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!
Ingredients
- 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
Instructions
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Pre-heat oven to 350ºF (~177ºC) and line an 8x8-in pan with parchment paper or foil. Spray with non-stick cooking spray.
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Place butter and dark chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth.
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Stir in both sugars and mix until combined.
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Add in eggs one at a time, stirring until combined. Add vanilla and mix.
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Sift in flour and salt and mix until just combined.
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Pour batter into prepared pan and top with chocolate chips and pecans.
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Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
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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.
