Aaaah, brownies, every child's dream dessert! I have to admit, I've never outgrown them no matter how "sophisticated" my palete becomes. There's just something about a warm brownie and a tall glass of cold milk. My dear friend and Godmother to my son's, Eva. makes the most delicious classic Southern brownies!! I always find myself comparing every single brownie to hers, and they've never quite added up...But, after trying and trying, and failing, many times... I have finally developed this recipe and my kids call it the "ultimate." It's my "go to" brownie recipe because it's moist, chewy and sinfully chocolaty...if chocolaty is a word...and if it's not a word, I boldly proclaim that it should be!!! We love these brownies! Today, my kids requested that I stir in Reese's pieces, but, I've also made these with M&M's, nuts, chopped candy bars, caramel bits, marshmallows, dried fruit...the sky is truly the limit. I've made them as bars, as cupcakes and in mini muffin tins for bite sized treats. Seriously, is there a wrong way to eat a brownie?
You'll need:
2 sticks of butter
1 cup of granulated sugar
2/3 cup of packed light brown sugar
1/3 cup of light corn syrup
3 Tbs. water
3 cups mini chocolate chips divided
2 1/2 cups of all purpose flour
1/2 cup of cocoa powder
1 tsp. baking soda
1 tsp. salt
3 x-large eggs
2 tsp. vanilla
Optional variations: 2 cups mini Reese's pieces, M&M's, toasted nuts, chopped candy bars, marshamllow's, dried fruit
Preheat the oven to 350 degrees and spray 2 9x9 non stick metal pans with cooking spray or baking spray. [like bakers joy] In a heavy bottomed stove top pot, melt together 2 sticks of butter, 1 cup of granulated sugar, 2/3 cup of brown sugar, 1/3 cup of light corn syrup and 3 tablespoons of water. Heat over medium-low heat and stir often to prevent from sticking. Cook until the sugar has dissolved, this will take about 12-15 minutes.
After the sugar has dissolved, turn the heat off and add 2 cups of mini chocolate chips. Stir constantly until the chocolate chips have melted then remove from the heat. Cool for 3-5 minutes, then add the vanilla. The chocolate mixture will cool quicker if you transfer it to a mixing bowl. Choose a bowl big enough to make the batter.
In a separate mixing bowl, sift together 2 1/2 cups of all purpose flour, 1/2 cup of cocoa powder and 1 teaspoon each of baking soda and salt.
After the chocolate has cooled slightly, add 1/4 of the flour. Using a hand mixer, beat the flour into the chocolate mixture. Add one egg, continuing to beat on medium-high speed. Repeat this process with the flour and eggs, ending with flour.
Stir in 1 cup of additional mini chocolate chips, and today, my kids have requested Reese's pieces in the brownies. I added 1 cup reserving the remainder 1 cup for the top. Use a large spoon or spatula and stir these in by hand. At this point, I just as often stir in the chocolate chips only....there's nothing "plain" about these brownies and they're sinfully delicious without the optional mix-ins. The Reees's pieces variation is by request!
Separate the batter into the two prepared pans, and evenly divide the remainder of the Reese's pieces on top. Press gently into the batter.
Place into the oven and bake for 24-25 minutes, then test with a toothpick. You should see moist crumbs. Remove to a cooling rack. We love these while they're still warm and fudgey, that's how they earned their name! Yield: 24 brownies
Cook's note:
If you over bake these brownies, they will be dry. When testing, look for moist crumbs NOT a clean toothpick inserted into the center. When you see moist crumbs, they're ready to remove from the oven.
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