and level surface with rubber spatula. Bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.
- Completely cool brownies on a wire rack to room temperature, about 2 hours. (You don’t have to promise you’ll try to wait…but try to try. You’ll end up with mush if you don’t. Believe me, I made this mistake. Now you don’t have to! Learn from your peers, friends. Learn.) Remove brownies from pan using foil handles. Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.)