Rich and gooey, dense and fudgey, light and cakey. . .there are countless ways to make brownies. Each one is delicious in its own right. But these best-ever-brownies are a chocoholic’s dream. You’ll be fighting over who gets those crisp, buttery corner pieces.
Over the years, I’ve tested recipes with cocoa powder and melted chocolate. Both yield great results when teamed up with different types of flour. I will usually save the cocoa for gluten free brownies or brittles. It adds that additional structure needed to successfully bake with alternative grains. Real chocolate is best for wheat friendly recipes. The flour blends perfectly with the cocoa fat. You can imagine the variety of brownies I’ve made in my career. . .I’ve definitely made them all.
There is one clear winner: this recipe. It has followed me for over 15 years and is still a crowd favorite. In our house, a fresh pan is accompanied with pints of ice cream and a smorgasbord of toppings. Our personal favorite? Turtle!
Don’t like nuts in the batter? Toss them on top or remove them completely. Not feeling chocolate? Omit and replace with white chocolate or increase the flour and butter 4 oz. In addition, replace the white sugar with brown sugar and 1/2 tsp of baking powder for killer blondies.
In the mood for something citrus-y? Try our award-winning key lime bars?