I started making these brownies about 4 years ago, for one of my best friend’s 21st birthdays – in fact, they’re still called “Ashley’s 21st Brownies” in my recipe book! Shout-out to Ashely, our fellow blogger and fashionista, featured in our Constellation Tights Post – follower her blog, AUGoldStandard, she is incredible. Ok, back to the brownies. They are the chocolate-iest, densest, fudgiest, most delicious perfect brownies I have ever had. Ever. And I’ve had my fair share of brownies. If you like cake-like airy, light, artificially tasting brownies, well then these just aren’t for you. These brownies are everything. And they are the only recipe you’ll need to celebrate Chocoholic’s Anonymous Day. I mean Valentine’s. Whatever.
-1 ¼ sticks unsalted butter, room temperature
-1 ¼ cups sugar
-¾ cup plus 2T cocoa powder, unsweetened
-¼ t salt
-1T vanilla extract
-2 large eggs
-½ cup flour
-half of a bag of mini-chocolate chips, semi-sweet
Preheat your oven to 350. In a glass bowl, combine butter, sugar, salt, and cocoa powder. Heat over a double boiler, stirring until ingredients have melted together but are still slightly gritty. Remove from heat, and let the chocolate mixture cool. When the batter is still warm – but not hot enough to cook your eggs – add the vanilla, and mix until just combined. Add each egg one at a time, and stir until the eggs are incorporated – don’t over mix! Next, add in the flour, and once again, stir to combine. This last step shouldn’t take you more than 30-40 stirs. We want to keep these brownies dense and fudgy! Add in the chocolate chips, and stir until the chips are sprinkled throughout. “Pour” this thick batter into a parchment lined 8×8 pan, and spread it around with a spatula until you have even thickness. Bake for 20-25 minutes – it’s ok to keep them slightly under-cooked. Less stirring + less cook time = PERFECTION. There isn’t much flour in this recipe – these are not cake-y – so there won’t be much batter left on the spatula…but the batter will stick to a wooden spoon, just FYI. Taste testing is important.
Remember when I said these brownies are thick and fudgy? Well that means they need to be cooled before you cut them, or else they’ll just get stuck to your knife, and you’ll end up with less squares for sharing and more scraps for snacking…not like that’s a bad thing…
I usually cut my brownies into squares, but you can use most cookie cutters to make shapes in your brownies – I’d avoid anything with thin/delicate areas, as they will break off and you’ll end up with a headless brontosaurus, not like I tried that or anything.
This time I used heart cookie cutters – it is Valentine’s Day after all!I I allso melted up some white chocolate chips and decorated a few brownies, just for some added color and fun.
Do you also remember when I told you to make the blondies that week? Yea, welll, this time I’m “suggesting” that you make these right now, and I mean right now, like…ASAP. And, if your Valentine’s Day plans are anything like mine…sharing is optional.