The Best Brownie Recipe Ever
I bake A LOT so I do not tread lightly when I say this is the best brownie recipe ever. This recipe is modified from a Bon Appétit recipe for mocha brownies that I clipped a million years ago from a subscription but I have since modified the recipe to simplify some steps and also make it kid-friendly and nut-free. I literally have not deviated from this brownie recipe for the past 20 years because everyone freaks out over them! These brownies are rich and super moist and come out perfect every single time. Laurel and Violet can totally make these together without me! Laurel has also made these into brownie balls for parties.
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Butter or spray to coat the pan
1 12-ounce bag of chocolate chips, split into 8 + 4 ounce amounts (this translates to roughly 1.5 cups)
3/4 cup (1 1/2 sticks) unsalted butter
2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 cup sour cream
Preheat oven to 375°F. Butter or spray a 13 x 9 x 2-inch metal or glass baking pan. Line with waxed paper, extending over 2 sides of pan. Butter or spray paper.
Stir 8 ounces of chocolate and butter in a saucepan over low heat until melted. Set aside
Using an electric mixer, beat sugar, eggs, and vanilla in a bowl until blended. Add chocolate mixture and mix until blended. Stir in sour cream. Add flour, cocoa powder, and salt and mix until blended. Stir in remaining 4 ounces of chocolate chips.
Transfer batter to pan. Bake until tester inserted into center comes out with moist crumbs attached, about 35 minutes. Transfer pan to rack; cool completely. Cut into squares and top with powdered sugar.