There are a few basic recipes that I want to be able to make without having to think about it and search for a recipe every time I make them. Some of those things are a good pancake recipe, chocolate chip cookie recipe, a recipe for bar-b-q pulled pork, beef tacos, coleslaw, and several others. Some of those are already on this blog, and others I am still looking for and experimenting to find the best one. A great brownie recipe is on that list, too. But to tell you the truth, I have been very lazy about looking for one as Ghiradelli Brownie boxed mix is so good, and so quick to make. I really do prefer to make things from scratch, though, and in general think they taste so much better, and you know for sure what is in them. However, I have strict requirements for brownies. They have to be extremely chocolaty in a dark chocolate kind of way, very moist and fudgy rather than cakelike, and contain chocolate chips as well. This week after analyzing about a zillion brownie recipes and 1 extreme failure that I wouldn’t even feed my dog, if I had a dog, I think I found the perfect recipe for my chocolaty brownie cravings!
Did you know homemade brownies are very easy to make, almost as easy as buying a box mix (almost). You don’t even need to use a mixer, or let the butter come to room temperature, or sift, or anything. Yay! It starts with melting butter and chocolate together, and then just adding a few more ingredients and stirring. I decided to pour my batter into mini-cast iron skillets, and make ice cream sundaes out of them. I under-baked them a little so they were gooey and perfect with ice cream and chocolate sauce on top. Ideally you would serve these warm out of the oven, however, I was taking them to my parents’ house for a family dinner, and the timing didn’t work out for that, but they were just as good at room temperature and still soft inside. If you prefer, though, you can just as easily use an 8×8 or 9×13-inch pan and slice them into individual bars.
Out of all the recipes I looked at and tried, the one that met all of my requirements was from The Pioneer Woman. I shouldn’t be surprised. I love her recipes. She is the one that made me want to start blogging. It was so funny, too, while I was making her brownies, her show came on TV, and it was like we were cooking together. It was a very bonding experience (on my part). We are so much closer now (she doesn’t know I exist). And I look forward to when we can bake together again (in my dreams). Anyway, I am so thankful to her for so many great recipes over the years and especially this one for rich, chocolaty brownies that I know I will be making over and over again for years to come.
Dark Chocolate Brownie Sundaes
- 1 c salted butter (not margarine)
- 5 oz. unsweetened baking chocolate (recommended: Ghiradelli or a good quality brand – I ended up using 4 oz. 60% dark chocolate and 1 oz. semi-sweet chocolate because the store didn’t have what I wanted, and it came out great)
- 1/4 c unsweetened cocoa powder (recommended: Ghiradelli or a good quality brand)
- 2 c sugar
- 1 Tbsp. vanilla
- 3 whole large eggs
- 1 1/4 c flour
- 3/4 c semi-sweet chocolate chips (recommended: Ghiradelli or a good quality brand)
- ice cream
- store-bought chocolate sauce or chocolate ganache
- Preheat oven to 350 degrees.
- In a medium saucepan, melt the butter with the unsweetened chocolate over low heat, stirring until smooth and melted.
- Sprinkle in cocoa powder and stir to combine.
- Remove pan from heat and allow to cool for about 5 minutes.
- Place sugar and vanilla in a medium-size bowl.
- Pour chocolate mixture over sugar/vanilla mixture.
- One at a time, stir in the eggs.
- Gently stir in the flour until halfway incorporated.
- Add the chocolate chips, and stir just until combined.
- If making mini-skillet sundaes, place one cup of batter into 4 different mini-skillets. If making bars, pour into an 8×8 or 9×13-inch pan (square pan will result in thicker brownies). Spread to even out the batter, and place in oven.
- For skillet brownies, bake about 20 minutes for slightly underdone, gooey brownies, or another 5 minutes for more done brownies, checking with a toothpick to achieve desired doneness. For 8×8 or 9×13-inch pan brownies, bake for approximately 30-40 minutes, testing with a toothpick after 30 minutes. For the best brownies, be careful not to overbake.
- For pan brownies, allow to cool before slicing. For skillet brownies, serve warm with your favorite ice cream and chocolate sauce on top.
Recipe from Cook AZ I Do, originally created by The Pioneer Woman
Recipe from The Pioneer Woman