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These ultimate brownies are not too cakey, not too fudgy and extremely delicious

Southern Kitchen  |  Southern Kitchen

This recipe straddles the line by producing a cake-like brownie that is also moist and fudgy. The just-right brownies are sure to satisfy sweets lovers with its chocolatey goodness. 

Know before you bake: 

  • Use baking chocolate, not chocolate chips: Baking chocolate, which is usually sold in bars, will melt better and yield the right consistency for the perfect brownies. Chocolate chips contain stabilizers to help keep their shape while baking. Great for cookies, but not for brownies. 
  • If you don't have a double boiler, use the microwave. Break-up your baking chocolate into small chunks, then put them in a microwave-safe bowl. Heat in 30-second intervals, stirring between, until the chocolate is melted.
  • Let the brownies cool before you remove from the pan. Sure, warm brownies are great, but if you try to remove these from the pan before they've cooled, you're going to have a goopy pile of mess on your hands. 

Decadent chocolate brownies

Serves: 12

Hands On Time: 30 minutes

Total Time: 1 hour and 5 minutes

Ingredients

  • 2 ⅔ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 2 cups (1 pound) unsalted butter
  • 8 ounces unsweetened baking chocolate
  • 4 ½ cups sugar
  • 8 large eggs, beaten
  • 1 tablespoon vanilla
  • 1 cup chopped pecans or walnuts (optional)

Instructions

Heat the oven to 325 degrees. Spray a 9- by 13-inch baking dish with nonstick oil spray. Line the bottom and the sides with parchment paper.

In a large bowl, whisk together the flour and salt, sift in the baking powder, then whisk to combine.

In a double boiler, melt the chocolate and the butter together over medium heat. Whisk in the sugar until dissolved. Remove from the heat, then whisk in the eggs and vanilla.

Stir in the flour mixture, taking care not to overwork the batter. Stir in nuts, if desired. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool completely, then invert the pan onto a cutting board. Cut into squares or rectangles and serve.

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