I’m obviously a serious brownie lover. There is just something about that gooey, cakey, chewy, crispy texture that I love. I used to swear by Ruth Reichl’s Art Park Brownies, but they were actually too rich and fudgy not to mention they were insanely labor intensive. The kitchen would be covered in melted chocolate and there were three different points where you mixed mixtures together.
Brownies should be easy; something to whip up quickly as a surprise treat or a last minute hostess gift. And they shouldn’t leave you with a sink full of dishes, nor should they cost a fortune because you’re using some fancy, single-origin chocolate harvested at moonlight by a sacred llama. They should be simple to make but they should yield a mouthful of your childhood. Brownies should make you sigh when you take a bite. These are those kind of brownies. This is the only brownie recipe I use and I love adapting it into S’mores Brownies or Peanut Butter Brownies or Mexican Brownies or Chai Brownies.
I hope you like them, and they make you sigh and think of sitting in your grandma’s kitchen.
To me, they are perfect.
*Thank you to our son, Vincent, for his invaluable help with this recipe. And please note that these are my idea of the perfect brownie. They’re not just squares of chocolate goo. They have a fudgy but cakey texture that I adore.
Preheat oven to 350°F. Line a 9×12 baking pan with parchment paper, so there is a large overhang on the longer sides. Grease paper and pan with butter.
In a medium saucepan, melt butter. Turn off heat and let cool for a few minutes. Add in sugar and stir.
Add in eggs and vanilla and mix very well. Add in cocoa powder and espresso powder and stir well to combine.
Add in remaining dry ingredients and stir until just combined. Add chocolate chips and stir gently.
Pour into prepared baking pan, smoothing so it’s even. Bake for 20-25 minutes, until the top has that crispy layer on top and brownies seem set. You can test it with a skewer, and it should be fudgy, not wet. Let cool and lift from pan using parchment.
Sorry to be so exhaustive with those pics. I just think this is such a great and easy way to get brownies out of the pan.
Slice and enjoy! I like these best completely cooled. The texture is dreamy.
The only brownies recipe you'll ever need. One-pot and ready in 30 minutes.
- 2 sticks unsalted butter, plus more for greasing
- 1 3/4 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup good-quality unsweetened cocoa powder
- 1 tablespoon espresso powder
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 cup semisweet chocolate chips or chunks
- Preheat oven to 350°F. Line 9x12 inch brownie pan with one sheet of parchment, leaving overhang so you can lift up the brownies when they're cooked. Grease pan and parchment with butter.
- Melt butter in a large saucepan. Turn off heat and let cool for a few minutes. Add sugar and stir to combine. Add eggs and vanilla and mix well. Add in cocoa and espresso powder and mix. Add in remaining dry ingredients and mix until just combined. Gently stir in chocolate chips.
- Bake at 350°F for 20-25 minutes. Do not overbake. Let cool and lift out brownies with parchment. Cut and enjoy.