Dec. 4, 2019
Written By: Adriana
This is my original recipe for one-bowl brownies. They are dark and fudgy with a chocolate intensity that you can tailor based on the chocolate you choose. It uses both cocoa powder and chocolate, so it will satisfy those chocolate cravings. On special occasions, I like to top it with chocolate ganache, and in my opinion, it's always a special occasion.
Brownies are a type of dessert that are expected to be ready pretty quickly. There shouldn't be more than an hour between when your dessert synapses fire indicating that brownies are required and consumption of brownies. It's probably because brownies are technically classified as a type of cookie (or bar) and therefore we are convinced it should not take long to prepare. This is not pie or cake, after all.
I partially blame it on box mixes. Some of them are truly fantastic (have you seen that there are now Godiva brownies?!) and serve their purpose for truly lazy days. But in terms of how much work these brownies take to prepare (only one bowl!), and the quality of the brownie that you get, my fudgy brownies really are worth the extra measuring.
Watch how easy these are to make in the video tutorial below!
|unsalted butter||8 TB/one stick||113g||4 oz|
|brown sugar||1/2 cup||110g||3.8 oz|
|granulated sugar||1/2 cup||100g||3.5 oz|
|eggs||2 large||100g||3.5 oz|
|Dutch-process cocoa||1/2 + 1/8 cups||53g||1.8 oz|
|baking powder||1/2 tsp||-||-|
|vanilla extract||1 1/2 tsp||-||-|
|all-purpose flour||3/4 cups||89g||3 oz|
|chocolate, either chopped or chips*||1 cup||170g||6 oz|
|chocolate, either chopped or chips||3/4 cup||117g||5 oz|
|heavy cream||1/3 cup||79g||2.79 oz|
notes. *This recipe works with whatever chocolate you prefer, or have on hand. In the video, I've used Ghirardelli's bittersweet chips, which yields a brownie that has a very deep, almost "smokey" chocolate flavor, but not overly sweet. If you prefer a sweeter brownie, I would use semi-sweet chocolate.
1 - FOR THE BROWNIES. With your oven, place a rack in the middle position and preheat to 350 °F.
2. Line an 8 by 8 pan with foil or parchment paper, and lightly apply cooking spray.
3. Add butter to a medium to large sized sauce pan on medium low heat. When the butter is half melted, add sugars and whisk, turning off the heat when the butter is just melted.
4. Take saucepan off heat and let it cool for about 5 minutes. Whisk in eggs, cocoa, salt, baking powder and vanilla until smooth.
5. Add in flour and chocolate to saucepan with a spatula, stir until smooth. Pour into prepared pan.
6. Bake for 25-30 minutes. The brownies will seem a little underdone, and a toothpick will come out wet and with lots of crumbs attached. (Though the skewer should not come out with thick, raw batter. That means it needs a little more time in the oven.) The edges will seem more done that the middle. Cool before cutting (or decorating).
1 - FOR THE GANACHE. Place the chocolate and heavy cream in a large microwave-safe bowl. Heat in 15 second increments, stirring after every heating.
2. Once the chocolate is melted, and smooth and shiny, place in fridge until completely cooled and somewhat hardened.
3. Using a mixer on high speed, whip the ganache until it is fluffy and lighter in color.
4. Scrape your whipped ganache on top of your brownies and use an offset spatula or knife to spread to the edges. Add sprinkles if you like, and cut into squares.
tips on making ganache:. Ganache is typically made using weights to get a very precise ratio of chocolate to cream. The volume measurements here are rough estimates as chocolate in the form of chips (or hand chopped) will occupy different volumes based on their size. So if your ganache feels too thick, add some more heavy cream. If it's too thin, add some melted chocolate, then rewhip.
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