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Tell the world you’re working on a brownie recipe and you unleash everyone’s inner critic. Should brownies be fudgy or cakey? Should they contain only dark chocolate, or is milk chocolate invited to this party? Listen, we’re not about to make any grand declarations about what a brownie should be. We’re just here to offer you our best brownie recipe: The chewy, crackly topped, chocolate-loaded version that requires only a bit more work than the boxed mix. We promise, they’re worth it. Watch Chris’s development process here, and read more about his journey here!
Melted bittersweet chocolate forms the fudgy-smooth base for the brownies; unsweetened cocoa powder adds pure, intense chocolate flavor and reduces the amount of flour needed as a binder; and semisweet chocolate chips provide textural contrast, forming molten pools while the brownies are warm and hardening into crunchy chocolate chunks once cooled.
No need for an electric mixer: Simply combine the melted butter-chocolate mixture with the sugar and eggs over a double boiler, then remove the bowl from the heat to fold in the dry ingredients and chocolate chips (be sure not to overmix, which will result in dry brownies). For crisp edges and a dense center, bake the brownie batter in a metal pan, as it transfers heat more readily than glass. We’re well aware that some people prefer gooey brownie batter over brownies themselves, but follow the recommended baking time for this one: It yields perfectly sliceable, still-fudgy brownies that pair remarkably well with a scoop of vanilla ice cream.
Nonstick vegetable oil spray or unsalted butter, room temperature
62g (½ cup) all-purpose flour
50g (½ cup) Dutch-process cocoa powder
1½ tsp kosher salt
½ cup (1 stick) unsalted butter
113g (4 oz.) bittersweet chocolate, preferably 70%, broken into pieces
250g (1¼ cups) granulated sugar
3 large eggs
1Tbsp. vanilla extract
113g (4 oz.) semisweet chocolate chips
Step 1
Preheat oven to 375°. Lightly coat a metal 8x8" baking pan with nonstick vegetable oil spray or unsalted butter, room temperature, then line with parchment paper, leaving generous overhang on 2 sides. Lightly coat parchment with nonstick spray.
Step 2
Whisk 62 g (½ cup) all-purpose flour, 50 g (½ cup) Dutch-process cocoa powder, and 1½ tsp. or ¾ tsp. kosher salt in a small bowl to combine.
Step 3
Combine ½ cup (1 stick) unsalted butter and 113 g (4 oz.) bittersweet chocolate, preferably 70%, broken into pieces, in a medium metal bowl set over a large saucepan of barely simmering water (bottom of bowl should not be touching water). Heat, stirring occasionally, until chocolate is melted and smooth, about 5 minutes.
Step 4
Whisk in 250 g (1¼ cups) granulated sugar, then add 3 large eggs one at a time, whisking very vigorously between additions. Once all eggs are incorporated, continue to whisk 1 minute more. Remove bowl from heat and whisk in 1 Tbsp. vanilla extract, then whisk in dry ingredients. Using a rubber spatula, stir in 113 g (4 oz.) semisweet chocolate chips. Scrape batter into prepared pan; smooth surface.
PHOTO CREDIT: Courtesy of Bon Appetit
