My husband’s birthday was last week and when I asked him what kind of cake or dessert he wanted me to make he told me he wanted brownies. I was appalled! With all the desserts I make, he wanted a plain old brownie. Now, I normally just make Hershey’s brownie recipe, but I had just seen BrownEyedBakers top 10 brownie list and wanted to go with one of those.
I chose the Baked Brownie because I’ve heard so much about it and wanted to see if it was worth the hype. I couldn’t believe the amount of chocolate in it but I went right along and made it. I wasn’t sure when it was finished because the center was so moist even when it was cooked.
The Baked Brownie(adapted from Brown Eyed Baker)
1 1/4 c. flour
1 t. salt
2 T. cocoa powder
11 oz. semi-sweet chocolate, coarsely chopped (or you can use dark chocolate)
1 c. butter, cut into 1 inch pieces
1 1/2 c. sugar
1/2 c. brown sugar
2 t. vanilla
For the ganache:
1 c. chocolate melts
1/2 c. sweetened condensed milk
1. Preheat the oven to 350 degrees. Butter the sides and bottom of a 9 x 13 pan (or two 8 x8 pans). Line the pans with parchment paper.
2. In a large mixing bowl combine the flour, salt, and cocoa powder. Set aside.
4. Add the eggs to the chocolate mix and stir until well combined. Mix in the vanilla until just combined.
5. Stir the flour mixture into the chocolate mixture until everything is just combined. Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, or 35 if using the 8 x 8 pans, rotating the pan halfway through baking. Remove from oven and place on a cooling rack until completely cooled.
Note: To make these into brownie bites simply fill 24 mini muffins cups 2/3 of the way full and bake for 15-17 minutes. Leave the tops plain and spoon a small amount of ganache on top of the brownie bites.