I might be a brownie snob, there’s just no getting around it. In my very humble opinion, brownies need to be chewy, fudgy bites of chocolate bliss, with absolutely no trace of cakeyness to be found. If I wanted chocolate cake, I’d go ahead and bake that instead. The best brownie recipe has no leavening agents, to eliminate airiness, and must observe the best unkept secret of all: just barely stirring in the flour. I’ve been using this recipe for years without deviating from it, and it’s the base for every brownie creation I’ve ever made. The other secret to amazing brownies? Underbake them slightly. You will achieve chewy brownie nirvana.
- ¾ cup butter
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 3 eggs
- 1 cup semisweet chocolate chips (optional)
- ¾ cup flour
- Preheat the oven to 350°F. Line a 9- × 9-inch baking pan with parchment paper.
- Melt the butter in a medium saucepan; remove from the heat and stir in the sugar until dissolved as much as possible. Stir in the cocoa until smooth. Add the eggs and mix until thoroughly combined, then stir in the chocolate chips, if using. Stir in the flour until just combined—overmixing will result in a cakey brownie.
- Pour the batter into the prepared pan. Bake for 20 to 25 minutes, until the edges start to pull away from the sides and the center is still slightly underbaked. Cool and slice into squares, 4 across and 4 down. Store in a covered container for up to 3 days in the fridge or in the same container in your freezer for up to 3 months.
Excerpted from Flapper Pie and a Blue Prairie Sky by Karlynn Johnston. Copyright © 2016. Excerpted by permission of Appetite by Random House, a division of Random House of Canada Ltd. a Penguin Random House company. All rights reserved.