Personally, I like a chewy brownie that is somewhere in between dense and cakey.
I also usually prefer a no-frills brownie..you know, without all the new twists and turns that you see for brownies today that include fillings and layers and toppings. I guess there are times that some of those tempt my palette, but there is something to be said for an old-fashioned, plain, chocolatey, moist brownie all by itself. And that is what this is. Just a Good Brownie.
- 1 cup packed brown sugar
- 1 cup white sugar
- 1 cup (2 sticks) butter, melted
- 4 eggs
- 1 1/2 tsp. vanilla
- 1 cup flour
- 1 cup cocoa
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup semi-sweet chocolate chips (or your choice of chocolate)
Mix together white and brown sugar and melted butter. Add eggs one at a time. Add vanilla.
Sift together the flour, cocoa, baking powder, and salt. Add to the butter mixture and mix just until it is all incorporated. You don’t want to overmix- this will cause a drier brownie.
Finally, Add the chocolate chips and give it a light stir.
Spread all that wonderful chocolate into a greased, 9×13 pan.
Bake at 350 (or 325 if you have a dark pan) for 25-30 minutes. (Mine took 30 minutes)
I think one of the most important tips for good brownies is that you only want to bake just until a knife inserted near the middle does not come out gooey. Don’t over-bake or you will have a dry and cakey brownie!! So, I suggest checking it at 25 minutes, and then if needed, add additional time. The less you bake, the more gooey and gummy it will be, and the longer, the more cakey it will become.