Chocolate Brownie Addiction Recipe
Make Chocolate Brownie Addiction Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brownie Batter
Mix-ins & Finish
Pan Preparation
Method
Brownie Batter
- 1
Preheat and prepare pan
Preheat oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Grease the parchment with 1 tablespoon butter or oil.
- 2
Melt butter and chocolate
Place 170 g unsalted butter and 170 g semisweet chocolate in a heatproof bowl. Melt over a saucepan of barely simmering water (double boiler), stirring until smooth and glossy. Alternatively microwave in 20-30 second bursts, stirring between bursts, until fully melted. Remove from heat and let cool 3–5 minutes.
- 3
Combine sugars and eggs
In a medium bowl, whisk together 250 g granulated sugar and 50 g light brown sugar. Add 3 large eggs and 2 tsp vanilla extract and whisk until smooth and slightly thickened (about 30 seconds).
- 4
- 5
Dry ingredients
Sift (or whisk) together 95 g all-purpose flour, 30 g unsweetened cocoa powder, 1/2 tsp fine salt, and 1/2 tsp espresso powder (optional). Fold the dry mixture into the chocolate-egg batter with a rubber spatula until just combined. Do not overmix; a few streaks are okay.
Mix-ins & Finish
- 6
Add mix-ins
Fold in 150 g semisweet chocolate chips (or chopped chocolate) and 75 g roughly chopped walnuts or pecans, if using, reserving a small handful to sprinkle on top.
- 7
Bake
Scrape the batter into the prepared pan and smooth the top with an offset spatula. Sprinkle the reserved chocolate chips/nuts on top and lightly dust with 1 tsp sea salt flakes. Bake in the preheated oven for 22–28 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (for fudgy brownies) or mostly clean for cakier texture.
- 8
Cool and finish
Remove from oven and let cool in the pan on a wire rack for at least 1 hour to set. Use the parchment overhang to lift brownies from the pan. Optionally dust with 1 tbsp powdered sugar, slice into 9 or 12 squares, and serve. Store airtight at room temperature up to 3 days or refrigerate up to 5 days.