I love these perfect brownies. Made with cocoa and plenty of butter they are chewy, gooey, and fudgy with crispy edges. Homemade brownies are easy to make and there is no boxed mix that can compare to their chocolatey goodness. This post was originally published in June 2008. I’ve updated the recipe and the images to be even better for the second week of #Choctoberfest
For this recipe you’ll need: unsalted butter, sugar, eggs, vanilla, flour, dark cocoa powder, and salt
Seriously. You know it. I know it. Brownies need to be so chocolaty that they make you sweat. So moist you can carefully cut a slice out of the middle and push the two sides back together to make a whole brownie and no one is the wiser…
Perfect brownies need to be so amazing that your whole attention is diverted to your mouth and the synapse in your brain is lighting up with neon lights and exploding with fireworks. They should be so rich that you hear Souza playing Stars and Stripes Forever each time you take a nibble.
This brownie recipe is my go to recipe. It’s so easy to make and perfect for creating numerous variations. Add chocolate chips or chopped nuts or both. Frost the top with creamy ganache or add a layer of cheesecake or peanut butter mousse. This basic brownie recipe is the foundation for pretty much any brownie variation that you will find on Restless Chipotle.
It’s that good.
What Memories Do You Associate with Brownies?
About the time I turned 11 we moved to a small community in southwestern New Jersey. We lived in a new development of large houses on half acre lots smack dab in the middle of what used to be a large field. I absolutely hated the area until I discovered that the library was only about a mile away and my mother would let me ride my bike there nearly any time I wanted. I found out later she was so permissive because she could see me all the way there from one of the second story windows. Thank God for housing developments in the center of a field.
I had a very cool Schwinn bike with playing cards clipped to the spokes of the wheel with clothespins. As the wheels turned the cards hit the spokes and sounded exactly like an engine revving — at least it did if you used your imagination.
This particular library was in what had once been an 18th century home. The wide planked wood floors were rich from two hundred year of feet scuffing across them and the whole place smelled like old books and lemon oil. It was a combination of scents that is second only to the smell of a horse when you lay your head against his side in the middle of summer. The children’s section was accessed by climbing a narrow staircase.
It was at that library that I discovered authors like LM Montgomery, Louisa May Alcott, and Carol Ryrie Brink. I’d take five books home in the basket of my bike, buzz through them, then bring them back a couple of days later to check out 5 more. In the summer I’d pack a lunch in my basket and once I had procured my books I’d sit outside under a huge weeping willow tree, the branches forming a green veil around me. There in the shade I’d read a chapter of each of my new books while I ate my sandwich. Just before I was ready to leave I’d pull out the dark chocolate, perfect brownies that I’d so carefully packed and nibble the edges, letting each bite melt into a chocolate puddle in my mouth.
That’s what homemade brownie memories are made of!
Tips for Brownies from Scratch
The best brownies from scratch are made with cocoa instead of melted chocolate. At least that’s my opinion and I’m sticking to it! Cocoa has a pure chocolate flavor that’s hard to beat. I use extra dark cocoa to give these even more flavor.
Since the butter is melted you won’t need a mixer for this recipe. It is easy to whisk the sugar right in to the melted butter. Just be sure not to overcook the brownies, they’ll be a little soft in the middle but if you let them cool completely the texture will be just right.
You May Need
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I use Hershey’s Extra Dark Cocoa to get serious chocolate flavor in these brownies.
Perfect Brownies Recipe
Here’s that perfect brownies recipe you’ve been waiting for! Not in the mood for brownies? What about tangy lemon bars with a gingersnap crust? YUM!
- Cream sugar, melted butter until smooth.
- Add eggs one at a time. beat well. add flavorings.
- Stir in dry ingredients.
- Spread into a greased 9 inch pan.
- Bake at 350 for 30 minutes.
- Let cool completely before cutting into bars.