Rich, chewy, brown butter fudge brownies with perfectly crisp edges and an irresistible flaky top.
What do you do when Ghirardelli asks you to test their baking chocolate? Test a heck of a lot of brownie recipes. Which subsequently requires a ton of brownie taste testing. Oh darn!
After much testing, I decided this recipe was my favorite! Here’s why:
1. Brown Butter: Brown butter serves to enhance and richen the flavor of the chocolate. It adds a certain complexity and depth to the brownies, making them truly extraordinary.
2. 3x Chocolate: I used 3 kinds of chocolate, baking chocolate, cocoa powder, and chocolate chips. Triple the chocolate, triple the goodness. There is no such thing as too much chocolate. Ever.
3. Flaky Top: I beat the eggs and sugar really well. Doing so is what gives brownies that slightly crunchy, thin, meringue top!
4. Brown Sugar: I used brown sugar in addition to the granulated sugar. This not only adds to the flavor, but increases the moisture, giving the brownies a “fudgy” texture.
5. Espresso Powder: I added a dash of espresso powder to the batter. Coffee accents and compliments chocolate, producing the ultimate chocolate flavor.
These brownies are everything I believe a brownie should be. Rich, chewy, slightly crispy on the outside, and full of the most amazing chocolate flavor.
I must warn you these brownies will seduce you. Brownies are arguably the most addicting dessert anyways, but these brownies or extraordinarily enticing. I don’t know about you, but I always start out thinking I will eat just one little bite… then a couple minutes later I cut myself another sliver… then another… and before you know it there is a gaping hole in my brownies.
The incredible rate at which these brownies disappear is a clear testimony to their deliciousness.
I almost forgot, there is one last ingredient you must have on hand. MILK. I don’t care if it’s almond milk, soy milk, coconut milk, or good ol’ cow’s milk! Just be sure you have some ready-to-go because you will need it with these brownies. An ice cold glass of milk is a quintessential part of the brownie experience!
Even if you are a boxed brownie person, please give this recipe a try! I promise it is not difficult or much more work and the end result is more than worth it!
I kept this post short because these brownies truly speak for themselves. This one is a must try guys.
Now excuse me while I go eat my weight in brownies.
Recipe:
1/2 cup (1 stick) unsalted butter
4 ounces high quality baking chocolate
2 ounces chocolate chips
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) brown sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup (94 g) all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (29.5 g) unsweetened cocoa powder
1/2 teaspoon espresso powder
Directions
1. Preheat oven to 325 degrees F.
2. Grease a 9×9 square baking pan and line the bottom of the pan with parchment paper.
3. Heat butter in a skillet over medium heat until melted. Continue cooking, swirling pan constantly, until butter is dark golden brown and releases a nutty aroma. Remove from heat and transfer to a medium bowl.
4. Melt chocolate in a saucepan (stirring constantly) or in the microwave (stirring every 30 seconds). Once melted, pour chocolate into brown butter, whisking until fully incorporated. Set aside to let cool slightly.
5. In the bowl of a stand mixer fitted with the paddle attachment, cream sugars, eggs, and vanilla on medium speed for 5 minutes (should be pale). Pour in chocolate/butter mixture and mix until well combined.
6. In another bowl, whisk together flour, baking powder, salt, cocoa powder, and espresso powder.
7. Add flour mixture to wet ingredients and mix until just combined (no flour streaks remain).
8. Pour brownie batter into prepared pan, smoothing with a spatula.
9. Bake for 20-25 minutes until toothpick inserted into the center comes out almost clean.
10 Let cool in pan for 15 minutes. Run a knife along the edge of the brownies before removing from pan and transferring to a wire rack to further cool.
