Brownie recipe

August 15, 2016

This recipe is the current iteration of a brownie recipe that has been tested and modified over three dozen times. It is fairly foolproof (I have made this in four different ovens and all batches, barring severe user error, have come out delicious). Additionally the ingredient quantities are insensitive to change, thus no fancy measure-by-weight in this recipe – volume measurements only.

It is my crowning culinary achievement, and now you too can make this masterpiece.

Makes 16 large pieces of brownie, or 36 bite-sized pieces of brownie, or any linear combination of the above.

Ingredients:

  • 3/4 cups of flour
  • 3/2 cups of white sugar (brown sugar, or a combination of the two, can be substituted)
  • 3 eggs
  • 3/4 cups of butter (preferably unsalted)
  • 2 cups semisweet chocolate chips (or dark chocolate if you have the taste for it)
  • Dark chocolate bars or chunks (optional, but dark chocolate is great)
  • 1-2 tablespoons of salt
  • 1/8 cups of vanilla extract

Equipment:

  • Oven
  • Stovetop
  • Pot suitable for stovetop melting
  • Mixing bowl
  • Whisk or other stirring implement
  • Measuring cups
  • 9″ square pan
  • Parchment paper

Procedure:

  1. Preheat oven to 350°.
  2. In pot, melt butter on stovetop.
  3. In mixing bowl, mix flour, sugar, and salt.
  4. The butter should be entirely melted. Pour in 1 cup of chocolate chips into melted butter and stir until entire mixture is homogeneous and liquid.
  5. Pour above into dry ingredients and stir well.
  6. Crack eggs into the mixture and stir.
  7. Pour vanilla extract into the mixture and stir.
  8. Pour in 1 cup of chocolate chips into the mixture (and other dark chocolate additives if used) and stir.
  9. Line the pan with parchment paper and dust with flour.
  10. Pour mixture into parchment paper.
  11. Put into oven (empirically, 1/3 of the vertical distance from the top works best).
  12. Bake for 35 minutes. Brownies are done when a knife poked through comes out clean (although with all of the chocolate chips, make sure that you are not hitting melted chocolate chip).
  13. Cool to room temperature before putting in the freezer. Freeze for an hour or two.
  14. Cut brownies to desired size.