The Very Best Brownies from Scratch
This is the brownie recipe you’ve been searching for your entire life. Rich, moist and fudgie….the BEST Brownies from scratch! You will want to eat them for breakfast, lunch, dinner and dessert. Serve them with a scoop of vanilla ice cream or just dusted with powdered sugar and make new friends!
Everyone has a go-to brownie recipe. Some of you go-to a box….some of you have a family recipe….I always used a recipe given to me by a high school friend. It was fool proof…sometimes…when I didn’t burn them or mix up ingredients….fool proof. I used that recipe for 20 years….20 years! Writing that sentence made me feel so old….I can’t believe I have a recipe card that’s 20 years old. What’s weird about this recipe is that I lost it….for a few years I had no idea where it was and I was a little heartbroken that it was missing because it had been handwritten by my best friend. And that’s kind of a lost art these days….the hand written recipe card. Anyway, when we moved into our new house I had just finished breaking down the last of the boxed….tossed it into the garage and walked back into the kitchen to find….the Best Brownie Recipe card lying in the middle of the kitchen floor. 🙂 Best day ever.
But while it was lost…..I ended up finding ANOTHER brownie that I loved equally and that’s when the Very Best Brownies from scratch recipe was born. I like a brownie that’s rich and fudgie….almost underbaked in consistency but not at all underbaked in the way that it will fall apart when you pick it up. I believe (honestly….kinda) if I have a super rich brownie I’ll eat less of them….when I have a cake-like brownie that’s not quite as dense I’ll eat the whole pan so this is my way of keeping my calories in check. You know, I don’t like to deprive myself these days…..so I go for maximum flavor. 🙂
I don’t say this often but, given the amount of butter in these things, you will need to have some friends on hand to share them with. As rich and amazing as the Very Best Brownies are…..you could eat all 12 of them….even though I said you wouldn’t. They didn’t last 24 hours in my house. And when they were gone, I was sad. So sad I thought about making another batch but…..summer. It’s coming. Someday.
The Very Best Brownies from scratch is the perfect potluck dessert….or take a batch to work and give them to your boss if you need a raise? Maybe? They’re also great to make for school treats like these Valentine Heart Brownies! Or just serve yourself a few heated in the microwave for a few seconds and top with a scoop of vanilla ice cream and a shovel full of hot fudge sauce. That’s, basically, winning at life.
This recipe was originally published on March 14, 2014 and was updated with an improved recipe and photos on January 30, 2018.
Adapted from Thomas Keller’s Ad Hoc at Home
Ad Hoc’s Brownies
these are the most amazing and delicious brownies!
- 3/4 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 3 sticks unsalted butter cut into cubes
- 3 large eggs at room temperature
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 7 ounces semi sweet chocolate chunks
- Powdered sugar for dusting
- Preheat oven to 350 degrees.
- Butter and flour a 9 inch square baking pan, set aside.
- In a large bowl, whisk together the flour, cocoa powder and salt, set aside.
- In a small saucepan, melt half the butter over medium heat, stirring occasionally. Put the remaining butter in a medium bowl and pour the melted butter over top and stir to melt. The butter should look creamy but still have small pieces of unmelted butter throughout.
- In the bowl of a stand mixer, mix the eggs and sugar on medium until thick and pale yellow. Add the vanilla and turn the mixer to low, add 1/3 of the dry ingredients to the mixer and then 1/3 of the butter stirring. Continue alternating ingredients until well combined. Add the chocolate and mix well.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 40-45 minutes or until a cake tester inserted into the center comes out with a few crumbs sticking to it. Cool in the pan until the brownie is just a bit warmer than room temperature.
- Run a knife around the edges of the brownie and invert onto a cutting board. Cut the brownie into 12 rectangles and dust with powdered sugar.