In the test kitchens at PreparedPantry.com, they have experimented with brownie recipes and the amount of chocolate that makes the perfect brownie, and they have come up with these—favorite brownie recipes.

See “In Search of the Perfect Brownie” 

Chocolate Lovers Brownies

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Though this recipe has 3/4 pound of chocolate plus 1/2 cup cocoa, it is not outrageous.  It is a large batch filling a 9 x13-inch about 1 1/2 inches deep.  Only ten percent of those who tried it thought it was too chocolaty.  For the cocoa, we used our Ramstad-Breda Medium Dark Cocoa at about twice the cocoa butter content of most store brands. 

Ingredients

10 ounces semisweet baking chocolate
2 ounces unsweetened baking chocolate
1 cup butter (2 sticks)

6 large eggs
2 2/3 cups sugar
1 tablespoon vanilla
1 teaspoon salt

1/2 cup cocoa
2 1/4 cups all-purpose flour

Directions

Line a 9×13 baking pan with parchment paper.  Preheat the oven to 350 degrees.

  1. Melt the chocolate and butter together in the microwave, stirring frequently.  Be careful not to burn the chocolate.
  2. In a large bowl, mix the eggs, sugar, vanilla and salt together until the mixture is smooth.  Stir in the melted chocolate mixture. 
  3. Add the cocoa and mix well.  Add the flour and stir until just combined.  Pour the finished batter into the pan. 
  4. Bake for 35 minutes or until a toothpick inserted in the center comes out with a few sticky crumbs.  Let the brownies cool completely in the pan on the rack.  Once cool, lift the cake from the pan and cut into servings with a serrated knife on a bread board.

Saturday Morning Brownies

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This recipe makes a very nice brownie—between a fudgy and cakelike brownie.   If you prefer your brownies not quite so fudgy, this is a nice recipe to try.

1 cup rich dark cocoa with a high cocoa butter content (See note.)
1 cup all-purpose flour

2 sticks (1 cup) butter
2 1/4 cups sugar
1/2 teaspoon salt
5 large eggs
2 teaspoons vanilla
2 cups walnut pieces

Preheat the oven to 350 degrees.  You will need a 9 x 13-inch baking pan, two mixing bowls—one of them medium or large, and a whisk.  The larger bowl should be microwave safe to save you a step.  We used our Candy Apple Red Mixing Bowls and they were perfect.  We recommend using parchment paper

1.      Grease the pan with a little shortening and line it with parchment paper.  The shortening will hold the paper in place.  Set aside.

2.      In the smaller of the two bowls, whisk the cocoa and flour together to break up any clumps and disperse the cocoa.  Set aside.

3.      In the larger of the two bowls, melt the butter in the microwave.  Add the sugar and the salt and stir.  Add the eggs and the vanilla and stir until mixed.

4.      Add the cocoa and flour mixture to the liquid mixture.  Stir until combined.  Add the chopped nuts and stir.

5.      Scrape the batter into the prepared pan with a spatula and spread the batter evenly.  Bake for 25 minutes in a dark pan or until the toothpick comes out mostly clean but with some batter on it.  Place the pan on a wire rack and cool for five minutes then, grasping the edge of parchment paper and tipping the pan up over a wire rack, pull the cake onto the wire rack.  Let cool for at least another five minutes and then slip the cake onto a cutting board for slicing.  (See how to cut bar cookies into even, professional slices.)

Saturday Afternoon Brownies

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With more sugar, eggs, and less baking time, this recipe makes a fudgier brownie than Saturday Morning Brownies.  It’s still firm and not gooey but moist and dense.  Brownie texture is a matter of preference but we really liked this brownie recipe. 

1 cup rich dark cocoa with a high cocoa butter content (See note.)
1 cup all-purpose flour

2 sticks (1 cup) butter, melted
2 1/2 cups sugar
1/2 teaspoon salt
6 large eggs
2 teaspoons vanilla
2 cups walnut pieces

Preheat the oven to 350 degrees.  You will need a 9 x 13-inch baking pan, two mixing bowls—one of them medium or large, and a whisk.  The larger bowl should be microwave safe to save you a step. We used our Candy Apple Red Mixing Bowls and they were perfect.  We recommend using parchment paper.

1.      Grease the pan with a little shortening and line it with parchment paper.  The shortening will hold the paper in place.  Set aside.

2.      In the smaller of the two bowls, whisk the cocoa and flour together to break up any clumps and disperse the cocoa.  Set aside.

3.      In the larger of the two bowls, melt the butter in the microwave.  Add the sugar and the salt and stir.  Add the eggs and the vanilla and stir until mixed.

4.      Add the cocoa and flour mixture to the liquid mixture.  Stir until combined.  Add the chopped nuts and stir.

5.      Scrape the batter into the prepared pan with a spatula and spread the batter evenly.  Bake for 23 minutes in a dark pan or until the toothpick comes out fairly clean but with batter on it.  Place the pan on a wire rack and cool for five minutes then, grasping the edge of parchment paper and tipping the pan up over a wire rack, pull the cake onto the wire rack.  Let cool for at least another five minutes and then slip the cake onto a cutting board for slicing.  (See how to cut bar cookies into even, professional slices.)

 

Dennis Weaver is the president of The Prepared Pantry, a full line kitchen store in Rigby, Idaho.  The Prepared Pantry sells kitchen tools, gourmet foods, and baking ingredients including really good cocoa and chocolate baking chips.