I’m sure there are 10,000 and 1 brownies recipes on the internet already but these are the brownies you should make. Why? Because they have the thick crust that I always crave in brownies but never find while being soft and chewy inside and not too sweet. The amazing crust comes from using an unusually high proportion of eggs.
Recipe for Best Brownies EVER Makes ~ 15.
Preheat oven to 325. Thoroughly grease a 10-inch round baking dish (I use a spring form pan). Toss a small amount of flour into your greased dish, now tap the sides of the pan, rotating the pan as you go, until the entire inner surface of the dish is evenly covered in a light dusting of flour. Invert the dish over the sink and tap firmly several times to remove any excess flour. This way, you do not need to use wax paper to prevent your brownies from sticking to the baking dish.
In a small saucepan over low heat, melt together, stirring until smooth:
4 oz. semisweet chocolate, cut into chunks
1/2 c. (1 stick) butter
Set aside and allow to cool slightly before using.
In a small bowl, mix together:
1 c. all-purpose flour
2 T. unsweetened cocoa powder
In a large mixing bowl combine:
1 c. sugar
1 1/2 tsp. finely ground coffee or espresso (instant coffee powder works if you don’t have a coffee grinder)
1/2 tsp. cinnamon
Stir chocolate-butter mixture into ingredients in large mixing bowl. Beat on medium speed for 1 minute.
1 tsp. vanilla
Beat until just combined after the addition of each egg.
Add flour, 1/3 c. at a time, until combined. Beat on medium for another minute. Pour batter into baking dish, spreading evenly. Bake for 35-45 minutes.