My Favorite Brownies
I freaking love brownies. They might be my favorite dessert. I mean, I’d never say no to any dessert, especially if it’s chocolate, but there’s just something special about brownies. They’re great still warm and gooey, great at room temperature, and even great chilled. Brownies freeze well and ship well too. But you guys already know how awesome brownies are so let’s just cut to the chase.
I’ve made a lot of brownies in my days. And it’s always this recipe. Sure, I’ve tried others, but I always come back to this one. I love how easy it is and how you don’t have to get the mixer out for it. This recipe has been made so many times in our kitchen, I can make it from memory. And, it gives great results every time.
As I mentioned, I’ve made this recipe plenty of times before. You may recognize it in these Peanut Butter brownies, Mint brownies, Cookie Dough brownies, Mocha brownies, and Mini Chocolate Chip Cookie Dough Brownie Cupcakes. So, yea it’s been posted on here before. But never alone in all it’s glory.
I always use a mix of dark chocolate cocoa and regular cocoa to give the really dark color of the brownies. I love the chocolate chips in these brownies too. They kick up the chocolatey-ness and add another texture. Basically, you can’t go wrong with this recipe. You can half this recipe for an 8×8 pan if you’d like.
One Year Ago: Strawberry Shortcake Cookies
Two Years Ago: Blondies
My Favorite Brownies
I absolutely LOVE brownies. This recipe yields brownies that are fudgey without being too fudgey.
Yield: 24 brownies
Ingredients:
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/4 cups cocoa
1 tsp salt
1 tsp baking powder
1 tsp espresso powder, optional
1 Tbsp vanilla
4 eggs
1 1/2 cups flour
2 cups chocolate chips
Directions:
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
Transfer the sugar mixture to a medium-sized mixing bowl, if you've heated it in a saucepan. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla.
Whisk in the eggs, stirring until smooth.
Add the flour and chips, again stirring until smooth.
Spoon the batter into a lightly greased 9" x 13" pan.
Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool completely prior to cutting.
Recipe from King Arthur Flour
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
A week of Oreo recipes!? Oh my goodness. This fudge looks awesome. I love sweet things that include pretzels. Sweet/salty is so delish.
I’m excited for a week of Oreos! The combo of pretzels and Oreos in your fudge sounds amazing!!
Oh yum! We love Oreos too! I have an Oreo cake recipe on my blog (foudn at another) that I did for Mr.s Birthday one year. It’s oen of my top searched posts. =)
I love Oreos, too, but I rarely buy them unless it is for a recipe. This looks fantastic. I don’t like pretzels very much, but I guess the other ingredients mask the taste of pretzels that I don’t like. Thanks for this recipe!
I was just casually reading the beginning of this post, and then I scrolled down and saw the picture…OooooooMG! AMAZING! That looks like the most fantastic thing! Plus I love a salty/sweet combo, so this is right up my alley 🙂
This looks amazing! I like your idea of adding more salt. Did you see that there are pretzel M&Ms now? I bet it would be fun to sprinkle some of those on top!
Those sound amazing! I love a sweet and salty combo too… in fact I may or may not have kept picking at these ginormous chocolate and caramel covered pretzels on the dessert table at our family Mothers Day bbq yesterday. yum!
I will absolutely be checking back for the rest of the oreo recipes… I’m a huge fan 🙂
This fudge looks and sounds phenomenal. Salty, sweet, rich, chocolaty, creamy, crunchy. I want!
More salt? That recipe seems like a perfect candidate for using sea salt! 🙂
hey I just tried your recipe and and the bottom layer never set. Is there something I can do to prevent that?
My Husband shared a tasty post from The Kitchn with me on google reader and i discovered your blog. I spent all of vacation mornings going back and reading and tagging your recipe ideas. I am so inspired and can’t wait to get in the kitchen!!! My Husband can’t wait either!!