I have to admit I feel guilty for not having a recipe for brownies yet. I’ve mentioned this before, but the idea for this website started toward the end of a Sunday breakfast, when my youngest daughter said, ‘Daddy, you should have a food blog.’ The reason I feel guilty and what I’ve never told anyone is that when my daughter said that, we were discussing brownies. We were talking about how much I love brownies and how you can do so many different things with them. I’ve made brownies baked with Oreo cookies, nuts, and peanut butter. I’ve also made brownies covered with a layer of cookie dough, and of course frosting. I haven’t even scratched the surface though because there are so many other things to do with brownies. What about Nutella?!
Before I go any further I need to mention that I do have a recipe for the Single Serving Brownie, which is good, but not the best brownie I’ve ever eaten. The Single Serving Brownie is made in the microwave by someone who only has five minutes. Basically it’s for a brownie emergency. If you’re going on vacation and the only thing in your hotel room to cook with is a microwave I’d suggest bringing ingredients for the Single Serving brownie.
I needed a brownie recipe for my website, but instead of something crazy I want to start very basic. Not boring, but basic. Just a regular brownie with a little powdered sugar sprinkled on top. I’ve tried many recipes for brownies like these, but this is the one I like best.
I started with four ounces of unsweetened chocolate. I had my youngest daughter Mackenzie helping me with the brownies and she broke up the unsweetened chocolate into a microwave safe bowl. That way it can be melted by heating it up for thirty second increments, while stopping to stir the chocolate in between heating. Mackenzie is funny because whenever we bake, she can’t ever help herself by not tasting the unsweetened baker’s chocolate. “Just wait Honey, the brownie batter tastes really good and I’ll need help cleaning up.”
Once the unsweetened chocolate was melted we set it aside. We then put one cup of butter (two sticks) and two cups of brown sugar into the bowl of my upright Kitchen Aid Mixerand turn it on a medium speed until it was light and fluffy. It wasn’t necessary for me to use my big stand mixer; I could have used my hand mixer to make the brownies. In fact I’ve used my hand mixer to make brownies much more often than my stand mixer, but my Kitchen Aid mixer is still like a new toy for me. Even though it’s my toy and I really wanted to have a turn, Mackenzie was the one operating the mixer when we baked these brownies.
With the butter and brown sugar mixed together light and fluffy, I added the eggs and vanilla extract to the bowl. We mixed it on a medium speed until the eggs were incorporated, while stopping to scrape the bowl a couple times to make sure we got all of the batter mixed together.
We repeated the same steps with the melted chocolate, then finally with a cup of flour. The only difference is after we added the flour we used one of the slower speeds and mixed it just long enough so the ingredients were combined. If the batter is over mixed the brownies may end up with a tough texture, and we didn’t want that. I removed the bowl and used my spatula to scrape the sides and bottom of the bowl to make sure the ingredients were combined, but once they were combined I was done. I poured the batter into the center of my prepared pan, then evenly spread it out and stuck the pan in the oven.
When Mackenzie was working on melting the chocolate and mixing the ingredients I was busy preparing a 9X13 pan for the brownies. Whenever I bake bar desserts like brownies I line the pan with aluminum foil, leaving excess foil folded over the sides, then grease the inside of the foil with either cooking spray or butter. When I get done baking the brownies I can just lift the brownies out of the pan by the aluminum foil, then cut them into individual pieces on a cutting board.
We baked the brownies for about twenty-five minutes until a toothpick inserted in the center came out clean and the sides of the brownies started to pull away from the pan. We let the brownies cool off for just a couple minutes before I cut the brownies into individual pieces and dusted them with powdered sugar.
This is the Kitchen Aid mixer that I have and I really love it. The mixer comes with three attachments. A dough hook that I have not used yet for mixing and kneading yeast dough, a wire attachment when you need to incorporate air into a mixture like whip cream, meringue cookies, or angel food cake. And finally a paddle attachment for cake, brownies, frosting, and even mashed potatoes.
The Kitchen Aid mixer has a total of ten speed settings from a very slow stir to a very fast whip. This thing is a solid machine and I’ve heard they last a very long time. I was fortunate enough to have a friend that got a free Kitchen Aid mixer and she gave me her old one. If you’re not that fortunate to have one of these just handed to you then click here.
Adapted from Brown Eyed Baker