Chewy fudgy homemade brownies made completely from scratch. Try them with chocolate frosting and sprinkles on top! You will never make a box mix again, trust me.
Ingredients:
- 1/2 cup (115g) salted butter
- 8 ounces (228g) coarsely chopped quality semi-sweet chocolate
- 1-1,5 tablespoons instant coffee
- 2/4 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup + 2 Tablespoons (80g) all-purpose flour (measure this accurately)
- 2 Tablespoons (11g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 100 gr pecan nuts
- 1 cup (180g) semi-sweet chocolate chips (optional)
This recipe 25 minutes, depending on how big the tin is.
1,5 times the recipe = 29 minuts baking for soft and moist brownies
2 times the recipe = 35 minutes for soft and moist brownies
Directions:
- Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
- Ad a tray of nuts in the oven and preheat it to 175C degrees. Bake the nuts till fragrant.
- Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the pecan nuts.
- Pour batter into the prepared baking pan and bake for 29-35 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
- Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.
- The brownies will stay fresh in an airtight container at room temperature for 1 week.
- Make ahead tip: For longer storage, these brownies (both frosted and unfrosted) freeze well for up to 2-3 months. Thaw overnight in the refrigerator before serving.
Additional Notes:
- I love to use salted butter here. If you choose to use unsalted, don't increase the salt in the recipe. I find that there is no noticeable taste difference between using salted and unsalted butter in this particular recipe.
- I typically use Baker's, Ghirardelli, or Trader Joes chocolate. Try using bittersweet chocolate for a deeper, darker flavor.
- You can use an 11x7 inch baking pan instead - the bake time is about 35-40 minutes.
