The Newest One-Bowl Brownies takes the classic version to another level! Thicker, Richer, much More Chocolaty and Fudgy. With a nice tight crumb and just the right amount of Chewiness with Pockets of Melted Chocolate.
This is the kind you’ll need that glass of milk to accompany its amazingness. The kind that will leave you with guilty pleasure.
If the mood strikes, go for it!
As you take the first cut, you feel the thin shiny layer on the top crack as the knife moves through. You pick it up with your hand and the weight of the brownie gives you all the feels, this is going to be good!
How are these brownies different?
Visibly, you quickly see they are thicker. Compared to the original recipe, the addition of an extra egg aides in strengthening the weight of increased chocolate, 2 cups of chocolate, to be exact!
Using both white and brown sugar adds moisture without inhibiting the development of the tissue-thin crust. White sugar is recommended in the recipe to “dry out” the top to achieve the signature brownie characteristic of the “flaky crust.”
Over the years in baking and cooking, I’ve learned to not skimp out on the salt. A little goes a long way and less than a teaspoon gets the job done. Salt enhances flavors by providing extra depth while balancing the sweetness.
Why add chocolate chips AND cocoa powder?
Is there ever too much chocolate?! Just kidding. The answer is quite simple. Adding chocolate chips helps give a chewy texture and of course, that wonderful melty gooeyness when eaten warm. Whereas, cocoa powder elevates the richness of the chocolate flavor. Some brownie enthusiasts err from adding cocoa because they believe it will create cakey brownies. But if done right by having the correct proportion of liquid to dry ingredients, you can maintain the rich flavor without sacrificing its texture.
Two (2) Important Tips to Baking Brownies:
One thing I’ve learned about baking brownies… it’s okay to pull them from the oven a tad underbaked. Make sure it’s not raw, I don’t want to get in trouble with anyone but when it comes to chocolate, it’s best when its slightly underdone and now you have THE ultimate chewy brownie. Think of how great it is when chocolate chip cookies are a bit underbaked. These tend to be the most unforgettable cookies, You know this is true because I bet anything, you just thought of that time you had that underbaked cookie, right? The same applies here. Baking science fact – once pulled out from the oven, the residual heat will continue baking the brownies. So it’s okay to pull out a minute or two early. 😉
Second thing, you better whip! If you want a shiny, tissue thin, flaky crust then you gotta go ham on whisking that egg. In step 3 of the recipe, it’s best to beat the egg mixture at least a minute. You don’t want it to be frothy but a solid minute should do the trick.
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The Newest One-Bowl Brownies is Thicker, Richer, More Chocolaty and Fudgy. With a nice tight crumb and just the right amount of Chewiness with Pockets of Melted Chocolate.
- 10 tablespoons (140 grams) unsalted butter, sliced
- 2 cups (360 grams) semisweet chocolate chips, divided
- 3/4 cup (165 grams) brown sugar
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (34 grams) unsweetened cocoa powder
- 1 teaspoon (5 ml) pure vanilla extract
- 1/4 teaspoon (1.5 grams) salt
- 3 large eggs
- 3/4 cup (94 grams) all purpose flour
- Heat oven to 350°F (175°C). Line an 8×8 baking pan with aluminum foil leaving excess foil hang over two opposite sides for easy removal. Grease and flour bottom and sides of the foil; set aside.
- In a medium bowl, melt butter and 1 cup of chocolate chips in microwave on HIGH for 30 seconds, stir. Repeat for another 30 seconds, stir until fully melted. If larger than pea size pieces remain, you may repeat heat for 10 seconds then stir. Residual heat will melt any butter or chocolate smaller than a pea.
- Whisk in both sugars and cocoa to cool the butter. Beat in vanilla, salt and 3 eggs vigorously for 1 to 2 minutes.
- Using a rubber spatula, fold in flour and remaining cup of chocolate chips. Keep folding and scrape sides of bowl until flour is blended in with the cocoa. Batter will be very thick. Spread batter evenly into pan.
- Bake for 40 minutes or until toothpick inserted in center comes out clean. Allow to cool to room temperature before cutting into 9 squares. ENJOY!
- Cuisine: American