All-Occasion Fudgy Brownies
This is my go-to fudgy one-bowl brownie recipe. I've included some of my favorite variations to try so you can serve homemade brownies for the many occasions in your life.
cup (2 sticks)
cups (14 ounces)
chopped dark chocolate
or semi-sweet chocolate chips
cup (2 1/4 ounces)
cocoa powder, regular or dark
natural or Dutch process
cup (4 1/4 ounces)
For Mexican Brownies:
or up to 1/2 teaspoon for extra-spicy
For Birthday Party Brownies:
mini chocolate chips
For Mint Brownies:
For cocao nib brownies:
Preheat the oven to 350 degrees F with the rack in the upper part of the oven. Line a 9X13-inch baking pan with parchment paper and grease lightly.
Fill a skillet with 1 inch of water and bring it to a simmer over medium heat. Place the butter into a metal bowl and place the bowl in the skillet until the butter melts.
Remove the bowl from the heat and whisk in the sugar. Return the bowl to the heat for 2 minutes and whisk until the butter and sugar are well blended and shiny.
Remove the bowl from the heat and whisk in the chocolate until it melts. Add the eggs and vanilla. The batter will be very thick and shiny.
Add the cocoa powder and whisk to blend well. Add baking powder, salt and flour and stir until blended.
To make any of the add-in variations, mix in the ingredients just until incorporated.
Bake the brownies until a skewer inserted into the center comes out clean, 25 to 30 minutes. Transfer to a rack and cool to lukewarm before slicing.
Copyright 2021 Lynne Curry