Christine Koh

Hello!

I'm Christine Koh, a music and brain neuroscientist turned multimedia creative. I'm the founder + editor of Boston Mamas, co-author of Minimalist Parenting, co-host of the Edit Your Life podcast, and creative director at Women Online. Drop me a line; I'd love to chat about how we can work together!

The Only Brownie Recipe You'll Ever Need

This is a bold statement, I know! But seriously, I have been making this brownie recipe for years and it always elicits happy groans, clamoring for more, and declarations of, "OMG this is the best brownie I have ever eaten!" I figured that now that it's getting cooler and ovens are firing up again, I should arm you with this recipe. I'll snap better pictures soon; this photo is an old one from when Laurel turned the brownies into adorable, delicious brownie bites.

Below is my adaptation of a mocha brownie recipe I clipped from Bon Appétit. I edited the recipe to cut the coffee (to make it kid-friendly) and nuts (to make it nut-allergy-friendly) and simplify the process. These brownies are super moist and excellent with a smear of peanut butter on top.

INGREDIENTS

  • 1 3/4 cup of semisweet chocolate chips (split)
  • 3/4 cup (1 1/2 sticks) unsalted butter, plus extra for pan
  • 2 cups sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup sour cream (you can sub with yogurt or applesauce in a pinch)
  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • Powdered sugar

1. Preheat oven to 375°F. Butter a 9 x 13 inch pan. Line with waxed paper, extending over 2 sides of pan and butter paper. (You can use cooking spray but I prefer the taste of butter.)

2. Stir 1 cup of chocolate chips + butter in small saucepan over low heat until melted. Cool to lukewarm. Using electric mixer, beat sugar, eggs, and vanilla in medium bowl until fluffy, about 5 minutes. Add chocolate mixture and sour cream; beat just until blended. Add flour, cocoa powder, and salt and beat just until blended. Stir in remaining 3/4 chocolate chips (if you prefer, you can use walnuts, peanut butter chips, or white chocolate chips).

3. Transfer batter to pan. Bake until tester inserted into center comes out with moist crumbs attached, about 35 minutes. Transfer pan to rack and cool completely. Cut into squares. Top with powdered sugar.

This recipe doubles beautifully if you need a lot of brownies. If you want to make brownie bites (Laurel made these for a party and we also make them around the holidays), simply wait until the brownies cool then break up and roll into ~1-inch balls. Roll in regular sugar, powdered sugar, and/or cocoa powder. So pretty!

Image credit: Christine Koh


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