I hadn’t gotten around to trying to make brownies from scratch before, because let’s be honest, Ghirardelli boxed brownie mix (from Costco) is pretty legit. But I finally got around to this overachiever task a few weekends ago, and absolutely no regrets. This is a new winner.
- Followed exactly Life Made Simple’s Thick & Chewy, Better Than the Boxed Brownies
- Makes one 8×8 square pan or three 6×6 square pans – fill no more than 1″
- You need:
- 1 large microwaveable bowl
- 1 medium bowl
- 1 whisk, 1 spatula
- any oven-safe bakeware, 2″ high
- parchment paper
- 11 Tbsp unsalted butter
- 1 1/4 c granulated sugar
- 1 tsp vanilla extract
- 3/4 c unsweetened, dutch process cocoa powder, loose
- 2 large eggs, cold
- 1 c all-purpose flour, loose
- 1 Tbsp cornstarch
- 1/8 tsp baking soda
- 1/4 tsp salt
- 3/4 c chocolate chips or chunks, semi-sweet
If bringing these brownies elsewhere or you want cut brownies to look good, line your bakeware with parchment paper so that sticky brownies can be removed more easily. If you’re eating these at home and are lazy, do like I do and just use the ugly bits as an excuse to eat the “scraps”.
Preheat oven to 325 degrees F.
In a large, microwaveable bowl (or separate, small one) melt together 11 Tbsp unsalted butter and 1 1/4 c granulated sugar 30 seconds at a time until just melted. Stir to combine, then transfer the melted buttercream to a large mixing bowl if you used a smaller microwaveable one.
Mix in 1 tsp vanilla extract and 3/4 c unsweetened, dutch process cocoa powder. Add in 2 eggs, one at a time, until just combined.
In a separate medium bowl, mix together dry ingredients: 1 c all-purpose flour, loose, 1 Tbsp cornstarch, 1/8 tsp baking soda and 1/4 tsp salt. Then, gradually add dry ingredients to wet until no flour streaks/pockets remain. Lastly, fold in 3/4 c semi-sweet chocolate chips or chunks.
Bake for 20-30 minutes until brownies are set, i.e. tops are cracked, edges are browned, and tops are dry. Cool before cutting and serving. Note that because the recipe calls for dutch process cocoa, brownies will be very dark and it’ll be hard to determine whether edges are burnt. Trust your nose!
Brownies will keep for 2 days in an airtight container, but will dry out a bit. Best the day-of baking.
Option to use natural unsweetened cocoa powder instead of dutch process – it’s fine, but brownies won’t be quite as savory.