Michael’s Favorite Brownies
June 11, 2007 by Andrea 
Print This Post
Filed under Dessert
The name says it all. This is one of his mom’s recipes, and no matter how many different brownie recipes I’ve tried over the years, Michael always asks for these. We’re talking real brownies—chewy, fudgy, with that slightly crackly top. Definitely not cake. And yes, they are very yummy. If you want to make a brownie sundae, they are delicious topped with ice cream and Irish Cream.
WARNING: Do not make a full pan of these if you live alone. Invite people over to share them or take them to the office or give some away to your neighbors.
If you want to spice up your chocolate a bit, check out the variations below using espresso powder, cinnamon, or even a pinch of cayenne.
Many brownie recipes call for cocoa powder but do not specify which type to use—dutch process or natural unsweetened—and it used to leave me in a bit of a dilemma, that is until I found a very clear explanation on the differences between the two types of cocoa written by Stephanie at Joy of Baking, a resource that I turn to on a regular basis. The combination of the baking soda working with the acidic natural unsweetened cocoa powder produces the leavening action. Dutch-process cocoa is chemically non-reactive because it has been treated with an alkali to neutralize the natural acids. If you use the alkalized Dutch-process cocoa here, then there is no leavening action. So save the Dutch-process cocoa for baked goods that require baking powder.
Equipment
stand mixer with paddle attachment
9 x 13 x 2-inch baking pan, lightly coated with cooking spray
Ingredients
3/4 cup natural unsweetened cocoa powder, sifted
1/2 teaspoon baking soda
2/3 cup melted butter, divided
1/2 cup boiling water
2 cups granulated sugar
2 eggs
1-1/2 cups unbleached all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1 cup chopped walnuts or dark chocolate chips (optional)
Preparation
1. Preheat oven to 350° F.
2. In the mixing bowl, combine cocoa and baking soda. Add 1/3 cup melted butter and the boiling water and stir on low until the mixture thickens.
3. Stir in sugar, eggs, and remaining 1/3 cup melter butter. Mix until smooth.
4. Add the flour, vanilla, and salt, and mix completely. Stir in nuts or chips, if desired.
5. Pour into the prepared pan. Bake for 30 to 35 minutes or until brownies pull away from the sides of the pan, but watch them carefully after 30 minutes to make sure they don’t over bake. Cool completely in the pan. Cut into bars.
Variations
To spice up the brownies, add one of the following to the dry ingredients:
- 1-1/2 teaspoons espresso powder (or good instant coffee, ground with a mortar & pestle),
- 1 teaspoon of cinnamon, or
- Pinch of cayenne.
Resources
************************************************
Source: Ann Meyers
Those brownies look gorgeous! I also love them fudgy, moist, chewy and with a crackly top…
This is the best way to have brownies – I don’t like the cakey ones. Sounds like a fabulous recipe!
These brownies are tempting, Andrea! No wonder they’re favorites.
Thanks, ladies! I have to confess that we had planned to freeze half of the last batch we made, but…
I made these brownies yesterday and they were just what I was looking for in a brownie. Fudgy, soft, and the required crackly top my family loves. I added raisins, chocolate chips, and pecans. Served them with a scoop of frozen yogurt. A bit excessive?…YESSSS!
Thanks Andrea!
Oh Andrea these look fabulous! They look so fudgy, chewy, and delicious. I’m drooling here.
These look wonderful. I’m keeping the recipe to try soon. I like the “print” feature you offer.
Gosh – now I have to bake two chocolate goodies. My friends are gooing to “smell” them coming. Have postponed my trip to the grocery until I’ve checked all your recipes.
Thanks for your receipe.
My children like fudgy brownies. I’m learning how to bake. I try your receipe but did not turn out like yours. Mine is not fudgy. Why? What mistakes have I made? Please advise me. Thanks.