Brownies are a huge favorite in our house, especially dark, fudgy, super chewy ones. Those cake like brownies can take a hike! I adapted this recipe from the Sally’s Baking Addiction website and they are as good, if not better, than the box mix.
The key to good brownies is the chocolate. The higher quality chocolate you use, the better your brownie will be. I used semi-sweet Ghiradelli chocolate baking bars in this recipe but if you prefer a darker chocolate brownie, you can use a combination of semi-sweet and bittersweet chocolate as well.
The recipes calls for a 9X9 square pan but I used an 8X8 because I prefer a thicker brownie, I just adjusted the cooking time to account for the smaller pan and thicker brownie. In addition, I increased the amount of chocolate called for in the recipe from 8 oz to 12 oz, I added 2 tbs of “Hershey’s Simply 5” chocolate syrup to the cooled chocolate mixture, and a 1/4 cup of “Hershey’s Sea Salt Caramel Chips” to the batter. I lightly sprinkled the brownies with a pinch of Fleur de Sel Salt as well. I love that sweet and salty combination in my desserts. Once the brownies were cooled, I covered them in dark chocolate frosting that I had leftover from a cake that I made the other day. (**You can find the frosting recipe HERE under Dark Chocolate Peanut Butter Cake**)
Allow the brownies to cool completely before cutting and serving. They will stay fresh in an airtight container for up to a week.
- 1/2 cup salted butter
- 8 ounces coarsely chopped chocolate
- 3/4 cup granulated sugar
- 1/4 brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup + 2 tbs all purpose flour (spoon and leveled)
- 2 tbs unsweetened cocoa powder
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
**NOTE** – To exactly replicate my adapted version, you will also need:
- 2 tbs Hershey Simply 5 Chocolate Syrup
- 4 oz of additional chocolate
- 1/4 cup Hershey’s Sea Salt Caramel Chips
- Pinch of Fleur de Sel salt
Melt the butter and chopped chocolate in a medium saucepan over medium heat for about 5 minutes, stir constantly. Remove from heat and cool for about 10 minutes.
Adjust the oven rack to the lower third position and preheat to 350 degrees. Line the bottom of an 9X9 square pan with foil or parchment paper, leave an overhang on all sides.
In a small bowl, combine the flour, cocoa powder, and salt. Set aside. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour mixture. Once combined, add the chocolate chips.
Pour the batter into the prepared baking pan and bake for about 35-36 minutes or until the brownies begin to pull from the side of the pan. A toothpick inserted into the center should come out with only a few moist crumbs on it. Because oven temps vary, keep an eye on the brownies after 30 minutes.
Allow the brownies to cool completely in the pan on top of a wire rack. Once cooled, lift them from the pan using the overhang. If you plan on frosting them, do that before you begin your cuts. For very neat cut squares, use a sharp knife and wipe clean with a paper towel after every cut. Enjoy!