Hello friends – how goes the long weekend? Good you say? Let’s make it great by rustling up a pan of these brownies. All it takes is some undecidedly fancy ingredients to get some pretty darn delicious results. Now I have had a go-to brownie recipe for a long time now, it is quick and delicious and I've been making a version of it since I was little. With a few notable exceptions other brownie recipes have left me feeling a little ‘meh’ especially the ones that have involved elaborate procedures and recommended that I wait 24 hours before trying a piece – laughable really.
When I came across this one from Cookie + Kate I had a feeling. For one she takes crackly tops seriously, as do I. For another she seems to really get that a brownie, a perfect brownie, should be mostly fudgy but with a little bit of heft. A rich caramelly back note, a touch of coffee and a little extra cocoa powder doesn’t hurt. Also I think the stirring is kinda magical – the last 50 strokes at the end – don’t skip it.
Speaking of skipping things, I think I may have failed to mention something – the South Asian Bloggers Network. A duo of wonderful women came up with the idea of bringing South Asian bloggers under one banner to help foster the advantages of a community both in terms of blogging support and sponsorship. You can read more about it here.
Well the same duo also came up with a challenge a few weeks ago – a two week blogging challenge, a post on each weekday for two weeks straight making for a total of 10 posts over 14 days. Bring it on I say! Actually moment of truth: I totally panicked and am now faking a cool bring-it-on-its-no-bigs attitude. What I am genuinely excited about is bringing you a slew of yummies over the next two weeks – as my insta followers now I have been cooking and baking away and now it’s time to get blogging!
Hope you enjoy this sweet start to the next two weeks!
- 10 tablespoons unsalted butter cut into ½-inch slice
- 1¼ cups sugar
- ¾ cup natural unsweetened cocoa powder
- ½ teaspoon fine-grain sea salt
- ¼ teaspoon baking powder
- ½ teaspoon espresso powder or very finely ground coffee optional
- 2 cold large eggs
- 1½ teaspoons vanilla extract
- ⅔ cup flour
- 2 ounces dark or semi-sweet chocolate roughly chopped (or ⅓ cup chocolate chips)
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Preheat the oven to 325 degrees Fahrenheit with a rack in the lower third of the oven. Line an 8-inch square baking pan with parchment paper and grease the paper.
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Now brown some butter by melting it in a heavy bottomed saucepan and cooking, stirring until it turns golden brown with caramelly bits.
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Remove the pan from heat and briskly stir in the sugar to allow it to dissolve
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Now throw in the cocoa powder, sea salt, baking powder and espresso powder. Mix well. Let the mixture cool for 5 minutes.
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Energetically mix in the eggs one at a time with a spatula or wooden spoon
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When the mixture looks thick, shiny and well blended, then pop in the vanilla extract and the flour. Stir until you no longer see streaks of flour.
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Now VERY IMPORTANT: Stir the batter for an energetic 50 Strokes
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Fold in the chocolate chunks or chips. Spread the batter in the lined pan, then use a knife to make light swirls in the top of the batter.
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Bake on the lower rack for about 25 minutes, until a toothpick inserted in the center comes out almost clean. Cool the brownies in the pan on a baking rack, remove from the pan by lifting the parchment paper once cool and cut into squares.
If you want to skip browning the butter that's fine - they will still be yummy! Just use 1 tbsp less of butter
These look seriously delicious! Can't wait for the multitude of recipes to come for the next two weeks and thanks for the shout out to SABN, you're the best 🙂
Thanks Salma - as in really, really thank you 🙂
Totally trying this! I've had the same issue with other brownie recipes just being kinda "meh." I'm all about the fudginess and the crackly topping ❤️
Ooh please do! Hope it works for you too!
omg these looks so delicious!
Thank you - they were a little too delicious (as I stare guiltily at the empty pan...hehe)
WOW! These look SO good!
Thanks so much Doc 😉
Absolutely divine!! Going to keep trying it soon 🙂
Thanks someone 🙂
My oh my....this looks a little life changing!!! I usually go with an amazing recipe but I love the espresso powder in this one. Reminds me of the classic Hershey cake recipe, in brownie form.
These look so yummy!! I'm on a bit of a sugar break right now, but I'm going to make these for the Mr. for Father's Day I think 🙂 PS: So happy to have you as a part of SABN!
Oh great! im always searching for a good cocoa brownies recipe. But somehow i never get that beautiful top crust SIGH! will give this a try now.
its the magic of sugar and butter i tell you - swoon worthy crackliness!
Brownies are seriously my love language. Need to make these VERY soon!!
we have so much in common 😉
OMG! Are you kidding me? Seriously? If only I could reach into my computer and grab one!
awww... *heart*
I printed this one out and the recipe is up on the side of my refrigerator! Can't wait to make them.
ooooh hope they turn out well!!
I'm so trying these soon, look amazingly delicious
Sarah, YUM! You know I'm a huge fan of yours and your cooking/baking. Def going to try these out. Any suggestions for a chocolate icing to go on top?
Ethan Ethan Ethan, some brownies don't need icing 😉
The only problem with these... Is I can't wait for them to get out of the oven!! Just tried them today & if the batter is any indication, these really are the very best brownies ever.
Thanks for sharing!!
oooh how did they turn out? i was away for a few weeks and am back to blogging now hence the late response
can i use oil instead of butter? of course it won't brown but do you think it'll be okay?
Hi Rida! I think it's worth a shot - just use 2 tbsp less of oil. Keep me posted on the outcome - that way I can add a note on the recipe!
Tried the brownies sarah! the batter was very very thick with 10 tbsp butter so added quite a bit more...
oh really? my batter is usually very thick for brownies and they always bake up fine. How did the extra butter turn out? Let me know and I'll add a note about a.)how thick the batter is and b.) what adding extra butter does! Thanks so much for commenting!
These might quite possibly be the best brownies I have ever seen. 🙂
why thank you very much!
How do we measure the butter stick in tablespoons before melting them? Just confused.. can i melt them and then measure into tablespoons?
Hello! So each stick of butter is 8tbsp or half a cup and typically the tbsp are marked on the outside of the wrapper. If you aren't using sticks of butter then you can convert into cups or grams. I also have another recipe linked in there which uses half a cup regular butter (not browned) which we make all the time and LOVE!
Absolutely delicious recipe.. comes out so so so good! Dont forget to mix energetically for 50 strokes, they will make you feel less guilty while you sutff your mouth with these oyee goeeeyy chocolateyy brownies!!
Absolutely!!! They make ALL the difference - thank you so much!!!!
Hi Sarah! I have a gas oven. The burner is right below the lower third half. Do I still use the lower rack? Guide me pls. Thank you!
Hi Nadya! It should still work with a gas oven, but if you have experience that suggests otherwise (you know your oven best) then feel free to use the middle rack!