The first thing I ever baked on my own after I moved out of my parents house was brownies. I was so excited to taste them. I just knew I hit a home run and I was going to impress my boyfriend with my new baking skills he didn’t know I had. Well, that didn’t happen because I clearly had no new baking skills. They sucked. Like, big time. They were dry and gross. I used a boxed mix for the next 8 years.
I practiced my baking skills on cakes and cookies and other things for the next several years and made some great things. I tried again with the brownies a year or so again and had better results but I still wasn’t impressed. I thought homemade brownies just wouldn’t happen for me. It wasn’t until I found this recipe that everything changed. These are absolutely the BEST brownies in the world, the universe maybe! They are fudgey (is this even a word) and soft and practically melt in your mouth. I don’t think I’ll ever try another brownie recipe. This is IT!
- 1 1/4 cup flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 12 oz semisweet chocolate, coarsely chopped
- 1 cup butter, cut into 1-inch pieces
- 1 cup sugar
- 3/4 cup packed brown sugar
- 4 eggs, room temperature
- 1 Tbsp vanilla
- Grease a 9x13" glass baking pan and set aside. In a medium bowl, whisk the flour, salt, and cocoa powder together. Set aside.
- Melt the chocolate and butter in a double boiler, stirring until smooth.
- Add the sugars to the chocolate mixture and whisk to combine. Cook, whisking constantly, for 2-3 minutes.
- Once sugars have melted, remove the chocolate mixture from heat, and let it cool to room temperature. While it's cooling, preheat your oven to 350°.
- Once the chocolate mixture has cooled to room temperature, whisk in eggs one at a time until combined.
- Add the vanilla and stir until combined. Whisk in the flour mixture until just combined. Pour the batter into the prepared pan.
- Bake for 30 minutes or until a toothpick inserted into the center of the brownies comes out with a few crumbs.
- Let the brownies cool in the pan.
- To store: Cover baking pan with plastic wrap and store at room temperature.