Go-to Brownies

There are thousands of brownie recipes to choose from, and I’m sure at least a thousand of them are delicious. But sometimes you’re not in the mood for experimentation, you just want a go-to brownie recipe that is going to be just right.

This is ‘that recipe’ for me. It produces a fudgey brownie, but it still maintains a light crumb. There are no fancy nuts or chocolate chunks, and just a simple icing to finish them off. This was inspired by the Barefoot Contessa’s Outrageous Brownies.

Chocolate Brownies with Cocoa Almond Icing

3 sticks unsalted butter
16 oz semi-sweet chocolate chips
6 oz unsweetened chocolate
6 eggs
3 T instant coffee
2 T pure vanilla extract
2 1/4 cups sugar
1 1/4 cups flour
1 T baking powder
1 tsp salt

1) Preheat oven to 350 degrees. Melt together butter, chocolate chips, and unsweetened chocolate in heavy saucepan over low heat, or in a double-boiler. Stir until smooth. Let cool.

2) Stir together eggs, coffee, vanilla, and sugar until combined. No need to beat.

3) Add cooled chocolate mixture to egg mixture and stir until smooth.

4) Whisk flour, baking powder, and salt in separate bowl. Combine with chocolate mixture and stir until combined.

5) Line a 12x18x1 inch baking sheet with parchment paper, allowing some to overhang the edges. Pour in batter and evenly distribute. Bake for 25-35 minutes – when brownies are finished, a toothpick stuck in the middle should come out with moist crumbs.

Cocoa Almond Icing

4 T butter, melted
1/4 tsp almond extract
2 T cocoa
3 cups sifted powdered sugar
2/3 cup milk (may need to add more for desired consistency)

1) Whisk butter, extract, and cocoa together. Whisk or beat in sifted powdered sugar. Add milk slowly until desired consistency is reached. I like mine to be pourable.

2) Spread a thin layer of icing over cooled brownies.

Comments 4

  1. Rich wrote:

    These look DELICIOUS. I love the almond in the icing. What about incorporating a little almond meal in the brownie itself?

    I also like the “foil sling” technique that Cooks uses for their brownies, similar to what you’ve suggested here with the parchment. Lay a strip that’s longer than it is wide in the pan, then another similar strip at 90 degree angle to the first. After cooling the brownies in the pan, the two strips make it super easy to get the rich brownies out and ready to slice.

    Posted 02 Apr 2010 at 4:42 pm
  2. Judie Pfeifer wrote:

    Would it be too hard to post the calories and some of the other nutritional info with each or some of your recipes? I track my calories, carbs, protien, fat, sodium and fiber each day, to be sure I am having balanced nutrition and any help on some of these delicious looking recipes would be very helpful. Love your blog.

    Posted 10 Apr 2010 at 6:55 pm
  3. Anna wrote:

    Thanks Judie, that’s a great comment! I know there are some really great web sites where you can plug in a recipe and they’ll give you all of the nutrition info back, including calories and more.

    I probably won’t be doing this myself for two reasons: 1) Sadly, posting this info on some of my recipes may preclude anyone from making them! Butter is delicious, but you probably shouldn’t eat my brownies or chocolate chip cookies everyday. 2) I’m lucky to get a few recipes and photos posted each week, especially with my toddler constantly trying to steal the snacks and shake my tripod while I’m taking photos.

    That said, I hope you’ll continue to read and enjoy my blog. Although my desserts are decadent, there are some healthy snacks and meals included too!

    Posted 11 Apr 2010 at 1:50 am
  4. Elaine wrote:

    I am adopting these as my new go-to brownie recipe, as recommended. I thought I had a pretty good recipe until I tried these!

    Posted 20 Dec 2012 at 2:09 am

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