Fudgy Chocolate Brownies

For the past year I've been trying to make the "perfect" brownie.  Having said that, I think everyone has their own idea of what the perfect brownie is.

I like fudgy and rich brownies...not the cakey kind.


In my pursuit for the perfect brownie

I've grated chocolate, melted chocolate, used a couple of different cocoa powders, used only room temperature ingredients, I even made brownies in an iron skillet (twice) and so and so forth.

I've also tried several of the "best brownie" recipes that are floating around the internet. They may be some one's best but they weren't mine.

Finally I just started throwing things in a bowl to see what I'd get. At this point I'd made so many brownies (close to 3 dozen), I had a good feel for what I was doing.

After countless attempts

it finally paid off!

I've found my "perfect" brownie!!

Let's Get Started:

Fudgy Chocolate Brownies

8 ounces dark chocolate baking bar

I recommend at least 60% cacao

14 Tablespoons of butter

1 cup AP flour

1 1/2 cup white sugar

Give the sugar a few spins in a food processor

4 eggs-slightly beaten

1 teaspoon vanilla extract

Preheat oven to 350 degrees F

Grease 8 x 8 pan for thick brownies or 9 x 13 for thinner brownies

In a medium saucepan melt chocolate and butter over lowest heat.

I put my sugar in a food processor and grind it for about 30 seconds.  It's a trick I learned while making the 3 dozen plus different brownie recipes I've tried!

Once chocolate and butter are melted remove from heat and whisk in sugar until well incorporated.

Stir in flour, mix well.  Stir in beaten eggs, add vanilla.

Pour into prepared pan.

Bake for 35-55 minutes or until inserted toothpick or knife comes out clean.  Baking time will depend on the use of 8 x8 pan for thick brownies or 9 x 13 pan for thin brownies.

Print Recipe Here

White Chocolate-Pomegranate Blondies

I love pomegranates. 

 I love blondies too! 

I was at my local commissary staring at the pomegranates trying to think of something I could make with them.  I usally just open one up and eat the seeds.

And it hit me like a bolt of lighting!!

So I present to you my friends, the perfect combonation of white chocolate and pomegranate flavor in a rich chewy blondie.

Let's Get Started:

White Chocolate-Pomegranate Blondies

1 cup butter-softened

1 1/2 cup light brown sugar

1/2 white sugar

2 1/4 cup AP flour

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs-beaten

1 teaspoon vanilla extract

2 cups white chocolate chips

1 pomegranate-peeled-seeds removed, reserved

Preheat oven to 350 degrees F

Grease 9 x 13 pan

Cream butter and sugars until combined with a mixer in a large bowl.

In a small bowl bowl whisk together flour, baking powder, and salt.

Add flour mixture to butter sugar mixture about a 1/4 of a cup at a time, allowing mixture to combine before adding anymore.

Once flour and sugar mixture is combined stir in beaten eggs and vanilla until combined.  You can use your mixture to combine the eggs.  Beat until just combined.

Stir in white chocolate chips and pomegranate seeds.

Pour into prepared pan and place in the preheated oven.

Bake for 35-40 minutes or until inserted toothpick or knife comes out clean and edges are pulling away from the sides.

Let cool completely before cutting.



Print Recipe Here

Chocolate Caramel Layer Brownies

Hands down these are my favorite brownies!  My mother has made them for years and years.  Everytime I go home to visit she makes them for us.  

They are so easy to make and they use a...dare I say... cake mix.  I prefer to make my baked goods from scratch. I tried a few times to actually make them without using a boxed mix and  couldn't pull it off. Can't blame a girl for trying though.

Chocolate Caramel Layer Brownies

Let's Get Started:

1 (14 ounce) package of caramels, unwrapped

2/3 cup (5 ounce can) evaporated milk, divided

1 box of German chocolate cake mix

3/4 cup butter, melted

1 cup of chocolate chips

1 cup chopped nuts (optional)

Melt caramels in a heavy sauce pan or double boiler with 1/3 cup of evaporated milk, stirring constantly until melted. Set aside.

Grease and flour 9 x 13 pan.  Preheat oven to 350 degrees F.

In a large bowl combine cake mix, melted butter, and remaining 1/3 cup evaporated milk.  Stir until well combined. 

Press only half of the cake mix into prepared pan, covering the bottom. Bake for 6 minutes .

Sprinkle with chocolate chips.  Pour melted caramel over chocolate chips, add nuts if desired. 

Crumble remaining cake mixture in small pieces over the caramel layer.

Bake for 15-18 minutes.

Let brownies sit in the refrigerator for 30 to allow caramel layer to set (If you can wait that long).

Print Here