Get the Recipe: Sarah Kieffer's Brownie Recipe
These brownies are from food blogger Sarah Kieffer! They are VERY similar to boxed mix brownies: light-yet-chocolaty, fudgy-yet-chewy, with a shiny top.
Ingredients
- 1 cup plus 2 Tablespoons (5.65 ounces or 160 grams) all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon kosher salt
- 8 ounces (227 grams) dark chocolate (between 63% and 73% cocoa), from whole fèves or a high-quality chocolate bar, chopped into ½- to 1-inch pieces
- ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, chopped into 1- to 2-inch pieces
- ¼ cup (0.90 ounces or 25 grams) Dutch-processed cocoa powder, sifted if lumpy
- 4 large eggs
- 1 ½ cups (10.5 ounces or 300 grams) granulated sugar
- ½ cup tightly packed (3.75 ounces or 106 grams) light or dark brown sugar
- ½ cup (4 ounces or 113 grams) canola oil
- 2 teaspoons pure vanilla extract
Instructions
- Prep your oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray a 9 x 13-inch cake pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the pan’s two long sides. Spray the parchment, too.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
- Melt the chocolate and butter, then add the cocoa powder. Place the chocolate and butter in the top pan of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water).Cook over medium heat, using a heatproof rubber spatula to stir the mixture and scrape the sides of the bowl occasionally, until the chocolate and butter have melted and combined, about 5 minutes. Remove the pan or bowl from heat, set on a wire rack, and stir in the cocoa powder.Let the chocolate mixture cool slightly while you prep the other ingredients.
- Whisk the eggs, sugars, oil, and vanilla, then add the chocolate mixture and the flour and salt. In a medium bowl, whisk together the eggs, sugars, oil, and vanilla.Slowly pour in the chocolate mixture while whisking. Sprinkle the dry ingredients over the batter all at once and use a rubber spatula to mix until just combined.
- Assemble the brownies. Pour the batter into the prepared pan and use an offset spatula to smooth the top.
- Bake the brownies. Bake for 30 to 35 minutes, or until a skewer inserted into the center of the brownies comes out with a few crumbs attached. Cool completely on a wire rack before slicing.
- Serve and store. Run a butter knife or offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the brownies out of the pan and onto a cutting board. Slice into 20 rectangles, each about 2 ¼ inches wide and 2 ½ inches long, and serve. The brownies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Notes
- Adapted from Sarah Kieffer's 100 Cookies and The Vanilla Bean Baking Book
- The brownie batter recipe states that you need 8 ounces (227 grams) of chopped dark chocolate to make the brownie batter. If you don’t have a digital kitchen scale, that’s equivalent to 1 ⅓ cup of chopped chocolate. Each piece of chocolate should be roughly the same size and shape of a regular-sized chocolate chip.
- It’s better to pull the brownies out of the oven early than leave them in too long—if you over bake the brownies, they’ll be tough. They might appear underbaked, but I promise that when they’ve cooled, they will be perfect.
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