I hate cakey brownies. Light and fluffy is a big no-no, at least when it comes to a treat that should be fudgy, dense, and super chocolatey.
These brownies, adapted from David Lebovitz’s book The Perfect Scoop, are perrrrrfect. Mouthwatering, fudgy fudgy fudgy, and loaded with chocolate.
It’s a keeper. It may even be my money maker when I have my own super famous bakery.
(makes one 8×8)
1/2 cup butter
4 oz (1/2 cup) semi-sweet chocolate
1/2 cup white sugar
1/2 cup + 2 tbsp brown sugar
1 tsp vanilla
1/2 cup flour
1/8 tsp salt
1/2 cup semi-sweet chocolate chips
1. Grease or foil an 8×8 pan, and preheat oven to 350F.
2. Melt butter and chocolate together over low heat until smooth.
3. Remove chocolate from heat. Add to the sugars in a seperate bowl, then slowly mix in eggs and vanilla. Stir until combined.
4. Stir in flour and salt, beat vigorously for 30 seconds. Batter will be a smooth ball. Stir in the extra chocolate chips.
5. Scrape batter in the prepped pan, and smooth. Bake for at least 30 mins. They’re done when an inserted toothpick has a few crumbs sticking to it, and center may not be 100% set.
Check out the beautiful crackly top on the finished product!
Keep it simple, and enjoy with some vanilla ice cream and a friend. Mmmmmmmmmmmmmmmmmmmmmm.