Friday, February 13, 2009

Brownie Tester/ Valentines Day Sunday Starter/Best Brownies Ever

Yesterday I decided that what I really wanted for Valentines Day was to go out, get a huge brownie sundae, sit somewhere outside with my husgbund and enjoy this lovely sunny weather we are having. Then today I got to thinking about a discussion I recently had with my grandmother about the taboo of making deserts from a box. If you let slip that something is made from a box around that clan, the confection in question is automatically seen as inferior, you can instantly see the dismissal in their eyes.
I happen to disagree with this notion entirely. There are some things that have been perfected by the food processing industry. There just are. Brownies are one of those things. They have managed to create a mix that always comes out rich, chewy, and delicious. Its fool proof.
While I will admit that I have had some passable home made brownies, none of them compares in texture, chewiness, fudginess, just plain brownie deliciousness, to a store bought brownie mix. Most home made brownies tend to be a little dry and cake like.

That is my opinion anyway, but since others disagree, I decided today to test out a very highly recommended brownie recipe, and see if my opinion cant be swayed. Not only will I be able to test out a new recipe, but now we can enjoy our Valentines Day brownie sundae outside in our back yard with our precious pupup instead of at some crowded ice cream shop. I have to say from the start though, that the labor involved in making these brownies is already two fold what it would take to make some out of a box so there are points off already.

OK so the brownies are out of the oven and I have just had two. I couldn't be sure with just one so I helped myself to another, in order to give you the most accurate taste test results possible. Are you ready for the results? These are the best MOTHER F!@#in brownies I have ever had and I stand corrected. I STAND CORRECTED! You must try this recipe! Box brownies are good and less time consuming but these are soooooooooooooo good. Chewy, rich, fudgy goodness. Dad!!! Make these for Gramma!!!

  • 1 cup butter, melted
  • 2 cups white sugar
  • 1 cup brown sugar
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 1 1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 cup dark chocolate chips

Preheat oven to 350 F

Melt 1 cup (2 sticks) butter and add 2 cups of white sugar

Mix in 1 cup of brown sugar

Add one Tbsp. Vanilla Extract

With a hand mixer add 4 large eggs and mix well

Add 1 1/1 cups flour, 1/2 a cup at a time.

Add 1 cup unsweetened baking cocoa 1/2 cup at a time. The batter will be very thick.

Add 1 cup dark chocolate chips

Pour evenly into 9 x 13 baking pan and bake at 350 F for 35-40 minutes. Some of the suggestions said to pull out the brownies when the toothpick still comes out with batter on it. I removed my brownies from the oven after 40 minutes exactly, there was still batter on the toothpick, but the top looked crispy.


  1. OMG I HEART YOU!!!! I totally just put back a box of brownie mix yesterday at the store because I know I am on a strict budget this month and I have a bunch of baking ingredients at home that I should be using anyway....So I decided I'll just make something with them, but what? THEN I SAW YOUR BLOG and HALLELUJAH you have a BROWNIE RECIPE! And not just any brownie that you say are the BEST F@&%ing brownies ever!?!?!? Best part is, I ACTUALLY HAVE ALL THE INGREDIENTS FOR ONCE! I am SO making these tonight. I'll let you know how they turn out. Thanks!

  2. P.S. You didn't mention when you added the salt.

  3. Teri. I've actually been meaning to write about this in a blog one day. I don't add salt when I bake because I use salted butter. I know this is the opposite of the way everyone else does it but it always works just fine for me. I never understood why you would use unsalted butter and then add a tsp. of salt when you could just use salted butter. I forgot to remove it from the recipe. I am doing so right now. Thanks for the heads up.

  4. Ahh cool!
    By the way, I've been using whole wheat flour for the Toll House milk chocolate mini morsels chocolate chip cookie recipe on the back of the package and it's the most delicious thing I've ever eaten. I find if you leave them sitting out, they get chewier and if you seal them up they are crunchy (which I don't like). Any idea what ingredients make a cookie more soft and chewy when they don't even call for oil? I've always wondered that.

  5. I honestly don't have any idea what makes some cookies and brownies chewy, other than under cooking them. Thats my trick. I have never tried whole wheat flour for baking but its great to know that the healthier alternative is still tasty. Thanks

  6. Yeah I actually prefer the chocolate chip cookies with whole wheat flour now. Something about the whole graininess gives it an extra added texture that make it feel like you are really chomping into something. It's hearty and chewy so it's really good.

    Oh by the way, I made your brownies today. They are delicious. I wrote about it in my blog. I made 2 minor changes though because it was what was in my pantry. Dark brown sugar (which turned out to be a pain because I had left the bag open and it was rock hard) and I used milk chocolate chips instead of dark. I left them in for about 43 minutes....I heard the 40 min beeper go off but I was getting a baby out of the shower with his daddy and into some clean clothes lol. They were still underdone in the middle but that's what makes them fudgy. So *thumbs up*
    By the way, if you don't have a name for this recipe then I'm totally calling them "F*ckin' A Brownies".

  7. I hereby dub these brownies "F*uckin' A Brownies"

  8. I think I want to chop up Reeses Cups and put them in these brownies next time.