The Best Homemade Brownies You’ll Ever Have

25 Aug

At the office, one of the colleagues is leaving soon for maternity leave and we went to lunch at Sweet Cheeks (review to come). I wanted to send her off with something sweet. I asked my best friend Joaquin’s mom Cathy for suggestions as she never directs me the wrong way when it comes to baking. She suggested double chocolate brownies.

In looking at this America’s Test Kitchen recipe for Double Chocolate Brownies, it looked pretty simple. It called for certain items which I modified slightly. I wasn’t sure if they’d turn out great, but the fact that they lasted less than 30 minutes (if not less) is a testament to their greatness!

Brownie Ingredients


  • 1 stick unsalted butter, cut into large pieces
  • 6 ounces bittersweet chocolate, chopped (I used chocolate chips to avoid the cutting {Guittard Semisweet Chips})
  • 1 1/2 cup sugar
  • 3 large eggs
  • 1/4 cup unsweetened cocoa powder (I used Ghiradelli)
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons all purpose flour

Making Chocolate from Chocolate Chips and ButterFinal Chocolate


  1. Preheat oven to 350. Line an 8 inch pan with parchment (I used aluminum foil – all I had – and slightly greased it with olive oil) and let it overhang slightly on all sides.
  2. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and whisk in the sugar.
  3. Whisk in eggs, 1 at a time, until combined.
  4. Whisk in cocoa and salt.
  5. Fold in flour until combined.
  6. Pour batter into pan. Bake until set and a toothpick inserted into the center comes out with moist crumbs, 35 to 40 minutes.
  7. Let cool slightly in the pan, approximately 15 minutes. Life brownies from pan using parchment. Remove parchment and transfer to a wire rack. Let cool.

Double Chocolate Brownies

**Can make ahead. Brownies can be stored at room temperature for 3 days.


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