One of my very favorite desserts growing up was homemade brownies. Not those from the box, although in a pinch, those have served me well. But, unfortunately, I haven’t been able to find the recipe Grandmother would make us when we were little. It was perfect y’all. A little bit fudgy, a little bit cakey, and a ton on the chewy side.
A chocolate lover’s dream brownie.
Or at least it was mine.
As I was going through Pam Anderson’s cookbook, The Perfect Recipe, I came across her recipe for chewy, fudgy, cakey brownies. Well, I’ll be. The name absolutely described the brownies Grandmother would make. Knowing Pam and how perfect all of her recipes turn out, I just knew they would live up to the title. I had to try it.
And try it I did.
It’s now my go-to brownie recipe. The perfect brownie in my book.
Just look at all that chewy, fudgy goodness in that photograph up there.
Are you drooling yet?
I admit, I pull mine out of the oven earlier than most people would, so you don’t see a whole lot of cakey in my picture up there.
And you can definitely add in all sorts of delicious things to this base brownie recipe. For these, we added pieces of Twix bars we’d chopped up. It’s delicious with Snickers, Butterfingers, and just about any other decadent thing you can imagine – and without.
- ⅔ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- vegetable cooking spray
- 2 ounces unsweetened chocolate
- 4 ounces bittersweet or semisweet chocolate
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
- 1¼ cups sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- Adjust oven rack to lower-middle position and preheat oven to 325 degrees.
- Whisk flour, salt and baking powder in a small bowl; set aside.
- Spray an 8-inch baking pan with cooking spray.
- Fit a sheet of foil or parchment paper in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan.
- Spray sheet with cooking spray.
- Melt chocolates and butter in a medium bowl over a pan of simmering water.
- Remove from heat; whisk in sugar and vanilla.
- Whisk in eggs, one at a time, fully incorporating each one before adding the next.
- Continue to whisk until mixture is completely smooth and glossy.
- Add dry ingredients, whisk until just incorporated.
- Stir in nuts or other add-ins, if using.
- Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes.
- Cool brownies in pan on a wire rack for five minutes.
- Use handles to pull brownies from pan.
- Completely cool brownies on rack, at least three hours.
- Cut into squares and serve. If not serving immediately, do not cut brownies.