Folks, I’ve found my go-to brownie recipe.
When I posted about making The Baked Brownie, it immediately became one of my most popular posts. Clearly, many of us are brownie lovers, and many of us wanted to know why America’s Test Kitchen named that particular brownie the best in the U.S.
For me, this recipe kicks the Baked recipe to the curb.
What’s so great about this particular recipe?
Well, if you’re a baker, you likely have these ingredients on hand all of the time. Even if you’re not a baker, these ingredients tend to be pantry staples in many kitchens, so you can whip up a pan of brownies anytime you want.
These brownies don’t dirty a lot of dishes.
You don’t need special equipment. I prefer using parchment, but you can certainly just use cooking spray or butter to grease the pan.
You don’t have to bother with melting chocolate.
In short, these brownies aren’t fussy.
Sure, I’ve added a little coffee and liqueur to intensify the flavor, but it’s not necessary.
And they taste AMAZING. Rich. Chewy on the edges, fudgy in the middle, crisp on top. Brownie perfection.
What’s your favorite kind of brownie/favorite recipe?
adapted from Fine Cooking
2 sticks (1 cup) unsalted butter
2/3 cup unbleached all-purpose flour
2 cups granulated sugar
4 large eggs (room temperature)
1 teaspoon pure vanilla extract
1 teaspoon prepared strong coffee
1 tablespoon liqueur, such as Frangelico or Grand Marnier (optional)
3/4 cup unsweetened natural cocoa powder (not Dutch process)
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
Preheat oven to 350*F with rack in middle of oven. Spray an 8×8 or 9×9 inch metal baking pan with cooking spray, then line with criss-crossing sheets of parchment, spraying between the layers and on the top layer, leaving an overhang to make easy removal from pan.
Melt butter in a medium saucepan. Remove from heat and stir in sugar with a spatula. Add eggs, vanilla, coffee, and liqueur, if using, and mix until blended. Stir in dry ingredients, slowly at first, then more quickly as the mixture blends, until batter is smooth.
Spread batter in pan and bake 32-40 minutes (lower end of time scale for an 8×8 pan, upper end for a 9×9 pan), or until an inserted toothpick comes out with a few moist crumbs holding on. Cool completely on a wire rack.
Cut into 16 squares. Store tightly wrapped at room temperature.