These brownies are our all-time favorite brownies. I've been making them in smaller pans (for a thicker brownie) for years. Over the past year or so, I've been making them in a 9" x 13" pan for two reasons: 1. They're a rich brownie, so small pieces are perfect. 2. They cook in only 20 minutes! I'm all about efficiency, and this speeds things up without compromising on taste. Happy baking and eating! Enjoy!
Melt in bowl in microwave: (I like to microwave chocolate at 50% power in the microwave in small, 30-45 second increments, stirring regularly to avoid any burning - yes, chocolate can burn and it's very sad when it does).
Add:
Mix, incorporating one at a time:
Add and stir until incorporated:
Favorite Chocolate Brownies - with a side of ice cream
Family Favorite Best Chocolate Brownies EVER!
Line a 9” x 13" glass pan w/ parchment paper. It doesn’t have to be well done, just fold sides so it works and it’s covered. If you don’t use parchment paper, expect to spoon your final brownies out – buttering just doesn’t cut it this time, folks.
Heat oven to 375F.
Melt in bowl in microwave: (I like to microwave chocolate at 50% power in the microwave in small, 30-45 second increments, stirring regularly to avoid any burning - yes, chocolate can burn and it's very sad when it does).
7 oz. high-quality dark chocolate (60-70% works best)
¾ cup + 2 Tbsp butter
Add:
1 ¼ cups sugar
Allow to cool a little bit.
Mix, incorporating one at a time:
4 eggs (5 eggs for a gooier brownie)
Add and stir until incorporated:
1-2 Tbsp. brown rice flour or gluten-free flour mix. (2 Tbsp for less gooey brownies)
Pour into parchment paper lined 9 x 13 baking pan.
Bake at 375 F for 20-22 minutes.
Ready to bake in a 9" x 13" pan lined with parchment paper
Bake at 375 F for 20-22 minutes.
Fresh from the oven.
Remove from oven, leave to cool and rest on a metal cooling rack. Yes, you can eat warm, but it’s best to let it cool a bit. These are great served warm or cooled. We love them warm with ice cream on top. Once fully cool, these can be cut in small pieces and frozen to eat later. Tastes great, and a nice way to have treats on-hand for special occasions.
These are wonderfully rich, so I recommend small pieces, but maybe not quite this small.
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