best brownies ever? also the easiest.
And I’m not even a chocolate person. Yet I LOVE these brownies. I’ve been making them forever, which makes the fact that I’ve never shared them before now truly odd.
Because I’ve shared a lot of brownies with you over the years. Like, a LOT.
Nutella (3 ways!).
Gluten-free (ALSO 3 ways!).
But I needed to make a “basic” batch of brownies this week and THESE are my go-to every time.
Full disclosure – these brownies are unabashedly fudgy. And they are especially delicious cold. So if you are more of the cakey type, these might not be for you…………
I typically make these brownies “straight” – no mix-ins, no swirls of peanut butter, no dusting of confectioner’s sugar. But as I’ve been exploring my essential oils I was dying to try a bit of the Peppermint Vitality oil in this batch.
And as I said above, super easy. Just a handful of simple ingredients (most of which you now hopefully have on-hand!) and quick prep gets these indulgent brownies on the table in short order.
Do you have a fave brownie recipe? Would love to know how this one compares!
SHOP THE POST!
I think (?) from Gourmet
4 ounces unsweetened chocolate
2 sticks (16 tablespoons) unsalted butter, divided and at room temperature
2 cups sugar
3 large eggs at room temperature
1 teaspoon vanilla
5 drops Young Living Peppermint Vitality oil or 2 teaspoons peppermint extract (optional)
1 cup flour (this recipe works beautifully with a cup-for-cup gluten-free flour blend)
1/4 teaspoon kosher salt
Pre-heat the oven to 350 degrees. Line a 9″ x 13″ pan with parchment paper in both directions (see Note, below).
In a small saucepan melt the chocolate with one stick (8 tablespoons) of the butter over low heat. Let cool.
Beat the remaining stick of butter with the sugar till light and fluffy. Scrape down the sides. Add the egg, vanilla, peppermint oil and chocolate mixture and beat again. Add the flour and salt and beat once more. Scrape down the sides. Pour batter into your prepared pan and bake for 30 minutes. Let cool completely in pan on a wire rack. For the neatest cuts, chill in the fridge at this point.
Use the parchment “sling” to transfer brownie to a cutting board; cut into desired shapes.
Note: You can simply grease and flour your baking pan, but for the easiest removal of the brownie I swear by this parchment “sling” It’s created by lining the pan in both directions with parchment paper, with about a 1″ overhang on all sides. The parchment doesn’t really sit neatly in the pan on its own, so prior to lining with it spray the pan with non-stick cooking spray. Place one sheet of parchment in and press to adhere. Spray the bottom of the pan (now lined) again and place the second sheet of parchment in, pressing to adhere.
This delicious recipe brought to you by Sheri Silver
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