Please share your favorite brownie recipe!


#1

DH talked me into impulse-buying a gigantic bag of chocolate chips at Costco last weekend, and DS talked me into making the brownies described on the back of the bag (https://www.verybestbaking.com/recipes/28489/easy-double-chocolate-chip-brownies/). I’d never made brownies from scratch before and was pleasantly surprised at how easy it was. However, the brownies themselves were a little disappointing. They were a bit too flat (in a 9x13 pan), and not quite the right texture. Does anyone out there have a better recipe they’d like to share? We have enough chocolate chips for about 6-7 more attempts…

Thanks!


#2

My favorite brownie recipe is the one from the Ghirardelli canister. It calls for Ghirardelli sweet cocoa. I tweaked to include a bit less sugar and more chocolate. See if this points you in a good direction. It’s my Mounds variation, but you don’t need to include the coconut part (though it is a bigtime favorite 'round heah):


#3

P.S. I found this handy conversion note elsewhere:
“Unsweetened Cocoa Substitution: For each 1/2 c unsweetened cocoa, use 1 cup of sweet ground cocoa and decrease the amount of sugar the recipe calls for by 1/2 c.” Hope this helps. These really are my favorite brownies. I don’t bother with other recipes anymore as they never surpass this one. :slight_smile:


#4

Nick Malgieri’s Supernatural Brownies. The best ever, bar none. Use a good quality chocolate, though. It makes all the difference.
Supernatural Brownies


(Andrea) #5

I like those too. I use 72% chocolate for them. If truman’s Costco chips are sweeter, s/he may want to either reduce the sugar or add a little unsweetened cocoa powder.


#6

Thanks for the suggestions. The jumbo bag we bought is Nestle chips, so on the sweeter side. I will experiment and report back!


(kg) #7

This probably won’t help in using up chocolate chips . . . but it is my favorite brownie recipe.

One Bowl Brownies
4 squares unsweetened chocolate
2 cups sugar
1 tsp vanilla extract
1 1/2 cups chopped walnuts
3/4 cups butter
3 eggs
1 cup flour

Heat oven to 350 (325 for glass baking dish). Melt chocolate and butter; stir until completely melted. Stir sugar into chocolate mixture until well blended. Mix in eggs and vanilla. Stir in flour and walnuts until well blended. Spread in greased 13x9-inch baking pan. Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs.

I have a binder with many of my favorite baking recipes and this one is so popular the binder automatically opens to this chocolate covered page (yes, I gathered these recipes not only in the pre-smart phone days, but in the infancy of computer days).

A few notes:
-I find cocoa easier to store than baking chocolate. A “square” of baking chocolate = 1 ounce. To make one ounce of unsweetened chocolate, use 3 tbsp of cocoa + 1 tbsp of vegetable oil. I prefer Penzey’s high fat cocoa or Wilbur’s cocoa.
-I generally skip the walnuts.
-A twist proposed by a coworker. Buy a pack of Andes Mints and unwrap them all. When you take the brownies out of the oven, poke several rows of holes into the brownies with a toothpick. Lay the mints on top of the brownies . . . Once they start to melt use an offset spatula to “ice” the brownies. The minty chocolate both permeates and ices the brownies.


#8

I’m a little reluctant to admit this, but after years of messing with scratch recipes, double boilers, special chocolates, etc., I believe that the best ratio of result to time-and-effort is to simply add chocolate chips to a box mix. I slightly favor Betty Crocker, make it in an 8x8 aluminum pan according to the fudgy instructions ( 2 eggs not 3) and add a cup to a cup and a half of chocolate chips (usually Ghiradelli 60% since I buy those in bulk). If I’m really goin’ crazy I use butter instead of oil. All done in less than an hour and always get raves in any workplace I’ve brought them to.


#9

The Ghirardelli recipe is easy as all-get-out and can be pulled off in the same timeframe quite deliciously. ETA: If you don’t like to sift, you can even shake the ingredients in an empty canister!


(erica) #10

You can also use those chips in pancakes, Congo bars, magic bars, cookies, trail mix, and as an ice cream mix-in.

My favorite brownies are the Ghirardelli mix (dark chocolate variety - there are 4 kinds) made with melted virgin coconut oil as the oil, adding a half cup chopped walnuts, I use a mini-muffin tin for 14 minutes at 325F.


#11

I, too, prefer brownie mix to making brownies from scratch. It’s the only boxed mix that ever crosses my doorstep, but it’s not about the ease, but rather, the taste. I just have never found a brownie recipe I like as much as Duncan Hines.