Finally, the Best Brownie Recipe Ever
I realize this is a high-stakes claim; who am I to make this determination? Admittedly, I rarely cook, but this is simply because the clean-up process is a drag.
Baking has been my forte. I profess to be the family baker; growing up, for example,I always created the birthday cakes to celebrate each family member’s special day. And I continue the tradition of Grandma Watson’s Cranberry Bread at Thanksgiving and Christmas.
After some soul searching regarding my qualifications, I decided the above, plus being a self-proclaimed chocoholic, validates my case in writing this post on the best brownies ever.
A Google search took me to the website Inspired Taste, a food blog created by Adam and Joanne Gallagher. Their claim is we love food and easy-to-make recipes. After looking over the content of Inspired Taste, I believe Adam and Joanne present their case in a very tasteful manner!
Feeling Inspired, I quickly whipped up the recipe. In this blog, Adam and Joanne state the recipe is easy and you probably have all the ingredients on-hand. Both were true for me, and I will never claim to have a well-stocked kitchen.
Easy, Fudgy Brownies Recipe from Scratch
Have you ever fallen in love with something all over again? We did and this recipe made it happen. These rich, chocolate brownies with dense, fudgy middles and crinkly tops made us fall in love with brownies, made from scratch, all over again. They are so simple it’s silly and they taste amazing
YOU WILL NEED
10 tablespoons (145 grams) unsalted butter
1 1/4 cups (250 grams) granulated sugar
3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder, natural or Dutch-process
1/4 rounded teaspoon kosher salt
1 teaspoon vanilla extract
2 large cold eggs
1/2 cup (65 grams) all-purpose flour
2/3 cup (75 grams) chopped walnuts or pecans, optional
Position an oven rack in the lower third of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).
Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine butter, sugar, cocoa powder, and the salt in a medium heat-safe bowl. Rest the bowl over simmering water (if the bottom of the bowl touches the water, remove a little water).
Stir mixture occasionally until the butter has melted and mixture is quite warm. Don’t worry if it looks gritty, it will become smooth once you add the eggs and flour. Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.
Stir in vanilla with a wooden spoon or spatula. Then, add eggs, one at a time, stirring vigorously after each one.
When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Beat vigorously here. You want to see the batter pulling away from the sides of the bowl (if you do not have the strength to do this by hand, use a hand mixer). Stir in nuts, if using. Spread evenly in lined pan. I admit, I did not line my pan. This is the one item I didn’t have on-hand.
Bake 20 to 25 minutes or until a toothpick inserted in the center comes out almost clean (you want it to be a little moist with batter). Note: Some have found they need to bake an extra 5 minutes, so keep an eye on the doneness of the brownies and use the toothpick test as your guide.
Cool completely. If you wish, sprinkle with a bit of powdered sugar and decorate to make the brownies festive. For the cleanest lines when cutting, place into freezer for 20 to 30 minutes to firm up. Cut into 16 squares.
I am proud to say I have created these delicious brownies four times. Every time they have been super simple and delicious! Please share in the comments below your experience with this recipe.
Hhhmm, my challenge now is which recipe to try next off of the Inspired Taste website?