I firmly believe that a good box of brownie mix is an essential part of a well stocked pantry. If you have unexpected guests visiting, or a last minute invite to a bbq, a quick pan of brownies goes a long way. But as they say, sometimes you need to think outside the box.
The great homemade brownie has become a lost art that I’d like to reclaim, and to do this I am going to break it down into four very simple steps: melt chocolate, whip eggs, combine the dry ingredients, then fold it all together. A really great pan of brownies can be made with just five ingredients, but for this recipe I have also added some cocoa powder for extra richness, some espresso powder for depth, and a little vanilla to balance it all out.
Step 1: Melt The Chocolate
Keep in mind that a great brownie is all about the chocolate, so spend a little extra and reward yourself with high quality product. This step is normally done by placing the butter and chocolate over a double boiler, but I hate those. They are messy, awkward, and prone to failure. Instead, you can actually melt chocolate faster by first melting the butter in a small sauce pan until it bubbles. Turn off the heat, dump in the chocolate, and then let it sit, untouched. So much easier than fiddling around with a double boiler.
Step 2: Whip The Eggs
Using an electric mixer, whip the eggs, vanilla, and the sugar until they begin to get pale and fluffy, then whip a little longer. This is where the magic happens; the process of whipping the eggs with sugar will incorporate air (like making a meringue). Those tiny bubbles are what will provide leavening, which is why this recipe doesn’t use baking powder or soda. This will take a few minutes, so while the mixer is running move on to step 3.
Step 3: Combine The Dry Ingredients
Stir together the flour, cocoa, espresso powder, and salt. I recommend sifting the dry ingredients for two reasons: First it adds air making it easier to incorporate. Secondly, it catches the larger lumps that won’t mix it as shown in the picture below.
Step 4: Fold It All Together
By this point, the eggs are light and frothy. The chocolate is completely melted. And the dry mix is standing by ready for action. Add the chocolate to the eggs and mix until almost combined. Then gently fold in the flour mixture. I prefer to do this by hand because I don’t want to destroy the bubbles I worked so hard to create.
That’s it. Pour into a prepared pan and bake until the edges just begin to set, but the middle is still a little soft. Cool in the pan, then flip onto a cutting board, cut into pieces, and dust with icing sugar.
If you are in the Bay area, and want to feature delicious chocolate brownies at your next event, contact me to schedule a tasting.
Classic Chocolate Brownies
- 1 stick of unsalted butter (110g)
- 6 ounces bittersweet chocolate, chopped into pieces (170g)
- 1 1/2 cups sugar (300gm)
- 3 large eggs
- 1 teaspoon vanilla
- 1/2 cup plus 2 tablespoons all-purpose flour, sifted
- 1/4 cup unsweetened cocoa powder (21g)
- 1 tablespoon espresso powder (or instant coffee), optional
- 1/2 teaspoon salt
- Preheat oven to 350F (175C).
- In a small saucepan over medium heat, melt the butter until it bubbles. Remove from heat, add chocolate, and set aside for later.
- Combine sugar, eggs, and vanilla in a large mixing bowl or stand mixer. Whip until light and fluffy.
- Sift together dry ingredients (flour, cocoa, salt, and espresso if using).
- Add the melted chocolate to to the eggs and whip to combine.
- Fold in the dry ingredients.
- Pour into a greased pan and bake for 35-40min, until edges are set but middle is still a little soft.
- Let cool in the pan before cutting.