Al's Moist-Fudgy-Chewy Brownies
This is the ultimate brownie and always a big hit with kids and adults alike.
Ingredients
- 1 lb Dark and/or Milk Chocolate (use a quality chocolate like Caribou or Ghirardelli)
- 2 sticks Butter
- 4 Eggs (room temperature)
- 1 cup Sugar
- 1 cup Brown Sugar
- 2 tbsp Vanilla Extract
- 1¼ cup Unsweetened Cocoa Powder
- ½ cup All-purpose Flour
- ½ tsp Salt
- ¼ tsp Baking Powder
- 1 tsp Instant Espresso Powder
- ½ cup Chocolate Chips
Instructions
- Melt Dark and/or Milk Chocolate and set aside.
- Melt Butter and pour into bowl of stand mixer. Add Egg Yolks (save whites to whip).
- Run mixer on medium-low until eggs are light and fluffy. With mixer running add Sugar, Brown Sugar, Vanilla Extract and Melted Chocolate.
- When sugars are completely incorporated reduce speed to low and slowly add Unsweetened Cocoa Powder, All-purpose Flour, Salt, Baking Powder and Instant Espresso Powder. Blend just to incorporate - DO NOT OVER MIX.
- Whip Egg Whites until stiff peaks are formed and gently fold into batter.
- At last minute gently fold in Chocolate Chips.
- Pour into a greased and floured 8" square pan and bake in a 325℉ oven for 40 minutes. Brownies are done when inserted toothpick comes out clean. DO NOT OVER BAKE.
- Let cool completely before cutting. Refrigerating or freezing before cutting works great.
Notes
Variations
Before baking top with walnuts or pecans and gently press into batter.
Chocolate-Peanut Butter Brownies - line baking dish with mini Reese's Peanut Butter Cups then slowly pour batter over candy.
Kahlua Brownies - add ½ cup Kahlua liquor to batter.
