Classic brownies are the ideal chewy fudgy delicious desserts that disappear fast!

Classic Brownies

March 7, 2014 by Michelle

I don’t like chocolate cake. And I’m not a huge chocolate person in general – unless it’s really good chocolate. The exception to this rule is brownies. I adore brownies. The brownies I love, however, are the chewy fudgy brownies. I am not a cake-like brownie kind of person. The good news is that delicious brownies like these are easy to make, though they sadly never last long.

Classic brownies are the ideal chewy fudgy delicious desserts that  disappear fast!

So of course I had to make some last week. They are really best eaten within the first two days of making them, as the fresh ingredients turn crunchy. I know the trend is to have brownie brittle and crispy cookie pieces, but that is the opposite of what makes a good dessert in my mind. That said, they do freeze amazingly well, and their chewy yumminess straight from the freezer is one of my favorite treats ever.

Personally, I make these brownies dairy free for Little Miss, and she is thrilled by that. And when we have fun with them and make our brownies into special shapes? That’s when I get all the hugs and kisses and the “Mom, you’re the best!” from them. And who couldn’t use a little more loving?

All I did with these was sprinkle powdered sugar on the tops of the brownies, using a sheet of paper to protect the face of Mickey from the sugar. They turned out cute, don’t you think?

Cut classic brownies into fun shapes like Mickey Mouse Ears for even more delicious fun

Classic Brownies

Ingredients:
6 oz dark chocolate
12 T unsalted butter (or coconut oil to make dairy free)
2 c sugar
4 eggs
1 T vanilla bean paste
1 1/4 c flour
1/2 t salt
3/4 t baking powder

Directions:
Preheat your oven to 325 degrees.

Prepare your baking pan. You will want a 13×9 pan lined with parchment paper. Cut the paper so that it is longer than the bottom of your pan. You want it to hang over the edge and past where the brownies will bake to ensure that your soft and chewy brownies don’t break as you remove them from the pan. Grease the top of the parchment paper and the rest of the pan, then set it aside.

Line your brownie pan with parchment paper to help remove them easily once they've cooled

Carefully melt together your chocolate and butter in a double boiler or in a heavy saucepan over low heat. Stir regularly to ensure the chocolate doesn’t burn. When there are still some lumps left in your chocolate, remove from the heat and stir until they are melted. You do not need (or even want) to melt all the chocolate over the heat.

Add the chocolate and butter to your mixing bowl, then slowly add the sugar while mixing. Once all the sugar is in, it will look like there is way too much sugar for the recipe, but trust me you’ve done it right!

Brownie batter looks at the start like there is too much sugar, but it is supposed to look like this!

Add the egg once at a time, mixing thoroughly to ensure they are completely incorporated, but you do not want to whip them. Add the vanilla and mix until combined. Do the same for the salt and baking powder. Add the flour in three additions, mixing gently with a spatula until just combined.

Brownie batter comes together once all ingredients are incorporated

Add the batter to your pan, pushing batter into the corners to ensure that the brownies will bake smoothly and evenly. Bake at 325 degrees for 30-35 minutes, until your cake tester comes out cleanly.

Spread brownie batter to the edges of the pan before baking

Cool for two hours before removing from the pan, using the parchment paper to lever it out. You may need to run a knife around the edge on the long sides to loosen it a touch. Cut into squares and store in a tightly sealed container on the counter for up to two days or in the freezer for a month.

Classic Brownies

Classic Brownies

Ingredients

  • 6 oz dark chocolate
  • 12 T unsalted butter (or coconut oil to make dairy free)
  • 2 c sugar
  • 4 eggs
  • 1 T vanilla bean paste
  • 1 1/4 c flour
  • 1/2 t salt
  • 3/4 t baking powder

Instructions

  1. Preheat your oven to 325 degrees.
  2. Prepare your baking pan. You will want a 13x9 pan lined with parchment paper. Cut the paper so that it is longer than the bottom of your pan. You want it to hang over the edge and past where the brownies will bake to ensure that your soft and chewy brownies don't break as you remove them from the pan. Grease the top of the parchment paper and the rest of the pan, then set it aside.
  3. Carefully melt together your chocolate and butter in a double boiler or in a heavy saucepan over low heat. Stir regularly to ensure the chocolate doesn't burn. When there are still some lumps left in your chocolate, remove from the heat and stir until they are melted. You do not need (or even want) to melt all the chocolate over the heat.
  4. Add the chocolate and butter to your mixing bowl, then slowly add the sugar while mixing. Once all the sugar is in, it will look like there is way too much sugar for the recipe, but trust me you've done it right!
  5. Add the egg once at a time, mixing thoroughly to ensure they are completely incorporated, but you do not want to whip them. Add the vanilla and mix until combined. Do the same for the salt and baking powder. Add the flour in three additions, mixing gently with a spatula until just combined.
  6. Add the batter to your pan, pushing batter into the corners to ensure that the brownies will bake smoothly and evenly. Bake at 325 degrees for 30-35 minutes, until your cake tester comes out cleanly.
  7. Cool for two hours before removing from the pan, using the parchment paper to lever it out. You may need to run a knife around the edge on the long sides to loosen it a touch. Cut into squares and store in a tightly sealed container on the counter for up to two days or in the freezer for a month.

Notes

These brownies are great for cutting into various shapes. They are thick enough to hold together while being soft enough to cut through easily.

http://www.honestandtruly.com/classic-brownies/

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    Comments

  • septembermom


    Well Michelle, it seems very appropriate that my first blog that I comment on upon my return to blogging is one about brownies. I am a HUGE chocolate fan and I love brownies in every way!! Thank you for the recipe. Hope all is well 🙂

    • Michelle


      I LOVE it, Kelly! Welcome back to the world of blogging. 🙂

  • Janelle


    Mmmm. Classic brownies are the best!!

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