It’s here. The month of all things chocolate, when cold weather bears down and we scamper about trying to find distractions from winter weather blahs. The month of hearts and love and … chocolate. In celebration of this most decadent of months, I give you my already famous brownie recipe, affectionately dubbed “The Best Brownies Ever!”
I’ve topped my brownies this time with a creamy frosting, colored purple to pair with chocolatey black as a celebration of my hometown team as they march into the Super Bowl this weekend — but you could leave these treats unadorned. They are just that good.
Best Brownies Ever
- 2 ounces unsweetened chocolate (nondairy = two 100 percent cacao baking squares)
- 1/2 cup chocolate chips (dairy or nondairy, e.g. Enjoy Life®)
- 8 Tbs. butter or nondairy alternative (Earth Balance® Buttery Sticks)
- 1 cup granulated cane sugar
- 2 tsp. pure vanilla extract
- 2 large eggs or egg substitute of choice (see Free for All Cooking for suggested substitutions)
- 1/4 cup black coffee, prepared
- 2/3 cup Jules Gluten Free™ All Purpose Flour
- 1/2 teaspoon salt
- 1 teaspoon GF baking powder
Watch my how-to video on Fox 5 News!
(For video directions on how-to make this recipe, watch my Fox 5 news segment)
Preheat oven to 325ºF (static).
Arrange a sheet of parchment paper or aluminum foil in an 8 x 8-inch baking pan, pressing to cover the bottom and up the sides. If using aluminum foil, use the “release” kind, or lightly spray with cooking oil. This step will make it easier to remove the brownies from the pan by pulling up on the paper or foil and leaving behind a clean pan.
Prepare a double boiler or a medium-size pan filled with 1 inch of water, with a slightly smaller pan sitting on top of the pan with water. Boil the water in the bottom pan, then cut the flame back to low-medium and add the chocolates and butter to the top pan over the simmering water. Stir and remove from heat when melted.
In a separate bowl, whisk together the sugar and vanilla, then stir in the eggs, one at a time. Finally, add in the coffee and continue to whisk until mixture is completely smooth. Add to the melted chocolate mixture.
In a large bowl, whisk to combine the flour, salt, and baking powder. Stir into the melted chocolate-sugar pot until combined.
Pour the batter into the prepared pan and bake for 35–45 minutes, or until a toothpick or cake tester inserted in center comes out with only a few wet crumbs (not totally clean, or they’ll be overcooked!).
Extreme purple colors made from McCormick Neon Purple & Neon Blue food colors
*As a rule, brownies are much better on the un-done side, as opposed to the overdone side.
Cool brownies in the pan on a wire rack for 5 minutes. Lift the brownies from the pan by pulling up on the paper or foil. Completely cool brownies on a wire rack. Cut into squares with a clean knife and serve or top with my white frosting recipe, with or without food coloring. (Extreme purple frosting shown here made with 10 drops McCormick® Neon Purple and 4 drops McCormick® Neon Blue Food Color.)
Yield: approximately 16–20 brownies, depending on size cut.