Right before Mother’s Day, I received a text from my cousin. He wanted an easy brownie recipe so that he could make them with his girls for Mother’s Day. His wife loves chocolate, and it was going to be a special treat for her. After browsing through the site, I soon realized that I didn’t just have a plain brownie recipe. I have Caramel Macchiato Brownies, Rocky Road Brownies, Millionaire Brownies, Oreo Toffee Brownies but no classic chewy brownie recipe.
It was after that search for him that I decided to break out the baking items for a simple brownie dessert. What good is a catalog of recipes for my kids without the classics? I needed to make a good chocolate, chewy brownie with an amazing outer crust. I mean don’t we all fight for the corner portion?
I decided the perfect time to try and make these brownies would be for my nephew’s kindergarten graduation party. He LOVES desserts and especially loves a good brownie. I can even say that he was more than excited to get his hands dirty in the flour and eggs to help me make this dessert. He just might be my future sous chef turned chef with his enthusiasm and love for food.
The next time you are looking for a classic chewy brownie recipe let this one be the choice for your family and friends.
ENJOY ~ Meagan
Classic Chewy Brownie
- 1 cup or 2 sticks unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs
- 1 1/4 cup unsweetened cocoa powder
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 1 teaspoon espresso powder
- 1 1/4 cup all-purpose flour
- 2 teaspoons vanilla extract
- 8 ounces semi-sweet chocolate baking bar
Preheat oven to 350 degrees F.
In a large bowl whisk the butter, sugar and eggs. In a separate bowl combine the cocoa, salt, baking powder, espresso powder and flour. Slowly start adding it into the large mixing bowl. Beat until all dry and wet ingredients are well combined.
Melt chocolate in microwave on 20 seconds intervals.
Butter and flour a 9 X 13 baking dish. Pour half of the batter into the dish and then spread the chocolate all over it. Top it off with the rest of the batter and place into the oven.
Bake for 25 minutes or until inserted toothpick comes out clean. Remove from oven and allow to cool for at least 15 minutes.