This is the Old Faithful of my brownie collection, the recipe I’ve turned to for years whenever I’ve wanted brownies straight up or needed a base on which to try out some new ideas. […] It’s the recipe I always give to new bakers, knowing they’ll love it — everyone does — and that they’ll always be successful with it. And it’s the recipe I make when I know I’ll have a bunch of people at the house — it’s an easy nibbler (especially if you cut it into 30 mini squares).
Classic brownies are made with unsweetened chocolate. I used to make these with some unsweetened chocolate (2 ounces) and some bittersweet (4 ounces). These days I use all bittersweet (or sometimes all semisweet) because I prefer the roundness you get from those chocolates. Happily, the recipe accepts this change easily, and it will accept others.
These brownies came together very easily – you melt some butter and chocolate then add sugar, egg, vanilla essence and then a small amount of flour. I used oat flour to make these gluten-free as I was planning to share with a GF neighbour and they came out perfectly fudgey. They are, in fact, the perfect brownie.
I made 1/2 of the recipe and used an 8×4-inch loaf pan which worked perfectly.
But I wish I’d made more 😉
Get the recipe for Dorie Greenspan’s Classic Brownies on p 33 of Dorie’s Cookies!
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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