The Just-Right Brownie

by Renee on March 20, 2012

Chocolate Brownies

Sometimes you just want a good old-fashioned brownie. A simple one without loads of marshmallows, frosting, sprinkles, or anything else on top. Chocolate is the highlight and the texture is just right. They are moist but not fudge-y or cake-like. A homemade treat for any occasion. These are the brownies that fit the bill.

The recipe is simple and has three kinds of chocolate. What else could you need? Well, maybe some flour, eggs, sugar, and butter to hold it all together. All those ingredients together make a batch of chocolate-y goodness. These brownies are on my all-time favorite go-to list of something to bake. I make them for family and friends all throughout the year. The original recipe can be found on the Joy of Baking website. I adapted it to reflect the type of chocolate I use and the way I prepare the pan to easily lift them out for cutting into squares.

Warning! The brownies are addictive. I find them hard to resist. Sneaky little things call out my name and I find myself wandering in the kitchen for, um, “no reason”. Next thing I know I am heating one up in the microwave for a few seconds and then munching on a warm bit of chocolate heaven. Yum! I am sure you would like to taste it for yourself. How about making a quick batch today?

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Triple Chocolate Brownies

Makes 16 brownies

Triple Chocolate Brownies

  • 5 ounces semisweet chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 2 tablespoons cocoa powder
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease an 8 inch square baking pan. Line the pan with parchment paper with about a 1 inch overhang. Grease the parchment paper. Set pan aside. In a small bowl, stir together the chocolate chips and 1 tablespoon of the flour and set aside. In another small bowl, whisk together the remaining flour and salt and set aside.

Melt the chocolate and butter in a large stainless steel bowl over a pan of simmering water. When the chocolate and butter has melted remove it from the heat and stir in the cocoa powder and sugar.

Whisk in the vanilla and eggs, one at a time, and mixing well after each addition.

Stir in the flour/salt mixture until combined. Stir in the chocolate chips.

Pour batter into the prepared pan and bake for 30 to 32 minutes, or until a toothpick inserted in the center comes out with a little batter and some moist clumps clinging to it. Do not over-bake. Cool brownies completely in the pan on a wire rack. Lift the brownies out of the pan using the parchment paper. Place brownies on a cutting board and slice into squares. Serve at room temperature.

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{ 14 comments… read them below or add one }

Baker Street March 20, 2012 at 8:35 am

I love it when the brownies are powered by melted chocolate and not by cocoa. These look so delicious.

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Renee March 20, 2012 at 9:15 am

I agree. Brownies made only with cocoa alone do not have as much depth of flavor as ones with melted chocolate. That’s why I like these so much.

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Terry B Gardner (@tbgdesign) March 20, 2012 at 12:13 pm

good tip. I will use the parchment paper next time!

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Renee March 20, 2012 at 1:42 pm

Thanks Terry! It really does make it so much easier to get them out of the pan and they cut nicer too.

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amy @ fearless homemaker March 20, 2012 at 3:42 pm

oh yum, these sound fantastic! it’s been months since i’ve made brownies from scratch. time to change that!

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Renee March 20, 2012 at 4:26 pm

Yes, it is! Homemade brownies are the best. Hurry and get to the store for the ingredients right away.

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Kayle (The Cooking Actress) March 22, 2012 at 8:01 am

These brownies look awesome! I love all the chocolate :D

I also wanted to let you know I’ve nominated you for The Liebster Award :)! You can check here for more details: http://cookingactress.blogspot.com/2012/03/awards.html

Reply

Renee March 22, 2012 at 8:40 am

Thank you very much for nominating me for The Liebster Award! So kind of you to do so. Much appreciated.

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Chung-Ah | Damn Delicious March 23, 2012 at 2:01 pm

I love it when you use real chocolate in a brownie batter. It makes it so rich and decadent. Well done!

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Renee March 23, 2012 at 4:48 pm

Thank you! I agree, good and real ingredients are so important to the flavor.

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CCU March 29, 2012 at 4:28 pm

What perfect looking brownies – I agree, sometimes original is the best of all :D

Cheers
Choc Chip Uru
Latest: Maple Raisin Ice Cream

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Renee March 29, 2012 at 4:58 pm

Thank you!

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Donalyn@GardenStalking April 1, 2012 at 11:55 am

Hi Renee – what a lovely blog! You have it all going on here – hope you will consider becoming part of our aggregation sites – both GardenStalking and DessertStalking!

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Renee April 1, 2012 at 12:03 pm

Thank you Donalyn!

Reply

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