Every once in a while I like to pretend that I’m a master baker or chef and go make something that I’ve never made before except from a boxed mix and expect it to come out perfect! Yeah and we all know how that one can turn out.
Earlier in the year I had a craving for brownies and wanted to make them on my own. Well they didn’t turn out too good, or too bad, they just…were a brownie I guess. It wasn’t anything to write home about but hey, I made them.
This time I decided to look for a richer brownie. After some research I found out there are so many different types of brownies! Ok well not that many. They generally can be broken down into three types: cake, fudgy, and chewy.
I found one brownie recipe that I can’t really remember for the life of me where I found it, but I decided to try it. There was lots of chocolate, butter, and some brown sugar. Now THAT sounds like a winner to me. It didn’t say what type of brownie it was, but it sounded pretty darn tasty from the description.
And they were darn tasty!
They turned out pretty good. A little on the drier and cakey side but pretty darn tasty.
This recipe isn’t for the feint of heart. It really is incredibly rich. You know that flavor and thirst you get when you get finished with your hot fudge sundae and all that’s left in the bottom of your bowl is a huge scoop of hot, rich, chewy fudge and you can’t do anything else in that moment but take that huge bite of fudge all on its own? The wonder. The decadence. The overwhelming urge to down a gallon of milk…
That’s exactly what these brownies tasted like. Almost too rich to eat on their own.
So of course the best way to eat them is warmed up, with a whole lot of ice cream.
No fudge required. It’s built in.
I think I will try to make the recipe into more of a chewy brownie next time, so some research will have to be done on what needs to be adjusted to create that perfect brownie texture.
Rich Cake-Style Brownies
Makes enough to fit an 8″x8″ pan
- 1/2 cup butter
- 6 oz semi sweet chocolate chips
- 2 oz unsweetened baking chocolate
- 3 eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/4 cup dutch process cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- Preheat oven to 325F.
- Butter and flour the baking pan.
- Melt chocolate and butter together using the double boiler method over low heat. Set aside to cool.
- Beat the eggs until they are foamy and lemon colored, add sugar and continue beating until the mixture thickens.
- Slowly add the chocolate and butter mixture to the egg mixture, mixing until completely incorporated.
- Whisk together the flour, salt and cocoa powder before adding to the wet ingredients. The batter will be very thick.
- Pour the batter into the floured pan and smooth the mixture evenly into the pan.
- Bake for 30-40 minutes or until a tooth pick comes out with a few crumbs when checked.
- Allow to cool before slicing.