What! Another brownie recipe? You just posted one 2 weeks ago. I know, I know. But I wanted to take the opportunity to acknowledge the traditional fudge brownie. No crazy mix-ins or add-ons, just your classic, fudgy, chewy brownie. Lately, I’ve been coming up with some pretty
cool tasty brownies recipes featuring different type of candy, toppings, mix-ins and so on. All of which I’m very excited to get working on but at the end of the day they all start with the same chewy, ultimate brownie which is what I’m showing you today. Having a great, no fail brownie recipe gives you unlimited possibilities to what you can do with your brownie.
When it comes to brownies it’s all about the chocolate. That sweet, sinful, rich flavor that chocoholics crave, and let me tell you..if your a chocoholic, meet your new fix. This brownie is pretty much like sinking your teeth into a piece of fudge, with a chewy brownie texture. It’s firm enough to hold it’s shape but practically melts in your mouth. So good!
How do you guys like your brownies. Do you just eat them as is? Cover them in frosting, mix candy into the batter? I love adding all those things but sometimes I do agree that less is more. Feel free to add any kind of mix-ins you want to make your own brownie creation, it’ll be amazing with this great brownie base.
These brownies are dense, moist, chewy chocolate-y perfect. Definitely not cakey or dry. If I do say so myself, their the perfect kind of brownie for sundaes….oh my word!
As you read through the recipe, you’ll see I used 3 different forms of chocolate. Baker’s chocolate – for the base, chocolate syrup – for more chocolate flavor and fudginess (if that’s a word) and cocoa powder – for more chocolate flavor. It’s really important to make sure you sift your cocoa powder or mix it with a whisk before adding it into the batter to avoid getting lumps in your brownies.
- 8 ounces semi sweet chocolate ( I used baker's chocolate, but any baking bar will do)
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 3 large eggs (room temperature)
- 2 teaspoons pure vanilla
- 1/4 cup chocolate syrup
- 1/4 cup cocoa powder (sifted)
- 1 cup all purpose flour
- 1/2 teaspoon salt
- Preheat oven to 325 degrees. Line an 8x8 inch baking dish with parchment paper with some over hang to make transferring the brownies easier. Set aside.
- Coarsely chop chocolate bars and place into a heat safe bowl. Cut stick of butter into smaller squares and add in with the chocolate. You can either heat the chocolate using a microwave, heating for 15 seconds at a time and stirring in between each heating until completely melted and smooth or you can use a double boiler and place the bowl over a saucepan with simmering water and stir the chocolate and butter until melted and smooth.
- Place chocolate into the fridge for a few minutes to cool.
- Add in 1 cup of sugar and stir until combined. Add in eggs one at a time, making sure they are completely combined into the batter before adding the next one. Add in the extract, chocolate syrup and cocoa powder. Stir until combined. Finally, add in flour and salt and stir a few more times just so your batter is complete. Pour into baking dish and bake for about 30 minutes. Brownies are done when a toothpick inserted in the middle comes out clean.
- Allow brownies to cool for about 20 minutes before transferring them to a cooling rack. Remove brownies from baking dish by pulling them out of the pan with the parchment over hang. Brownies are ready to cut and serve as is or frost with your favorite frosting or top with a scopp of ice cream.
- *total time stated above included cooling time
- *make sure your cocoa powder is well sifted to avoid getting lumps in your batter