Claiming anything as a “Favorite” is a bold move but my son has long-held this recipe as his favorite. Simple, chocolately but not too fudgy. Crackled top. Chewy but not cakey. Hard, really, to find fault with them.
Chocolate Brownies
Are you the kind of person who loves a brownie no matter what its texture? Or do you define yourself as in a specific camp of either fudgy brownie vs cakey brownie? I know I have preferences but I’m the kind of gal that will happily devour a chocolate brownie just because it’s a chocolate brownie! Promise me a deep, chocolate flavor and I’ll give it a try! Lunch lady brownies are awesome and I miss the days of visiting the kids at school so I could enjoy one!
That said, these brownies have been in my rotation for as long as I’ve had kids. My son has been eating them for at least 17 years. Now that he’s away at college, I send them to him monthly for those days when he’s homesick (or for when he’s hungry!). He considers these brownies the perfect brownie.
They’re thick. They crackle when you bite into them. They’re chewy but not too cakey. The edges are my favorite bite! I’m not really a fan of adding nuts to my brownie recipes but these would be great with some toasted pecans (just add 1 to 1 1/2 cups toasted as your last step before baking). And like most brownie recipes, they’re quick to get into the oven.
One bowl, one pan and a spatula is all you’ll need. Mix these up before you prepare dinner, let them bake while you’re preparing dinner and let them cool while you’re eating. Stick them in the fridge while you’re cleaning the kitchen and you’ll have the perfect excuse to cut a big-o brownie, top it with a scoop of ice cream and veg on the couch next to hubby. If he’s lucky, you might even share a bit!
Chocolate Brownies
Ingredients
- 16 tbsp unsalted butter 2 sticks
- 8 oz dark chocolate chopped into pieces
- 4 eggs large
- 1 cup brown sugar, light or dark
- 1 cup granulated sugar
- 3 tsp vanilla
- 1 cup a.p. flour
- 1/2 tsp salt
Instructions
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Preheat oven to 350 degrees.
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Grease a 9″x13″ pan.
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Melt the butter in a saucepan over medium heat. Once melted, remove pan from heat.
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Add chopped chocolate and allow to melt from heat of butter. Stir to smooth and allow to cool slightly.
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In a mixing bowl, add brown sugar. Mix in eggs, one at a time, using a spatula or whisk to mix. Dissolve brown sugar until no clumps remain.
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Stir in granulated sugar. Add vanilla and mix well.
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Stir in cooled chocolate mixture and mix well.
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Fold in salt and flour, just to combine where no white is showing.
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Scrape batter into prepared pan.
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Bake for 30 minutes. Use the toothpick test in the middle of brownies looking for a clean toothpick. Top should be crackly.
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Cool completely.
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For best cutting results, refrigerate at least 90 minutes. Using a plastic knife to cut will result in best cuts.
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These freeze really well but keep for several days if wrapped.
