I've made quite a few brownies in my days. My husband is a huge fan of brownies and often chooses them over any other dessert. His favorite is when I put a layer of ganache on top of them. I'm made several really good ones but the one I make the most is Hershey's brownie simply because it works every time and you can add just about anything to it and it works.
With that being said, let's talk about Duff. Duff is the owner of Charm City Cakes in Baltimore and he is a judge on some of my favorite Food Network shows. He is pretty much the guru of cakes and sweets. The fact that he lives in the same state as me only makes me like him more.
Oh and did I tell you I met him? Well, not only did I meet him but I got to be in a cake workshop with him! I'm not even joking. I went to my first blogger conference five years ago and was lucky enough to be one of eight people to be in a cake workshop with him. I spoke with him, worked with him, and got his expert opinion on cake decorating. It was amazing!
So when I opened Food Network Magazine and saw that there was a recipe for his brownie I knew it had to be good. I read through the recipe and two main things jumped out at me. The first is that there is no cocoa powder in this recipe, only chocolate. The second is that there are a lot of eggs in this brownie. Both of those things could only mean that this was going to be one rich and fudgy brownie.
When these brownies came out of the oven the entire kitchen smelled like chocolate. It was super hard to wait an hour before I could cut them but it was worth the wait. The outer edge and top had a crust on them but the inside was rich and gooey. They were amazing and were only made better with a scoop of ice cream on top. These brownies would be perfect as the based of a brownie sundae.
- 1 ½ sticks (12 tablespoons) butter
- 4 oz. bittersweet chocolate, chopped
- 5 oz. semi-sweet chocolate, chopped
- 1 ½ c. sugar
- ¾ c. brown sugar
- 3 eggs
- 2 egg yolks
- 1 t. salt
- 1 t. vanilla
- 1 c. flour
- 1 c. mini chocolate chips
- Preheat the oven to 350 degrees. Spray an 8 x 8 baking dish with cooking spray. You can line it with parchment paper as well if desired.
- In a small saucepan heat the butter, bittersweet chocolate, and semi-sweet chocolate over medium heat. Stir constantly until the chocolate and butter are melted and well combined.
- Remove from heat.
- In a large bowl combine the sugar, brown sugar, eggs, and egg yolks. Whisk in the salt and vanilla.
- Pour the chocolate butter mixture into the sugar mixture and whisk until just combined.
- Slowly stir in the flour and mix until everything is combined. Fold in the chocolate chips.
- Pour the batter into the prepared bowl and bake for 40-45 minutes. The middle will be gooey when you pull them out of the oven!
- Remove from oven and cool for at least 45 minutes.
- Cut into squares and serve with ice cream.
Recipe from Duff Goldman in Food Network Magazine
Easy Chocolate Recipes
- Chocolate Loaf Cake by Cheese Curd In Paradise
- Chocolate Nut Clusters by Art of Natural Living
- Double Chocolate Rye Cookies by Karen's Kitchen Stories
- Duff's "The Brownie" by Hezzi-D's Books and Cooks
- Easy Chocolate Cake Mix Cookies by Blogghetti
- Gluten Free Vegan Chocolate Tart by That Recipe
- Lunch Lady Chocolate Peanut Butter Bars by Family Around the Table
- No Bake Chocolate Peanut Butter Granola Bars by Making Miracles
- Peanut Butter & Jelly Chocolate Cups by Sweet Beginnings
- Vegan Chocolate Mousse by Veggies First Then Dessert