Today we’re talking about the chocolate aspect of chocolate, beauty, and grace. Before making these, I’d never made brownies from scratch, I’ve always just made them from a box. Brownies have never been my favorite dessert, as boxed brownies are always just meh (except for the ones my friend Maria makes, I don’t know what she does to them but man, are they good!). However I thought I’d try making brownies from scratch and see if I liked them any better. Well folks, these are now one of my favorite things.


I have never had a brownie that is as dense, fudgey, and delicious as these ones are. This recipe uses a lot of butter and eggs to get that perfect texture that comes with a good brownie. Two types of chocolate, bittersweet and unsweetened, are used to provide a strong, rich flavor that you’ll only get from brownies that are made from scratch. I hope you enjoy making these brownies, let’s get baking!

Related Reading: Cranberry Orange Scones


1 cup semisweet chocolate chips plus 3/4 cup to fold into mixture (optional)
1 1/2 sticks salted butter, cut into pieces
4 ounces unsweetened chocolate, chopped
1 1/2 cups granulated sugar
3 large eggs plus 1 egg yolk
1 teaspoon vanilla extract
3/4 cup all-purpose flour


Preheat the oven to 350. Line a 9 x 9 baking pan with foil, spray with cooking spray, and set aside.

Melt the butter, bittersweet chocolate, and 1 cup of chocolate chips for one minute. Stir, and then continue to melt the chocolate for 30 second intervals until just combined and melted. You don’t want to burn the chocolate.

Set the chocolate aside to cool while you beat the sugar and eggs for three minutes, or until white and thick. Add in the vanilla extract. If your chocolate is still really hot, wait another few minutes before mixing it with the sugar and eggs. If the chocolate is too hot it will scramble the eggs.

Mix in your flour before mixing in 3/4 cup chocolate chips, or anything else you may be adding to your brownies (nuts, butterscotch chips, etc.).

Bake the brownies for 35 minutes, or until a toothpick comes out almost clean, but with a few crumbs on it. You don’t want to over bake the brownies as that will eliminate the chewy, moist texture that you’re going for.

Let cool to room temperature or stick them in the fridge to have later.


Follow my blog with Bloglovin
Audrey Knizek


You May Also Like

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.