Best Brownies

Every once in a while I get a craving for a brownie. But I’m picky – I find most brownies to be too fudgy, rich, and so sweet I can only handle a bite or two. So to get my infrequent but important brownie fix, I’ve developed my own recipe over the years that I find to be perfectly chocolatey, light and cakey, and just sweet enough.

Although it’s an extra step, I really believe using melted chocolate instead of cocoa powder tastes so much better. If you have a microwave it’s easy, but since I don’t, I use the double boiler method. Find a heat-proof bowl that fits on the top of a small saucepan but doesn’t touch the bottom. In the saucepan, fill with just a couple inches of water. The bowl should not touch the water when placed on top. Heat over low to medium heat until the water starts steaming / lightly boiling, and with a bit of patience it will eventually melt the chocolate in the bowl.

I also will sift the flour and cocoa powder, contrary to my usual tendency to be as unfussy as possible. Sifting is fussy and sometimes I dread having to do it, but it really does make a difference in the final texture. The crumb of these brownies is so dependent on the batter – if the batter isn’t smooth, your brownies won’t be either. The one tablespoon of cocoa powder will stay clumpy if you don’t sift it and you will notice.

While we’re talking about flour, let me tell you that I’ve been experimenting with gluten free flours for several months now. Partly out of necessity as I’ve been suspecting that I’m gluten sensitive – not allergic, but when I eat less gluten heavy things like bread and pasta, I feel a lot better physically. I make these brownies gluten free all the time, but you can absolutely use regular flour here as well – it’s a 1:1 substitution.

I’m often following recipes that were written using regular flour, so this has been my perfect mix to substitute: however much flour the recipe calls for, I use 25% oat flour, and 75% Trader Joe’s gluten free all purpose flour blend (which is a mix of millet flour, potato starch, rice flour, and a few other ingredients). For example, if a recipe calls for 1 cup of flour, I’ll substitute with 1/4 cup oat flour, and 3/4 cup all purpose blend. I’ve done that with these brownies and have loved the result every time.

Best Brownies
• 5oz unsalted butter (about 9 tbsp) softened at room temperature
• 7oz semisweet chocolate melted*
• 1/2 cup sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup flour (see my note on flour above)
• 1 tbsp cocoa powder
• 1/2 tsp kosher salt
• Optional but encouraged: 3 tbsp strong coffee

1. Preheat oven to 350° F and line an 8x8 inch (or 9x9) square pan with parchment paper. Set aside.

2. In a large bowl, cream the sugar and butter together until fluffy with a handheld electric whisk.

3. Add the eggs, vanilla, and coffee. Beat until everything is combined. It will be clumpy, and that’s ok.

4. Add the melted chocolate and mix until smooth.

5. Sift the flour and cocoa powder into the batter. Add the salt, then fold all the dry ingredients together until incorporated but try not too overmix.

6. Pour batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out with moist crumbs.

7. Cool and then cut into squares or any shape. Devour immediately.

*I use chips most of the time because they are usually easier to find and cheaper than melting chocolate. I don’t find the coating on chips to really affect the brownie as it bakes. Really any chocolate will work.