This is THE BROWNIE. That’s it. I’m sure that every blogger says that about their own brownie, but this is the one tried and true recipe my family loves. My family don’t care for sugar but love this brownie. It’s loaded with chocolate, reduced in sugar and fat, infused with whiskey, under-baked, gooey and moist… just GOOD.
I don’t really have words to describe this one, but I have been told that this is the best brownie ever, over and over again. In my recipe notebook, I literally call this THE brownie. Sean asks for this for his birthday every year. I’ve baked it in a toaster oven, a tiny oven and a regular American oven, that’s how much he loves it. Try this, tell me if you’re as addicted as he is.
I’ve probably tried 100 brownie recipes by now, looking for the one. I just never believe that I’ve found THE one even if it turns out a good. And every time I try something new, Sean will ask me about this recipe, “What about that one you made once?” He asks so often, I’ve given up the search for another brownie that might beat this one. (Not that I’m not still secretly experimenting.)
Whiskey instead of Vanilla
I like my brownies infused with whiskey, sometimes brandy, sometimes dark rum. Depends on my mood. Instead of vanilla extract that I can barely taste, I much enjoy the combination of chocolate and a good liquor. It feels more… grown up? I just love the flavor. To me vanilla is sacred, chocolate and vanilla is good, but chocolate and vanilla are both so strong I’d rather use something else to compliment the chocolate.
Find a good bottle you enjoy, sip it and dump it into the brownie batter, then sip some more while you bake.
I WOULD LOVE TO KNOW WHAT YOU THINK OF THIS RECIPE, RATE + COMMENT BELOW OR #CHEWEXPERIMENT ON INSTAGRAM!!!
Ingredients
The Wet
- 4 ounces （1 1/2 cup ）unsweetened dark chocolate chopped
- 1/2 C Semisweet chocolate chips
- 1 1/2 sticks unsalted butter, cut into pieces 6 ounces (170g)
- 1/3 cups granulated sugar
- 1/3 cups brown sugar
- 3 large eggs
- 2 Tablespoon Whiskey/Brandy/Rum
The Dry
- 3/4 cup All-purpose flour
- 3 Tablespoon Cocoa Powder
- 1 Tablespoon Corn Starch
- 1/4 teaspoon Fine sea salt
- 1/2 C Pecans or other nuts Optional
Instructions
- Preheat the oven to 350°F (180c) Butter an 8x8-inch baking pan
- In a double boiler, melt butter, chocolate chips, unsweetened chocolate together.
- In a large bowl, use a hand mixer (or a electric mixer) to beat the eggs and sugar on medium-high speed until light and thick, about 5 minutes by hand, 3 mins be electric mixer. Beat in the Whisky or alcohol of your choice.
- Stir in the cooled chocolate mixture with a rubber spatula.
- Add the cocoa powder, cornstarch, flour and salt, folding gently until combined.
- Pour the batter into the prepared baking pan.
- Sprinkle nuts and extra chocolate chips on top for garnish.
- Bake until a tester comes out with moist crumbs still attached, 20-30 minutes Do not overbake. Let cool to room temperature. (or if you're me, enjoy right away! You might need a big spoon.)
Notes
- Chocolate chip version
- 1 1/4 sticks unsalted butter, cut into pieces 4 ounces
- 1 1/2 cup semisweet chocolate chips
- 1/4cups granulated sugar
- 1/4 cups brown sugar
- 3 large eggs
- 1 Tablespoon Whiskey/Brandy
- 3/4 cup (94 grams) all-purpose flour
- 4 Tablespoon Cocoa Powder
- 1 Tablespoon Corn Starch
- 1/2 teaspoon fine sea salt
Other Sweets and bakes you might enoy:
PENG BING (TAIWANESE PUFFED UP COOKIE) | 台灣傳統椪餅
RED BEAN RICE CAKE (NIAN GAO) FROM SCRATCH | 自磨米漿紅豆年糕
BLACK SESAME BRITTLE | 黑芝麻糖
BACON CHEESE ROLL | 培根起司捲
