Do you like chewy brownies? If so, this recipe is for you.
I adapted this recipe from the Chocolate Box by Love Food… There is one MAJOR key to my adjustments of the recipe as written – the chocolate.
A combination of Scharffen Berger 62% Cacao and 70% Cacao baking chocolates turns this recipe from good to the best ever. I have tried this with plain old semi-sweet chips, dark chips, a combo of chips, higher-end bars, all 62%, and all 70%. I also tried a variety of chip brands (Nestle, 365, Ghirardelli, and Guittard) and a variety of high-end bars (Michel Cluizel, Amano, and a few others). Nothing comes close to the combo of Sharffen Berger 62% and 70%. It is worth spending the extra money for this higher quality baking chocolate if you usually use chips, but it is not worth spending more money on better/higher-end chocolate bars. Using half 62% and half 70% leaves you with a brownie that is balanced – not too bitter, not too sweet – and all sorts of chocolatey, fudgy, chewy goodness.
If you hate all things corn syrup, I completely understand, BUT I promise that these brownies warrant an exception.
If I remember correctly, I believe Sportsglutton ate the entire batch in one day. I dare you not to do the same.
Enjoy and Happy 4th of July!
Best Brownies Ever
- 6 tbsp butter
- 3/4 c sugar
- 1/2 c brown sugar
- 2.425 oz 62% cacao Scharffen Berger baking chocolate (1/4 of the bar)
- 2.425 oz 70% cacao Scharffen Berger baking chocolate (1/4 of the bar)
- 1 tbsp corn syrup
- 2 eggs
- 1 tsp vanilla extract
- 3/4 c all-purpose flour
- 2 tbsp unsweetened cocoa
- 1/2 tsp baking powder
Pre-heat oven to 350F. Grease an 8×8 baking pan and line the bottom with parchment paper or a silicon mat.
Melt the butter, sugars, chocolate, and corn syrup together. You can do this in a microwave by heating the bowl in short increments, stirring often until the mixture is smooth. Alternatively, using a double boiler works best for gentle heating. If you are lazy and without a microwave like me, place the ingredients directly into a small pot and heat over low heat stirring often – take care not to let the mixture burn. The goal is to melt everything together into a smooth mixture. It maybe a little like wet sand if all of your sugar doesn’t dissolve – this is ok. Set aside the mixture and let it cool to at least body temperature. Stirring will help it cool down quicker (or maybe that is just in my mind).
In a separate bowl, whisk together the flour, cocoa, and baking powder. Set aside.
Beat the eggs and vanilla together, then add to the cooled chocolate mixture and whisk together. When lazy, add eggs and vanilla directly to cooled chocolate without beating first, then whisk to combine well.
Combine the flour mixture and chocolate/egg mixture in which ever bowl is larger. Stir to mix thoroughly, but not beyond.
Pour the batter into the baking pan. Bake for about 25 minutes. The edges should start pulling away from the sides of the pan and the top should be crisp. The middle of the brownies will still be soft.
If you can stand it, let the brownies cool before slicing – it makes the task easier and your squares prettier. If you don’t care about looks, dig in.