If you trace the path of this brownie, you’ll find that it’s had lots of different names. I’m just gonna stick with “Ultimate Brownie,” since it’s totally adaptable to whatever you might want to add to it, and it’s pretty perfect all on its own too. I know this because I’ve made it 4 different ways. We’ve had them salted, with regular m&ms leftover from Christmas, with the new and wonderful mint m&ms, and plain. I’ve made them with all-purpose flour, bread flour, granulated sugar, and brown sugar. We love them every way. I just don’t think you can mess them up.
See how fudgy and wonderful the center looks? How thin and perfect the top crust is? These are seriously good. They’ve quickly become a favorite around here, evidenced by the fact that they don’t last very long. I’m always a little relieved and little sad to see them go all at the same time. Know what I mean?
Recipe: Ultimate Brownies
(inspired by Ice Cream Before Dinner)
4 1-oz. squares of unsweetened chocolate
1/2 c. of semi-sweet chocolate chips
3 Tbsp. unsweetened cocoa powder
1 c. unsalted butter
2 3/4 c. granulated sugar (I’ve also used a combination of granulated sugar and light brown sugar. Either way is great.)
1 Tbsp. pure vanilla extract
1 1/2 c. all-purpose flour or bread flour (I’ve baked them both ways. Both are delicious.)
1 tsp. kosher salt
Grease a 9×13″ baking pan. Line the bottom with parchment or foil and lightly grease.
In a small saucepan over low heat, melt chocolate squares, chocolate chips, cocoa powder, and butter. While that is melting, beat eggs, sugar, and vanilla on high speed for 10 minutes. When chocolate mixture has melted and combined, and sugar mixture has been beaten for 10 minutes, add the melted chocolate, flour, and salt to the mixing bowl. Stir just until blended. Let the batter sit on the counter for 20 minutes before pouring into your prepared pan. (I’ve waited the 20 minutes and I’ve also just popped them in the oven right away. They’re always yummy, but I haven’t come to a good conclusion yet about why the recipe says to let them sit 20 minutes.) While brownies are waiting, preheat oven to 375 degrees. Drop pan on counter a couple times for air bubbles to escape.
Bake for 24-28 minutes and test one inch from side of pan with a toothpick. When some moist crumbs remain, remove to a cooling rack. Cool completely before cutting.