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Al's Moist-Fudgy-Chewy Brownies

This is the ultimate brownie and always a big hit with kids and adults alike.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 8

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. 
Keyword Brownies, Chewy, Fudgy, Moist