Best Brownies Ever- from the Stay At Home Chef (and another brownie fav)

Chewy, fudgy, ooey, gooey, with a powerful chocolate punch. I tried a lot of brownie recipes, and this one won out over the rest. It has milk chocolate, Dutch chocolate, and semi-sweet chocolate. You don't have to use Ghirardelli chocolate like I do, but choose a good quality chocolate. Stay at Home Chef recommends Guittard, but they don't have that at my store.

10 Tbsp salted butter
1 c. sugar
2 tsp vanilla
2 large eggs, room temp
1/2 c. chopped milk chocolate (I used 3 oz of a Ghirardelli milk chocolate baking bar)
1/4 c. Ghirardelli Dutch process cocoa powder
1/2 tsp salt
3/4 c. flour
1 c. semi-sweet chocolate chips (optional)
1/2 c. pecans or walnuts (optional- if you use them place on top of the batter so they get toasted on top)

Heat oven to 350 degrees. Prepare an 8x8 pan or 9x9 pan by giving it a light spray of oil, then lining it with parchment paper, then another spray of oil over the parchment paper. Set aside.

In a medium saucepan, melt butter over med-low heat. Remove from heat and stir in sugar until it dissolves mostly. Stir in vanilla.

Whisk 2 eggs and temper back and forth, whisking constantly, into the butter-sugar mixture. Stir in chopped milk chocolate and stir until dissolved. 

Add the cocoa powder and salt and stir in. 

Add in flour and stir in half-way. Then add the chocolate chips, and stir in all the way. Pour immediately into prepared pan and bake for 18-23 minutes, until toothpick comes out with wet crumbs. (not dry, not with batter on it).

Let cool before eating so it will hold together well. This comes out with a crackly crust on top and is oh so delicious.

My family has different ideas of the perfect brownie, and we all LOVE this one too from Sally's Baking Addiction. They have more bite and chew to them. 

Another good one:

Seriously Fudgy Homemade Brownies

• 3/4 cup butter
• one 4 ounce semi-sweet chocolate bar, coarsely chopped*
• 2 cups (400g) granulated sugar*
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (85g) unsweetened natural or dutch-process cocoa powder*
• 1 cup (125g) all-purpose flour 
• 1/2 teaspoon salt
• optional: 1 and 1/4 cups (225g) semi-sweet chocolate chips

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Instructions

1. Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
2. In a microwave-safe bowl, combine the butter and 2 ounces of chopped chocolate. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar until completely combined, then whisk in the eggs and vanilla. The batter will be light brown and a little dull looking.
3. Add the cocoa powder, flour, salt, remaining 2 ounces of chopped chocolate and the chocolate chips. Fold it all together with a rubber spatula or wooden spoon. Batter will be very thick. Spread evenly into prepared pan.
4. (See note about how to tell if brownies are done in the post above.) Bake for 30 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. My brownies take 31-32 minutes.
5. Remove from the oven and place on a wire rack to cool completely in the pan before cutting into squares.
6. Cover and store leftover brownies at room temperature for up to 1 week.

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Notes

1. Make Ahead Instructions: Brownies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
2. Chocolate Bars: Chocolate bars are typically sold in 4 ounce bars. 2 ounces will be melted down and 2 ounces will be chopped up and folded into the batter with the chocolate chips. I suggest Ghirardelli, Baker’s brand, or Lindt.
3. Sugar: Try the recipe with 1/2 cup (100g) light brown sugar and 1 and 1/2 cups (300g) of granulated sugar. Absolutely delicious! I wrote the recipe with 2 cups of granulated sugar to make it easier for most.
4. Cocoa Powder: You can use either natural or dutch-process cocoa powder. I prefer dutch-process for a smoother flavor.