Everyone needs a good classic brownie recipe, one that is easy to make, with the perfect texture and plenty of chocolate. This is that brownie. These are great to make for parties, gifts or, if you're me, just because. When I was thinking about creating this recipe, I was thinking of my favorite brownie recipes throughout the years. I realized that there are two categories in the brownie world: chocolate flavor from cocoa powder, or from actual melted chocolate. Well, my two favorite recipes differed on this important aspect, one being made with cocoa and the other with semi-sweet chocolate. I know this all sounds really dumb and boring...like get to the point! The point is, I decided to create a brownie with both chocolate aspects, making for an absolutely perfect, extra, extra chocolate brownie. The result is the definition of brownie heaven: perfect texture and undeniable chocolate taste in every bite.
Chocolate Fudge Brownie
*serves about 8*
4 oz semi-sweet chocolate
1 stick unsalted butter
1/4 cup Hershey's Special Dark cocoa powder or just normal cocoa
1 cup sugar
3 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
3/4 cup flour
To start, chop up your semi-sweet chocolate. I usually use Ghirardelli's bars. Add it to a bowl with the butter. Place your bowl over a pot of simmering water, making sure the water isn't touching the bottom of your bowl, as it may burn the chocolate. Basically you're just creating your own version of a double boiler, so keep the water at a low simmer to slowly melt the chocolate and butter while you give it the occasional stir. Once the chocolate and butter are melted, take it off the heat and add your cocoa powder. I like to use Hershey's Special Dark cocoa powder for this recipe because it gives extra intensity and a dark color, but regular unsweetened cocoa powder will work as well. After you mix your cocoa in, add the cup of sugar and mix well, next come the eggs. Set your bowl aside for about ten minutes so the mixture can cool slightly before adding your eggs or else you'll have scrambled egg brownies...not good. Add eggs one at a time and stir well until batter is nice and shiny, then add your vanilla. Lastly, add the flour,(mix the salt into the flour prior to adding so no one gets one big salty bite) and stir well so all the flour is combined.
Preheat the oven to 350 degrees and prepare an 8x8 pan. Keep in mind if the pan is metal the brownies will cook faster, while a glass pan will take a bit longer. Cover your pan with foil or parchment paper, (I usually prefer to use foil) and spray with cooking spray. Lastly, pour your brownie mixture in the pan and bake for 25-35 minutes. I find when it's a glass pan it's closer to around 40 minutes while metal pans are done around 30 minutes or less. Either way keep your eye on it and always under estimate because no one wants overcooked brownies! A toothpick should come out mostly clean, with maybe a few crumbs. When they come out of the oven try your best to let them cool, the texture seems to improve the longer they are able to sit - so these are great to make a day or two ahead. Although, they are still delightful straight out of the oven warm, and gooey with vanilla ice cream.
