I have the perfect Brownie Recipe for you.
Here is my hard copy, tweaked recipe.
I know some of you may be saying, “I already have a perfect recipe. It comes from a box.” While I will agree that there are a lot of perfectly fine (dare I say, “Delicious) brownies that come from a box, I must contend that I still have the perfect brownie recipe. My grandmother was the queen of homemade (and correspondence). She made ev’rything from scratch. Everything except for brownies. She claimed that she couldn’t make brownies better than the box, but if she would have tried my Perfect Brownie Recipe, she clearly would have ditched the box and went back to basics. 
The unsung hero in this perfect brownie recipe is parchment paper. Seriously, parchment paper is pretty ah-mazing. These brownies just lift out of the pan, and you are left with a large (and perfect) brownie.
Before removing the brownie from the parchment paper.
After removing from the pan. The result: a perfect slab of brownie ready for consuming, err I mean cutting.
I tried and made a lot of Brownie Recipes, and this one after a few tweaks (I added coffee and sea salt to my recipe to deepen the intensity of the chocolate) of my own is THE PERFECT BROWNIE RECIPE.
- 1/2 Cup Butter (melted)
- 1 1/2 C Granulate Sugar
- 1/2 tsp Vanilla Extract
- 1 T Coffee
- 2 Eggs
- 3/4 C Flour/All purpose is fine
- 1/2 C Unsweetened Cocoa Powder
- 1/2 tsp Seasalt ( I just crank my Seasalt grinder-- usually 3-4 turns)
- 1/4 tsp baking soda-- this will give you a crunchy crust while leaving the brownie chewy and gooey
- 1 C Semisweet Chocolate Chips
- Preheat Oven to 350 degrees
- Line a pan (I use a square 8x8, which made a thick brownie) with parchment paper (this makes the brownies easy to remove)
- Combine butter, sugar, extract, coffee in a large bowl
- Beat eggs in one at a time (best if eggs are at room temperature)
- In another bowl combine: flour, cocoa powder, sea salt, and baking soda
- Whisk the dry ingredients together.
- Add dry ingredients into wet ingredients ( I do this gradually)
- Don't over mix, but mix so all ingredients are combined (do not use a mixer-- I use a spatula)
- Stir in choc. chips
- Place in pan and bake for 25 minutes (and upward-- Mine usually take 35 minutes to bake, but in my mom's oven... 25)
- Keep an eye on the batter while in the oven... the brownie will rise in the oven, but settle after it cools. It's ready when a toothpick comes out clean.
- When you remove your brownies from the oven. Allow about 5 minutes to cool in the pan before lifting the parchment and brownie out of the paper. Once you lift, I would wait another 5 minutes before cutting
- Sometimes, I add a little more coffee because I think the batter is too dry; if you add more liquid, you will need to cook for a little longer.
As a teacher, I would be quite the hypocrite if I didn’t give credit to the original source. Inspiration for this recipe derives from Brooke’s Best Bombshell Brownie. It was from her recipe that I derived mine.
