I have a new recipe notebook and I named it brownies. Five years ago when I started searching for the single best brownie recipe, I came across so many I wanted to keep forever that I simply couldn’t choose just one. There’s this one, and that one, and also this one, and wait until you try today’s recipe. It’s just too good not to share!
I got this recipe from my friend Mor. She said she was bringing some amazing brownies to a party I hosted, so I was really excited to try them. Unfortunately, she couldn’t make it, but I forgave her when she arrived at my next party and brought those same brownies she promised the first time.
That first bite felt good. It was gooey and thick and I wanted to eat it for the rest of my life. I even hummed when I ate it because it was just that good. I couldn’t help myself.
I’ve tried this recipe 3 times now—the first time with molasses, the second without but with an added ¼ cup brown sugar, and the third replacing the ginger with ¼ teaspoon ground cloves and ¼ teaspoon ground nutmeg. All versions were good so you can play with the recipe and use your favorite spices.
- 250 g/9 oz dark chocolate , coarsely chopped
- 100 g/3.5 oz unsalted butter , cut into small pieces
- 3 tablespoons unsulfured molasses
- 1/2 cup (100 g/3.5 oz) granulated sugar
- 2 tablespoons (30 g/1 oz) brown sugar, I used dark
- 3 large eggs , at room temperature
- 1 cup (140 g/5 oz) all-purpose flour, sifted
- ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
Preheat oven to 350F/175C. Line an 8×8-inch baking pan with parchment paper or aluminum foil, leaving enough overhang on the sides for lifting the brownies out after baking.
In a large heat-proof bowl, place chocolate and butter. Heat in the microwave in 20-second intervals, stirring in between each interval, until melted (or set it over a saucepan of simmering water, stirring occasionally). Mix in molasses and sugars. Add eggs, one at a time, and whisk just until combined. Add flour, salt and spices and fold, using a rubber spatula, just until combined. Do not overmix.
Pour batter into prepared pan and smooth the top. Bake for 20 minutes, until the edges are set but the center is still soft. Be careful not to overbake. A toothpick inserted into the center of the brownies should come out with moist crumbs, not dry. Let brownies cool completely on a wire rack, then refrigerate until set for easy cutting. Lift brownies out of the pan using parchment paper and cut into squares.
Store brownies at room temperature or in the fridge in an airtight container for up to 3 days. Brownies can also be frozen for up to 2 months. Thaw them on the counter, still covered, or overnight in the fridge.
Recipe source: Morcake