WEST’S BEST BROWNIES
THE PERFECT BROWNIE BASE. ADD YOUR FAVORITE INGREDIENTS FOR FLAVORS AND TEXTURES.
SKILL LEVEL: BEGINNER | QUANTITY: 16 BROWNIES
LISTS
GROCERY LIST:
1 ¾ sticks | Unsalted Butter
3 large | Eggs
¼ cup | Dark Brown Sugar (packed)
1 cup | Granulated Sugar
½ cup | All-purpose Flour (plus more for coating pecans and chocolate chunks - about 1 tablespoon)
½ cup | Unsweetened Cocoa Powder
Brand recommendation - Ghirardelli Chocolate Unsweetened Cocoa Powder
1 teaspoon | Kosher Salt
1 tablespoon | Sea Salt Flakes (optional)
Brand recommendation - Maldon Sea Salt Flakes
1 teaspoon | Vanilla Extract
8 ounces | Semisweet, Bittersweet or Dark Chocolate Chunks
Brand recommendation - Guittard Extra Dark Chocolate Baking Chips
1 cup | Raw Pecan Halves (optional)
1 teaspoon | Instant Coffee
KITCHENWARE:
8x8-inch Baking Dish
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
Heat-resistant Bowl or Liquid Measuring Cup
Measuring Spoons & Cups, Sieve (fine mesh strainer) & Rubber Spatula
PREP
Helpful tips!
Let butter and eggs come to room temperature by leaving out for about 1 hour*.
When measuring flour and cocoa powder, don’t pack them or you will end up adding more into the mixture and risk having a drier brownie. Instead, use a large spoon to scoop into measuring cups and level off with the handle of the spoon.
Get creative with your upgrades. I opt for pecans but this can be made with pretzels, your favorite chocolate candies, marshmallows, peanut butter swirl and so much more!
*Dependent on the temperature of your home
BAKE
BROWNIES:
1 cup | Raw Pecan Halves (optional)
8 ounces | Semisweet, Bittersweet or Dark Chocolate Chunks
1 teaspoon | Instant Coffee
1 ¾ sticks | Unsalted Butter (room temperature)
¼ cup | Dark Brown Sugar (packed)
1 cup | Granulated Sugar
3 large | Eggs (room temperature)
1 teaspoon | Vanilla Extract
1 teaspoon | Kosher Salt
½ cup | All-purpose Flour
½ cup | Unsweetened Cocoa Powder
1 tablespoon | Sea Salt Flakes (optional)
Preheat oven to 350° F and place rack in the center of the oven.
Place pecans in a baggie and break down to smaller pieces using a rolling pin, jar or can. Line baking sheet with parchment paper. Arrange a thin layer of pecans on baking sheet and bake for 4 minutes. Remove and stir pecans around and bake for an additional 4 minutes until toasted and fragrant. Set aside. Leave oven at 350° F to bake brownies.
Cut an 8x12-inch parchment paper rectangle and place inside baking dish so that two sides of the baking dish have parchment paper with an overhang. This will ensure an easy release! Set aside.
Combine 4 ounces of chocolate and instant coffee in a heat resistant bowl or liquid measuring cup. Set aside.
Melt butter in small saucepan over low heat. Mix frequently, making sure not to brown or boil butter. Once melted, pour hot butter over chocolate and coffee mixture and let sit for 2 minutes. After 2 minutes, mix together with fork until chocolate has melted and mixture is smooth. Set aside.
Using a stand mixer with a paddle attachment or a hand mixer, combine sugars, eggs, vanilla extract and salt in a large bowl on medium speed until very thick, about 5 minutes. With mixer going, slowly stream in the cooled, melted chocolate mixture until smooth.
Sift flour and cocoa powder over mixture and gently fold in with a rubber spatula until combined. Toss remaining 4 ounces of chocolate and toasted pecans in about 1 tablespoon of flour to coat and gently fold into brownie batter.
Pour brownie batter into prepared baking dish, spreading evenly with rubber spatula, making sure to get the batter in the corners.
Bake brownies for 15 minutes. Remove from oven and lightly drop the pan on a flat kitchen counter surface two times until brownies slightly deflate. Sprinkle with sea salt flakes and return to oven for an additional 12-15 minutes. The edges should look done but the middle of the brownies will appear under-baked. They’ll continue to set as they cool.
Cool the brownies in the baking dish for at least 30 minutes before serving. Run butter knife along two edges of pan where brownie is not up against parchment paper. Carefully lift parchment paper up to remove brownies.
Store leftovers in wrapped plastic or airtight container at room temperature.
