If I ever make these at home again, which isn’t really a matter of if so much as when so I don’t know why I said that, I will ply you with more pictures. For now, this is all I got.
I made these as part of a practical final in my baking class. Our teacher told us we could bring in our own brownie recipes for the last class so that we could have something to do and then something to snack on as we recapped what we had learned. I’ve had this recipe logged away since November ’09, and I know that for a fact because that’s the date it’s saved in my email. It was about time I made them!
I adapted this recipe on How to Cook Like Your Grandmother, a site whose recipes haven’t let me down. He also has the great step-by-step photos I was unable to take during class. I only tweaked his recipe slightly, adding salt and vanilla, and cooked it in a 10″ cake pan because that’s all I had available, hence the pie slices, but they came out wonderfully. The other students, and even the teacher, asked me for this recipe on the way out.
While he recommends using good quality chocolate, and really who would recommend using something crappy?, I did make these with generic cocoa powder, and they were still so rich and fantasmic. The great thing with brownies too is that you mix it all up in one bowl and you’re done. It took maybe 15 minutes prep time before these were in the oven.
PERFECT BROWNIES - Adapted from Drew’s Perfect Brownies
- 1.5 cups sugar
- 3/4 cup flour
- 3/4 cup cocoa powder
- 1/2 tsp salt
- 1 tsp vanilla
- 3 eggs
- 3/4 cup unsalted butter, melted
- 3/4 cup semi-sweet chocolate chips
Preheat your oven to 325ºF.
Mix your dry ingredients together in the bowl, then add the eggs, vanilla and melted butter. (I combined the vanilla and butter together first, to make sure it would be spread out evenly.) Mix the batter until the dry stuff is mostly incorporated into the wet, it’s okay if there’s still some loose powder floating around, and then stir in the chips. Stir only a little more so that they’re evenly distributed.
Don’t over-mix brownies, any brownies, because they become tough and gross. With 8 other kids in my class making them at the same time as me, though granted we used different recipes, you could easily see how not all brownies are created equally. With only a few simple ingredients in the recipe, I would chalk a lot of the problems up to user error.
Drew recommends putting parchment down on your 9×13″ pan before baking, but since I had limited resources in class (I used a 10″ round cake pan for Pete’s sake), I just sprayed and prayed. My trick to make sure they didn’t stay in the pan was to let them cool for maybe 10 minutes in the pan before running a spatula (I used a small icing spatula, you could use a butter knife) around the edges so they didn’t stick.
But I’m getting ahead of myself. Bake the brownies for 20-30 minutes. Use a toothpick to test for doneness. I’d set my timer for 22 minutes, but I let them bake for 28 in the end. Of course, I was using a smaller pan, but you should test earlier rather than later so they’re not overbaked and tough.
I let them sit in the pan for about 10 minutes until I scraped a spatula around the edges to loosen them from the pan. Even with the baking spray, many a kid in my class had brownies that needed to be pried out of their pans in the end.
Since it was round, I cut mine into pie slices, but you can probably get about 32 square-ish brownies in the 9×13 pan.
Pour yourself a glass of milk and enjoy!