Ghiradeli, who?

  FullSizeRender Everyone needs a go to brownie recipe and we're not talking about Betty Crocker or Ghiradeli. Because making desserts from a box is a real Becky move (and not the Becky with the good hair). If you need clarification, please see Beyonce. These are called Prescription Strength Brownies for a reason (and not because of any added THC's). Anyone who believes that the only thing in the world better than chocolate is more chocolate will know what we mean. Surprisingly enough, from scratch brownies are pretty simple. As with any simple recipes, the better the ingredients you put in the better then end product will be. If you've spent any time in the baking section of a nice grocery store or gone to a specialty chocolate shop, I'm sure you've noticed the different kinds of cocoa powder (dark, extra dark, dutch, etc...). What we love about this brownie recipe is that you can class it up or keep it classic simply by trying different cocoas and using different kinds of toppings. Go wild and give something a try. We enjoy finding the darkest cocoa powder we can and topping the brownies with dark chocolate chips and walnuts. A few tips:
  • Brownies bake better in a good quality metal pan. If you're hard up, line your Pyrex pan with heavy aluminum foil.
  • This one will be hard, but these brownies need to cool AT LEAST 30 minutes before you take them out of the pan. I guess this is only important if you need them to present well. If you're making them just for yourself and can't wait just dig them out. They won't be pretty, but they will be gooey and delicious.
  • As with any baking, you'll get better results if all your ingredients are at room temperature before you start.
  • Instead of buttering and flouring the pan you can just use cooking spray, but personally I believe buttering and flouring the pan gives you better results here (others may disagree).
Prescription Strength Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 6-9 brownies
  • 12 Tbsp unsalted butter
  • ¾ cup unsweetened cocoa powder
  • 1½ cups sugar
  • ¼ tsp salt
  • 2 large eggs
  • 1½ tsp pure vanilla extract
  • ¾ cup flour
  • ½ cup toppings (walnuts, chocolate chips, toffee chips, etc.)
  1. Butter and flour 8x8 metal pan.
  2. Melt butter in pan.
  3. Once butter is melted, remove from heat and add cocoa powder. Whisk to combine.
  4. Add salt and sugar, mix to combine.
  5. Add eggs, one at a time, mixing well after each addition.
  6. Add vanilla and mix well.
  7. Sprinkle flour over chocolate mix and mix together, using a spoon.
  8. Pour batter into prepared pan and smooth.
  9. Add desired toppings.
  10. Bake for 28-32 minutes, or until toothpick comes out clean.
  11. Cool for 30 minutes on cooling rack.





Brownies for Two

For the last two years my classroom has been under construction for several months in the middle of the school year. I want my students to still have a chance to cook, even if it is in the microwave. I always have them make mug brownies.

Personally, I haven’t been thrilled with the recipes I have found for mug brownies. But, my high schoolers don’t seem to mind. They’re not bad, just mediocre. America’s Test Kitchen just came out with a molten brownie recipe that you cook in the microwave. It was a Valentines Day miracle! I made them last night and they were delicious (and quite rich)! This is the perfect recipe because it’s quick and so so good!

At the store I was having a hard time finding bittersweet chocolate. Turns out bittersweet chocolate is made of 54% – 60% cocoa. So instead of a baking bar (which was impossible to find) I grabbed some chocolate from the candy aisle and went on my way.


Brownies for Two
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 4 TBSP Unsalted Butter
  • 1 OZ Bittersweet Chocolate, chopped, plus 1 oz broken into 4 equal pieces
  • ¼ C Sugar
  • 2 Large Eggs
  • 2 TBSP Unsweetened Cocoa Powder
  • 1 tsp Vanilla Extract
  • ¼ tsp Salt
  • ¼ C Flour
  • ½ tsp Baking Powder
  1. Microwave butter and chopped chocolate in large bowl, stirring often, until melted, about 1 minute. Whisk sugar, eggs, cocoa, vanilla, and salt into chocolate mixture until smooth. In separate bowl, combine flour and baking powder. Whisk flour mixture into chocolate mixture until combined. Divide batter evenly between 2 (11-ounce) coffee mugs.
  2. Place mugs on opposite sides of microwave turntable. Microwave at 50 percent power for 45 seconds. Stir batter and microwave at 50 percent power for 45 seconds (batter will rise to just below rim of mug). Press 2 chocolate pieces into center of each cake until chocolate is flush with top of cake. Microwave at 50 percent power for 35 seconds (cake should be slightly wet around edges of mug and somewhat drier toward center). Let cakes rest for 2 minutes. Serve.