Ultimate Chocolate Brownies Recipe

OMG, I am absolutely obsessed with this brownie recipe because it perfectly combines rich, gooey chocolate with just the right amount of sweetness, making every bite a heavenly experience. Plus, the smooth, velvety texture and those delightful chocolate chips add such an indulgent touch that it feels like a warm hug for my taste buds every single time!

The Ultimate Chocolate Brownies recipe is one I adore preparing. It balances wealth and richness using bittersweet chocolate and semi-sweet chocolate chunks.

Unsalted butter and a whisper of vanilla extract make the texture of these brownies truly rare: velvety. My favorite part of the recipe is the unexpected combination of sugars: straight-up granulated and light brown, which is just a fancy way of saying “sugar that has a hint of molasses.” These add caramel-like sweetness and even more flavor to the already chocolate-y brownies.

Ingredients

Butter (not salted): Contributes richness and moisture, amplifying flavor and texture.

Chocolate that is bittersweet has a deep chocolate flavor, balances sweetness with slight bitterness.

Sugar in granulated form: Sweetens and gives a chewy texture.

Brown sugar: Contributes moisture and a trace of caramel flavor.

Chocolate chips, semi-sweet: Pockets of melty chocolate, adds extra chocolate intensity.

Ingredient Quantities

• 1 cup (225g) unsalted butter
• 8 oz (225g) bittersweet chocolate, chopped
• 1 and 1/4 cups (250g) granulated sugar
• 3/4 cup (150g) packed light brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 cup (125g) all-purpose flour
• 1/4 cup (30g) unsweetened cocoa powder
• 1 cup (175g) semi-sweet chocolate chips

Instructions

1. Set your oven to 350°F (175°C) to prepare and get a 9×13-inch baking dish set for a cake. Line the dish with parchment paper, letting it hang over the edges for easy access to the cake after it cools.

2. In a medium saucepan, melt the butter and chopped bittersweet chocolate in a low heat. Stir often until smooth, then remove the mixture from heat and let it cool slightly.

3. In a big mixing bowl, combine and whisk the white sugar and brown sugar. Then, add the melted chocolate mixture and mix until the whole thing comes together.

4. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and salt and mix to combine.

5. Pass the flour and cocoa powder over the chocolate mixture. Use a spatula to fold them in, together with the chocolate. Stop mixing as soon as everything is combined. If you mix too long or vigorously, the cake will be tough.

6. Incorporate the semi-sweet chocolate chips so that they are evenly spread throughout the batter.

7. Empty the prepared batter into the baking pan and use a spatula to spread it into an even layer.

8. Put in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.

9. Let the brownies cool entirely in the pan on a wire rack.

10. When they have cooled, pull the brownies out of the pan using the parchment paper overhang. Cut them into squares and serve. Enjoy!

Equipment Needed

1. Oven
2. 9×13-inch baking dish
3. Parchment paper
4. Medium saucepan
5. Large mixing bowl
6. Whisk
7. Spatula
8. Measuring cups and spoons
9. Wire rack
10. Toothpick

FAQ

• Can I use salted butter instead of unsalted butter?If using salted butter, then do not add the 1/2 teaspoon of salt called for in the recipe.
• Can I substitute dark chocolate for bittersweet chocolate?Certainly, dark chocolate can be used, but it does slightly change the flavor, making it a bit richer.
• Do I need to melt the chocolate and butter together?Indeed, the smooth texture that is essential for brownies comes from melting the chocolate and butter together.
• Can I use less sugar?You can cut down sugar by as much as 1/4 cup, reducing its impact on texture and sweetness.
• How do I know when the brownies are done?Put a toothpick into the middle; it ought to emerge with wet bits, not fluid.
• Can I add nuts or additional ingredients?Yes, after adding the chocolate chips, fold in 1 cup of chopped nuts or other mix-ins.
• Can these brownies be frozen?They indeed freeze well for as long as 3 months. Wrap securely and keep in a container without any air.

Substitutions and Variations

1 cup (225g) of unsalted butter can be swapped out for an equal amount of coconut oil, yielding a unique flavor and making the recipe suitable for those avoiding dairy.
You can substitute 8 oz (225g) bittersweet chocolate with 8 oz (225g) dark chocolate (at least 70% cocoa) for an even more intense chocolate flavor.
Instead of using 1 and 1/4 cups (250g) of granulated sugar, use 1 and 1/4 cups (250g) of coconut sugar, which yields a more caramel-flavored end product with a lower glycemic index.
For a vegan alternative, you can use 1 cup (240g) of unsweetened applesauce to replace 4 large eggs.
You can replace 1 cup (125g) all-purpose flour with 1 cup (120g) almond flour for a gluten-free option.

Pro Tips

1. Room Temperature Ingredients Ensure your eggs are at room temperature before incorporating them. This helps them mix more evenly into the batter and results in a smoother texture.

2. Blooming Cocoa Before mixing the cocoa powder with flour, you can sift it separately and then gently heat it with a few tablespoons of the melted chocolate mixture. This blooming technique enhances the chocolate flavor.

3. Avoid Overmixing When combining the flour and cocoa with the chocolate mixture, fold them in gently just until incorporated. Overmixing will develop gluten and can make the brownies dense rather than chewy.

4. Chocolate Chip Variation For a different texture and flavor, use a mix of semi-sweet and milk chocolate chips, or add a handful of white chocolate chips or chopped nuts.

5. Cooling Time Allow the brownies to cool completely in the pan before cutting. This helps them set properly, making them easier to cut and enhancing their flavor as they continue to develop as they cool.