These best-ever brownies are the ultimate chewy, extra-chocolaty treat.
After testing many versions, I finally found the one.
I thinkhandmade presentsmake recipients feel special.
Credit:ANTONIS ACHILLEOS; PROP STYLING: KAY E. CLARKE; FOOD STYLING: EMILY NABORS HALL
Prepare one batch in a gift-worthy dish, and save the other to serve at a party.
These extra-fudgy brownies are made with a unique blend of ingredients for the ultimate flavor and texture.
To start with, butter gives the brownies a dense, fudgy crumb and rich flavor.
Semisweet chocolate bars melt easily into the batter, and Dutch-process cocoa provides aboost in chocolaty flavor.
Bake just until set for the ideal chewy-fudgy result that easily outperforms any boxed mix.
That’s it (really!).
Feel free to add any mix-ins you love for your perfect batch.
Bring to room temperature or warm in the microwave if desired before serving.
semisweet chocolate baking bars, chopped (6 oz.)
Stir in chocolate until melted; stir in vanilla, and set aside.
Beat with an electric mixer on high speed until pale and thick, about 1 1/2 to 2 minutes.
Stir in melted chocolate mixture.
Using a rubber spatula, gently fold in flour mixture.
(Batter will be very thick.)
Fold in stir-ins (below), if desired.
Divide batter evenly between prepared pans.
Remove from oven, and cool completely in pans on wire racks, 1 hour.
Use parchment handles to lift cooled brownies from pans; cut and serve.
Depending on the recipe, the texture of brownie batter may vary.
Typically, brownie batter should be thick, but pourable.
Overbaking can lead to cakey, dry brownies.
