Go-to brownies

Forget the box mix

I found a "Best Brownie" recipe online a few years back and have been making my own version of them ever since. This recipe rocks not only because the brownies are deliciously addicting and come together in a flash, but the process is every baker's dream: just one pot!

Usually I make them in a standard 8-inch square pan, or double the recipe for a 9x13. But for holidays, I go for cute with a cookie cutter. To doctor up the original recipe, I toss a handful of semi-sweet and milk chocolate chips (or chopped up bits of whatever chocolate bars we have on hand) into the batter. On top: a blend of semi-sweet chocolate, nutella, and a dash of cinnamon — with a final flourish of powdered sugar of course!

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GO-TO BROWNIES

*Note: These proportions are for an 8-inch square pan. 
WHAT YOU'LL NEED:
BROWNIE BATTER
1/2 cup butter
1 cup white sugar
2 eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder (Ghirardelli or bust!)
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
semi-sweet and/or milk chocolate chips (1/2 cup or to taste)

CHOCOLATE TOPPING
1/2 cup semi-sweet chocolate chips
1 TBS nutella (heaping)
1/8 to 1/4 tsp cinnamon 

WHAT YOU'LL DO: 
1. Preheat the oven to 350 degrees. Grease and flour an 8-inch square pan. (If doubling, use a 9x13-inch pan. If cutting out shapes, line a 9x13-inch pan or cookie sheet with parchment paper in lieu of greasing/flouring.) 

2. To make the batter: In a medium-large pot, melt the butter. Remove pot from heat and stir in sugar, eggs, and vanilla. With a handheld/electric mixer, beat in cocoa, flour, salt, and baking powder. Stir in chocolate chips (I just eyeball it). 

3. Spread the batter into prepared pan or spoon onto parchment-lined cookie sheet. If baking in a pan, bake 25 to 30 minutes. If baking on a cookie sheet, check the brownies at 15 minutes. Take care not to overcook — the brownies will be done when a knife inserted in the middle comes out clean. 

4. Allow the brownies to cool a few hours if possible (especially if you're cutting out shapes). Cut the brownies into squares or use a cookie cutter to gently carve out shapes.  *Note: A cookie cutter with a handle works best.

5. To make the chocolate topping: Place the semi-sweet chocolate chips, a heaping tablespoon of nutella, and a sprinkling of cinnamon in a small microwave-safe bowl. Heat in 30 second increments, stirring in between. *Note: The goal is to melt the chocolate by stirring rather than overheating it in the microwave. Once combined, spread a thin layer on each brownie. If possible, allow the brownies to rest overnight. 

6. Just before serving, sift powdered sugar over the brownies. *Note: If you top with powdered sugar too soon after adding the chocolate topping, the sugar will just melt into the warm chocolate.

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I'd never tried the cookie sheet trick before this weekend; to be honest, I overcooked the brownies a bit. They're much thinner when spread out on a cookie sheet as opposed to a 9x13-inch pan. I left the brownies in the oven for 20 minutes, thinking 5 minutes less than normal would suffice. But though the center was ooey gooey and delicious, the edges were rather dry. Next time I will definitely check them at 15 minutes and increase the baking time from there.