I generally keep a long list of recipe ideas and I would say 75% of that list are dessert ideas. Outrageous (or at least a little over the top) dessert ideas. Like these. And these. Can’t forget this one either.
We’re going to do something a little different today.
It occurs to me that in the scope of this relatively new food blog, my order of functions might be slightly off.
That perhaps before sharing recipes for dark chocolate brownies with peppermint buttercream and mocha ganache or chocolate chip cookies with brown butter and coconut, it might be good to start with the originals. The tried-and-tested classic recipes from which 90% my other outlandish dessert ideas flow.
That, and well, I’m still off desserts until April. So in the interest of maintaining my integrity while sharing food with you that I haven’t actually eaten, I needed to be able to share those recipes that I’ve made so many times before that I can remember the texture and taste. You know the recipes you don’t even really need a recipe for anymore because you get in the kitchen and it’s like muscle memory takes over?
And while I do have an eager and willing taste tester, I can only rely on Mr. Peach’s feedback so much. While he’s generally a pretty honest dude, I recognize that he has a vested interest in making me happy so that I’ll continue to make him food.
When I worked in a bakery full-time right after graduating from college, we made brownies like these in giant 26 X 18 inch sheet pans and would sell out of them regularly. It took me a few tries to create a similar, scaled down version that I could make at home, but it was well worth it.
These brownies are the perfect amount of chewy, dense, and fudgy. They have that slightly crackly top that you get from bakery brownies but have a hard time recreating at home. And the flavor is deep, dark, and chocolatey.
These are my desert-island dessert. If I was stranded on a desert island with only one dessert for the rest of my life. it would be these brownies. With a big melty dollop of vanilla ice cream. And chocolate sauce.
Wait — is that cheating?
- ¾ cup (1.5 sticks) butter
- ¼ cup vegetable oil
- 2 cups granulated sugar
- 1¼ cups dutch processed cocoa
- 2 teaspoons vanilla extract
- 1½ cups chocolate chips, divided
- 4 eggs
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1½ cups all purpose flour
- In a saucepan over medium-low heat, melt the butter with the oil and sugar, stirring occasionally. Once everything has melted together, continue to cook, stirring frequently, for about 3 minutes or until the mixture is shiny and hot, but not quite bubbling.
- Remove the pan from heat and stir in the cocoa, vanilla, and ¾ cups of the chocolate chips. Stir vigorously to combine for 1-2 minutes. The chocolate chips should be completely melted into the batter at this point. Let sit for a couple of minutes (and give your arm a rest). Add the eggs and whisk vigorously to combine. Make sure there are no lumps.
- Add the salt, baking powder, and flour to the pan and gently stir to combine with a wooden spoon or spatula.
- Use a spatula to spread batter into a parchment- or foil-lined and greased 13X9 inch pan. Use the tip of a butter knife to make a few swirls in the batter and sprinkle with remaining chocolate chips. Bake at 350 degrees F for 18-25 minutes or until the edges are set but a toothpick inserted into the center of the pan comes out with a few moist crumbs.