Rich and gooey, dense and fudgey, light and cakey. . .there are countless ways to make brownies. Each one is delicious in its own right. But these best-ever-brownies are a chocoholic’s dream. You’ll be fighting over who gets those crisp, buttery corner pieces.
Over the years, I’ve tested recipes with cocoa powder and melted chocolate. Both yield great results when teamed up with different types of flour. I will usually save the cocoa for gluten free brownies or brittles. It adds that additional structure needed to successfully bake with alternative grains. Real chocolate is best for wheat friendly recipes. The flour blends perfectly with the cocoa fat. You can imagine the variety of brownies I’ve made in my career. . .I’ve definitely made them all.
There is one clear winner: this recipe. It has followed me for over 15 years and is still a crowd favorite. In our house, a fresh pan is accompanied with pints of ice cream and a smorgasbord of toppings. Our personal favorite? Turtle!
Chef’s Notes
Don’t like nuts in the batter? Toss them on top or remove them completely. Not feeling chocolate? Omit and replace with white chocolate or increase the flour and butter 4 oz. In addition, replace the white sugar with brown sugar and 1/2 tsp of baking powder for killer blondies.
In the mood for something citrus-y? Try our award-winning key lime bars?
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Servings |
service
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- 6 oz Unsweetened Chocolate, Chopped
- 6 oz Bittersweet or Dark Chocolate, Chopped Sub all chocolate with white or half flour for blondies
- 10 oz Butter
- 8 oz Cake or All Purpose Flour, Sifted
- 8 oz Eggs Approx 4 whole eggs
- 16 oz Sugar Sub Brown Sugar for Blondies
- 1 tbls Vanilla Extract
- 1/2 tsp Salt
- 1/2 c Heavy Cream
- 1/2 c Light Corn Syrup
- 1/4 c Brown Sugar
- 1/4 c Cocoa Powder
- 1/4 c Bittersweet or Dark Chocolate
- 1 tbls Butter
- Pinch Sea Salt
- 1/2 c Caramel Sauce, Retail or Homemade Email me for the recipe
- 1/2 c Toasted Pecans, Chopped Sub Walnuts and Hazelnuts or Candy Sprinkles for Cosmic
- Pinch Flake Sea Salt
Ingredients
Brownies
Hot Fudge Frosting
Turtle Topping
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- Set up a double boiler with water on medium heat. Once bowl is warm to the touch, add butter and chopped chocolate. Allow to melt for 5-10 mins. Whisk together until smooth. Remove bowl with chocolate to cool countertop and allow to come to body temperature.
- Preheat oven to 325f degrees. Grease and flour or parchment-line 10x10 deep square or half sheet tray.
- In a separate bowl using a rubber spatula, fold together eggs, sugar, vanilla, and salt until smooth but not aerated.
- Add chocolate to the egg mixture and continue folding until it reaches a soft marbled stage.
- Sift in flour and fold together until lump free and chocolatey. Pour into pan, smooth out the top and transfer to the middle rack in the oven.
- Set a timer for 30 mins, rotate the pan halfway through baking. Check for doneness using a toothpick or tender touch in the center. Surface should be crackled and center firm. Add 5-15 mins of additional bake time if needed. Don't be afraid to slightly under bake the brownies, they'll be extra delicious.
- Remove when done and allow to cool completely before depanning. Turn out onto a metal rack and back onto a bare sheet tray or platter.
- If needed, melt hot fudge and spread across surface of the brownies leaving 1/2 inch border for those crispy edges. Drizzle caramel stripes across using a squeeze bottle or pastry bag. Drag a toothpick across the top to swirl together. Finish with a generous helping of nuts.
- Combine syrup, sugar, cream, and cocoa powder in a sauce pot set to medium/high heat.
- Allow mixture to come to a gentle boil, cook for 6 mins stirring frequently until thickened.
- Add chopped chocolate, butter, and salt. Remove from heat. Allow to sit for 4 mins. Whisk or use hand blender until completely smooth. Store in airtight container until ready to use.
- For blondie sauce, sub cocoa powder and chocolate with white chocolate and bourbon. Sub half corn syrup with maple.
Get creative! Graham crackers, marshmallows, cosmic sprinkles, toffee, freeze dried strawberries, the toppings are endless!
