Hello, Valentine! Look what I made for you — absolutely, positively, without a doubt the best freaking brownies in the whole world.
That sounds like an exaggeration, but hear me out. I really do make the world’s best brownies. Not to brag, not to denigrate other people’s recipes, just laying down the cold, hard facts for you. The brownies that you may or may not have been making from a box are crap, and you need to throw out all of your Betty Crocker mixes and make these now.
Honestly, I got this recipe from a Cathy Guisewite cookbook about a million years ago. My mom was a huge Cathy fan, and even though a few of the comics were, ahem, PG-13 (remember the time Mr. Pinkley tried to sleep with her and she punched him?), I had four of the books practically memorized by the time I was in middle school.
Much of what I know about food, mothers, dogs and women in the workplace, I learned from Cathy. But she also taught me how to make an incredible pan of brownies through her book, “Girl Food: Cathy’s Cookbook for the Well-Balanced Woman.” Over the years, I’ve adapted it so much that it might not actually be recognizable, but it always has the same theme — chocolate. Lots of it. Then add more.
Turns out, the “Cathy” cookbook was edited by Barbara Albright, former editor-in-chief of Chocolatier magazine. No wonder these brownies are the most decadent I’ve ever eaten, filled with three different types of chocolate and enough fudginess to stop a freight train.
Yes, that’s three types of chocolate: unsweetened, semi-sweet and then chips of whatever sort your heart desires. I’ve used milk, semi-sweet, white, peanut butter and even mint with amazing success each time. I originally printed a version of this recipe in the Idaho Mountain Express, but this one is slightly different, I promise.
So, Valentine, here’s my gift to you — the best brownie recipe in the history of ever. Use it wisely, and enjoy responsibly, preferably with those you love. Happy Valentine’s Day!
- 1 cup unsalted butter
- 4 oz. semi-sweet chocolate, broken into pieces (I used Ghirardelli)
- 3 oz. unsweetened chocolate, broken into pieces
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 Tbsp. vanilla extract
- 1 cup gluten-free all-purpose flour blend
- 1 1/2 cups white chocolate chips (try peanut butter, mint, milk or semi-sweet for a different twist)
- Preheat the oven to 350. Lightly grease sides and bottom of a 13×9-inch glass pan (I almost always use coconut oil for this).
- In a large, microwave-safe bowl, heat the butter and chocolate in a microwave on high power for 1 to 3 minutes, stirring halfway through cooking, until the chocolate is melted. Let stand until room temperature.
- In a large bowl, beat the eggs and sugars until light in color. Beat in chocolate and vanilla, then beat in flour until just combined. Stir in chips.
- Scrape batter into prepared pan and spread evenly. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out with fudgy crumbs. Cool on wire rack. Cut, serve, swoon.
- These are the brownies my dog stole off of the counter that one time.
- They are equally delicious when made with Bob’s Red Mill gluten-free baking blend.