When people learn I have a food blog, one of the most common questions is, “Oh, do you have a great recipe for X?” where “X” is usually a baking standard like chocolate chip cookies or vanilla cupcakes. More often than not, I have to admit that I haven’t posted a recipe for whatever they’re asking about, because I’m a big ole blogging failure.
…wait, no. Well, maybe I am, but that’s not why. The truth is, there are a million classic recipes out there already, and while I love making chocolate chip cookies as much as the next person, I don’t think the world needs yet another chocolate chip cookie blog post. We just don’t. So I prefer to transform my cookies into a Neapolitan Chocolate Chip Cookie Cake, and top my basic cupcakes with gelatin bubbles—anything to put a little twist on old favorites.
So, with that being said, today I bring you a basic brownie recipe! TA-DA.
Yep, I’m breaking my own blogging rules for this one, but I’m not really sorry. This is actually a recipe I re-discovered in an old baking notebook from about 5 years ago. I’d called them “Deep Dark Chocolate Brownies” back then, and decorated the recipe with stars all around the title. Apparently good brownies bring out the middle schooler in me.
I decided to make them again, just to see what all the star-spangled fuss was about. Turns out my taste buds haven’t changed much in the last half decade, because I loved these just as much now! They’re basically my ideal brownie: they have the crackly top of a box mix (admit it: you love that box mix top!), but the flavor is pure chocolate bliss. The inside is moist and fudgy but not gummy like some overly-chocolatified brownies are.
I know the world doesn’t need another brownie blog post, but this isn’t for the world. It’s for me, so that I’ll always have this recipe just one mouse click away. I don’t want to lose it, or have it be buried in a notebook for another five years. No amount of highlighter stars can save it from that fate! So here, for posterity and laziness’s sake, is my new favorite/old favorite brownie recipe. Maybe it’ll be yours too.
And look, if regular brownies aren’t exciting enough for you, here’s how you can up your dessert game and reduce your life expectancy in one quick move. Warm brownies: check. Cold chocolate ice cream: check. Hot fudge sauce: check. Chocolate sprinkles: check. One spoon, your face, three minutes of bliss. YASSSS GET IT.
- 8 oz semi-sweet chocolate, finely chopped
- 5 oz unsalted butter
- 8¾ oz (1¼ cups) granulated sugar
- 3 large eggs, at room temperature
- 2¼ oz (1/2 cup) all-purpose flour
- ⅛ tsp salt
- ½ tsp baking powder
- ¾ oz (1/4 cup) unsweetened cocoa powder
- Preheat the oven to 350 F. Line a 9x13-inch baking pan with foil, extending it up and over the sides, and spray the foil with nonstick cooking spray.
- Combine the finely chopped chocolate and butter in a large bowl, and microwave it in 30-second increments, stirring after every 30 seconds to prevent overheating. When the chocolate is mostly melted, with just a few pieces remaining, stop heating it and stir until the chocolate is fully melted and smooth.
- In a separate large bowl, whisk together the eggs and sugar. Add the melted chocolate mixture, and whisk that in as well. Finally, sift the flour, salt, baking powder, and cocoa powder over the bowl, and stir it in gently with a spatula. Spread the brownie batter in the prepared pan.
- Bake the brownies at 350 F for about 20 minutes, until the top is shiny and crackly, and a toothpick inserted into the center comes out with a few moist crumbs attached. Let the brownies cool to room temperature before taking them out of the pan and cutting them.