It is true that I’ve made a lot of brownies in my life time. It is also true that I’ve posted several brownie recipes here on the Daily Portion blog. But most of all, it is true that I’ve never made brownies this good before.
I’m not one to say crazy things like, “This is the only brownie recipe I’ll ever use from now on…” nothing like that for goodness sake. But, it will be hard to beat these. very hard.
If you enjoy a gooey, dense, fudgey brownie – this recipe is definitely for you! If you enjoy a fluffy, cake-like brownie, well then, you should just go make chocolate cake.
Anyway… here it is, just in case you need a little chocolate this rainy weekend. The recipe includes inordinate amounts of chocolate, sugar and butter culminating in the glossiest, smoothest batter I’ve ever witnessed. Like I said, it is the closest I’ve come to perfection.
Doubly Decadent Fudgey Brownie.
- 1 cup (2 sticks) butter (I used kerry gold butter.)
- 2 1/4 cups granulated sugar
- 1 1/4 cups cocoa powder (I used 3/4 cup nestle cocoa and 1/2 cup hershey’s dark cocoa)
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tbs. vanilla extract
- 4 eggs
- 1 1/2 cups flour
- 2 cups of chopped semi-sweet chocolate. (I used a large bar of Ghirardelli and a cup of Nestle’s mini chips.)
- Preheat oven to 350º F.
- Lightly grease a 9 x 13 inch baking pan with shortening; set aside.
- In a medium saucepan melt butter over low heat.
- Once butter is completely melted add in sugar and cook for 1 to 2 minutes, stirring constantly. Pour sugar mixture into a large bowl.
- Whisk in cocoa, salt, baking powder, vanilla, eggs.
- Mix until combined.
- Stir in the flour and chopped chocolate until well combined.
- Spread brownie batter into prepared pan (batter will be very thick).
- Bake for approximately 30 minutes.
(Just to be sure I give credit where it is due, I found this recipe on sweetasacookie.com)
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