That’s right. Brownies without a boxed mix, because you’re better than that.
I’ve made crunchy brownies, I’ve made brownies that were chewier than gum. But, today, I think I’ve reached brownie heaven.
My definition of a perfect brownie has to have a :
1. Good, strong, chocolate flavor. It can’t be too sweet or taste like chocolate milk, it has to be a deep flavor.
2. A goey, dense texture. I hate cakey brownies. Why not just have chocolate cake then? And chewy brownies are slightly too dry and not decadent enough for me. Perfect brownies have crisp exteriors, and fudgy delicious centers.
3. The crackly crust on top
These brownies fit all of the above criteria, trust me. They’re so rich, moist, and perfect. I mean, we’re talking 5 eggs, 11 ounces of chocolate, AND extra dark cocoa powder in these.
You’re going to love these because they require no mixer or fancy equipment. Just a microwave and a couple of bowls! These took me an hour, tops, and left me with a chocolate smelling kitchen and a whole pan of brownies for me to devour.
Makes 30 medium-sized brownie squares/rectangles
- 1 1.3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 11 ounces of semi-sweet chocolate chips
- 2 sticks of butter (1 cup)
- 1/2 a teaspoon of instant espresso powder
- 1½ cups granulated sugar
- ½ cup packed light brown sugar
- 5 eggs, at room temperature
- 3 teaspoons of vanilla extract
1. Line an 11 inch pan with parchment paper as shown. You’ll want to leave extra on the side to pull the brownies up after the come out of the oven.
2. Start melting your espresso powder, butter, and chocolate chips, in intervals of 45 seconds of full power in a microwave. Stir well after each interval. It only took me 2 intervals of 45 to completely melt the chocolate.
Reminder: Stir well! The last thing you want to do is think that you haven’t melted your chocolate and burn it into a disgusting mes. 3. Add your sugars to the chocolate mixture. Stir until completely combined.
Note: Your bowl should be at room temperature by now. If your chocolate is too hot, let it sit for a couple of minutes before moving onto the next step. Why? Well the next step involves eggs, and heat + eggs = scrambled eggs. 4. Add 3 of your eggs and mix to combine. Be sure not to over mix at this stage, or else your brownies will become cakey! (The opposite of what you want) Once 3 of your eggs are mixed in, add the rest of your eggs and vanilla. Please please please don’t over mix! 5. Pour your chocolate mixture into your dry ingredients. With a rubber spatula, begin folding the wet and dry mixtures together. Fold until just a few streaks of flour can be seen on top of the batter. You really want to preserve the fudginess of these brownies, so doing this will prevent you from over mixing. 6. Pour the brownie batter into your prepared pan and smooth the tops. Pop them into a 350 degree oven, and bake for 30 minutes, or until a toothpick inserted in the center comes out clean!
And you’re finished! These brownies are so good, you have to make them right away. I command you. Hopefully, you don’t eat the whole pan, no matter how tempting that is. I love heating up brownies in the microwave and eating them with a scoop of vanilla ice cream and salted caramel sauce.
Please give these brownies a try and let me know in the comments how they turned out!