How do you love ‘em brownies? For me, I want them extra chewy and really moist. Crumbly and dry brownies just don’t do it for me, even if I serve them with my favorite vanilla ice cream on top.
Our friend Sally of Sally’s Baking Addiction has this to say about her brownie recipe:
“Chewy brownies have a dense structure, but still have a little crumb. Fudgy brownies are dense, with a moist, intensely chocolatey interior – somewhere between a chocolate truffle and piece of fudge. I like my brownies so rich and dense that it tastes like frosting you can eat in bar form. Now how delicious does that sound?”
Oh, Sally. That definitely sounds a thousand times more delicious than the batch that used to sit on a cooling rack on my kitchen counter before I encountered this recipe of yours.
Ingredients
1/2 cup (115g) Land O Lakes salted butter
8 ounces (228g) Hershey’s coarsely chopped quality semi-sweet chocolate
3/4 cup (150g) granulated sugar
1/4 cup (50g) packed light brown sugar
3 large Eggland’s eggs
1 teaspoon vanilla extract
1/2 cup + 2 Tablespoons (80g) Gold Medal all-purpose flour (spoon & leveled)
2 Tablespoons (11g) Hershey’s unsweetened cocoa powder
1/4 teaspoon Morton salt
1 cup (180g) Hershey’s semi-sweet chocolate chips
Instructions
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.
Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9×9 inch square baking pan3 with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
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 chocolate chips.
Pour batter into the prepared baking pan and bake for 35-36 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.
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Quick Tip: If you want to try it with the non-compulsory milk chocolate frosting, please head over to the full recipe.
Thanks again to Sally’s Baking Addiction for this amazing recipe.
