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
- ½ 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