My go-to brownie recipe is by Deb Perelman of Smitten Kitchen, one of my favorite blogs since forever. Through the years, I’ve tweaked the recipe to fit my ingredients on hand. But I think after several tweaks, I’ve found just the right recipe for my favorite brownies ever. For the batch pictured, I used equal amounts of The FreeFood Co.’s Coco Dolcé 65% dark chocolate and Malagos 70% dark chocolate. I’ve also made this with unsweetened Risa Chocolate South Cotabato. I used the same amount of sugar in both cases, and they still turned out just the right amount of sweet.
My Favorite Brownies Ever
This is a tweaked version of Smitten Kitchen's My Favorite Brownies, which is currently my go-to brownie recipe. I love one-bowl recipes!
- 1/2 cup unsalted butter cut into squares
- 100 grams dark chocolate chopped finely
- 2/3 cup brown sugar
- 2/3 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp sea salt
- 2/3 cup all-purpose flour sifted
- 1/4 cup semisweet chocolate chips
- 1/4 cup dark chocolate chips
- 1/4 cup pecans coarsely chopped
Pre-heat oven to 350ºF (~177ºC) and line an 8x8-in pan with parchment paper or foil. Spray with non-stick cooking spray.
Place butter and dark chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth.
Stir in both sugars and mix until combined.
Add in eggs one at a time, stirring until combined. Add vanilla and mix.
Sift in flour and salt and mix until just combined.
Pour batter into prepared pan and top with chocolate chips and pecans.
Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
Cool on a rack and cut into squares.
Best enjoyed straight from the pan or maybe in a bowl with a few scoops of ice cream. Perfect with coffee, too! Let me know if you try it.