Chloe's Chocolate Brownie Recipe
This chocolate brownie recipe is hands down the best in the entire world. They have that perfect chewy soft brownie texture without being crumbly or getting hard, and the chocolate is *chef's kiss* exactly right. There is no other chocolate brownie recipe in the world worth making.
Equipment
- 1 Medium Pot
- 1 Medium Bowl
- 1 9x13 Pan
Ingredients
- 2 sticks Butter
- 5 oz Bittersweet Chocolate Ghirardelli Baking Squares
- 3 oz Unsweetened Chocolate Ghirardelli Baking Squares
- 2 cups Sugar White Granulated
- 4 Eggs Large
- 2 Tbsp Amaretto Disaronno
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1-1/4 cup All-Purpose Flour
Instructions
- Preheat oven to 350℉
- Over low heat, melt the butter and both types of chocolate until smooth
- In a separate bowl, combine sugar and eggs
- Add amaretto, baking powder, and salt to bowl, mix thoroughly
- Add flour, mixing thoroughly
- Add in the melted butter and chocolate, mixing thoroughly
- Coat pan with non-stick cooking spray
- Pour batter into pan
- Bake for 35 minutes
- Allow to cool before serving
Notes
- You can use a 9x9 pan for thicker brownies, simply increase baking time to 48 minutes.
- If you want to cut the brownies into nice squares with clean edges, you can stick the cooled brownies in the freezer overnight, and then cut the frozen brownies and thaw before eating.
- You may also choose to use 4 oz each of bittersweet and unsweetened chocolate. It's certainly more convenient to buy the two packs of 4 oz each instead of buying 3 packs then having a bit of each kind of chocolate left over. But I really recommend sticking with the 5 to 3 ratio to get the flavor just right.
- Highly recommend using the Ghirardelli chocolate and not Bakers or the store brand. The higher quality chocolate makes a huge difference in the final result.