Did you know that there are three types of brownies? The fudgy, the chewy, and the cakey? I am not a brownie expert and didn’t even grow up eating them, but became a huge fan very quickly after moving to the US. Mine have to be gooey or chewy, with a crunch, and very chocolaty in taste. I have to admit, that Ghirardelli makes a great brownie mix, that I absolutely love, but this mix also comes with a lot of additives that nobody needs to eat. I like to know what goes into my treats, and therefore prefer to make mine from scratch with the best organic ingredients available.
These brownies won’t disappoint. They are spectacular. They have a deep chocolate flavor that is intensified through the addition of coffee extract. The walnuts add the crunch that I love and lots of butter makes them very chewy. They are heavenly! A keeper brownie recipe that you will have to try!
| Best Brownies EVER! | Print |
- 10 tablespoons (1¼ sticks or 141 g) salted butter
- 1¼ cups (250 g) sugar
- ¾ cup 2 tablespoons (73 g) unsweetened cocoa powder (natural or Dutch-process)
- ½ teaspoon good vanilla extract
- ½ teaspoon coffee extract
- 2 cold large eggs
- ½ cup (60 g) flour
- ⅔ cup (80 g) walnuts, chopped
- Preheat your oven to 325 F. Place rack on lower ⅓ of your oven.
- Line the bottom and sides of a 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides. Set aside.
- Prepare a water bath in a pot and bring it to a low simmer. Place a heat proof bowl over it and combine the butter, sugar, and cacao powder. Stir occasionally until the mixture is melted and well combined. You would like for it to be hot.
- Let mixture cool a little and use a spatula to add the eggs. Stir well until the mixture becomes shiny.
- Add the flour. Mix slowly until it is combined. Now stir more vigorously for about. 40 strokes.
- Fold in the walnuts.
- Transfer batter evenly into the prepared baking pan.
- Bake for 20 - 25 minutes (baking times can vary) or until a tooth pick inserted into the center emerges slightly moist with batter.
- Let the brownies cool in the pan before lifting them out (holding on to the overlapping parchment paper).
- Cut into 16 equal pieces.
- Dust with powdered sugar if you like.
Adapted from epicurious.com.
Find more Brownie recipes at Cooking Light.com.
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