I went home today with Quinton (the boyfriend) to get his brakes replaced by my dad (It is so nice to have a car guy as a father. I don’t know what I would do without him). Like I have mentioned before, my daddy has a sweet tooth. He loves for me to bake for him and I always get excited when I can go home and make his something chocolatey. Last night I was trying to find the perfect treat and I came across two recipes that looked divine. Cookies or brownies? Cookies or brownies…? That was the big question. I asked Quinton and he couldn’t decide either. Brownies take less effort, less scooping and taking things in and out of the oven, less mess too. Plus, I made peanut butter cookies (rather dry ones…) a few nights ago. Therefore… I chose brownies!
I am a brownie lover, a lover of gooey, fudgy, decadent brownies. I have tried quite a few brownie recipes, but they have mostly turned out to be at least somewhat cakey, not even comparing to the box variety (*gasp) or those which can be purchased at bakeries. So, I’ve been trying to find the perfect ones, and I think I finally have found a recipe that is in the running. These gems are thick and fudgy without being too rich. Plus, they have that shiny, crunchy top that many people look for in a brownie recipe (that top that is so easy to come by with those darn box mixes….). They are delicious and really easy. I followed the recipe almost to the T, except when I first read through the ingredients list I didn’t realize it contained melted bittersweet chocolate along with the cocoa powder. To be honest, that is why I chose them compared to other fudgy-looking recipes (besides the pictures on the blog making them look amazing). Chocolate is expensive, and although I usually have cocoa powder and chocolate chips on hand, I don’t usually have other types of chocolate. So, instead of the bittersweet chocolate, I used milk chocolate chips. Success! They are fantastic anyway. So, feel free to substitute other chocolate for the bittersweet. I think they would be great with dark cocoa powder and dark chocolate pieces, mmm. I love dark chocolate. The critique from my family members was also a thumbs up, delicious! Too bad the recipe is only for a 9×9 pan… I could have eaten them all myself, haha. Without further ado, here is the recipe!
PS, my twin sister, Jenny, also made some brownies that she claims are amazing. I will ask her to do a guest post. Quinton and I think they are good (Jen’s taste like Cosmic Brownies. You know… the Little Debbie treats. Which, I hate to admit, I actually quite enjoy.), but… Try these. 😉 Also, I still have to post my Thanksgiving recipes! So, look forward to great pumpkin pie, yummy pumpkin cheesecake (Paula Deen is Amazing!) and cinnamon scones!
Best (so far) Fudgy Brownies
(Retrieved from firstlookthencook.)
- 3 19/50 ounces all-purpose flour (about 3/4 cup)
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup bittersweet chocolate chunks, divided (I used milk chocolate chips)
- 1/3 cup fat-free milk
- 6 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- Cooking spray
Preheat oven to 350°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture and 1/2 cup chocolate; stir to combine.
Pour the batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 350° for *19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in the pan on a rack. Cut into squares.
*Mine took more like 25 or so minutes. Keep an eye on them and check ever 2-3 after the 19.
ENJOY! PS, I won’t blame you if you eat the whole pan yourself and have to make another to share. Maybe you should just make two right away!