Bethany’s Unbeatable Brownies
If you can believe it, book 20 of the Bakeshop Mysteries releases next month! Killing Me Soufflé (shockingly) includes a recipe for soufflé along with a bevy of delectable sweet and savory items that Sterling, Steph, Carlos, and Jules are whipping up on the Southern Oregon Coast. I thought it would be fun to share a recipe that didn’t make the cut—Bethany’s Unbeatable Brownies. Bethany is known for her brownies and of course she made a delicious batch in this book, but sadly there wasn’t space to include it. I hope you enjoy these rich and decadent brownies. Pro tip: serve them with a scoop of vanilla or coffee ice cream.
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Bethany’s Unbeatable Brownies
30
minutes40
minutes0
minutesIngredients
1 cup 1 unsalted butter (2 sticks)
8 oz 8 dark chocolate
1 ½ cups 1 ½ sugar
½ cup ½ brown sugar
2 2 eggs
2 tsps 2 vanilla extract
1 tsp 1 salt
¾ cup ¾ all-purpose flour
⅓ cup ⅓ unsweetened cocoa powder
1 cup 1 dark chocolate chips or chunks (optional, for extra chocolatey goodness)
Directions
- Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper or spray with a baking spray.
- In a microwave safe bowl, combine the butter and chopped dark chocolate. Melt them together in 30-second intervals, stirring between each interval until smooth and glossy.
- Whisk the sugars with the melted chocolate until fully combined and slightly cooled.
- Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to over-mix.
- If you’re adding chocolate chips or chunks, gently fold them into the batter.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Once cooled, slice the brownies into squares. Enjoy!
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