Easy Recipe For The Best One Pot Brownies

And if you’re asking, what is the best way to make pot brownies?…this recipe works just fine, as long as you don’t get too high and forget to add the “secret ingredient”. For a collection of real pot brownie recipes go here, will ya? The rest of us is in for a legal treat…

Seriously, this brownie recipe makes the best chocolate chip brownies I’ve ever had in my life. The one-pot method is very easy, and you can control the chocolate richness according to your personal taste without sacrificing texture or flavor.

Rich, Moist Chocolate Brownies

This recipe fills a full-sheet cookie pan or a commercial hotel pan. I would definitely make the whole recipe because 1) the brownies are that good, and 2) you can bribe the maintenance guy or your car mechanic, or even find a new spouse with your surplus. However, you can scale the recipe down to a half or a quarter – just make sure you have enough batter for at least 1-1 1/2 inches of filling for whatever size pan you’ll use. The finished brownie should be 1 1/2-2 1/2 inches tall, with a moist center.

How To Make The World’s Best Brownies

Ingredients

• 1 pound unsalted butter
• 3 cups granulated sugar
• 3/4 cup water
• 4/12-ozs bags semi-sweet chocolate chips (yes, 3 pounds!)
• 12 large eggs
• 2 Tablespoons pure vanilla extract (I love Mexican vanilla!)
• 4 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt

The “Best Brownie” Method

• Preheat the oven to 375 degrees and spray your baking pan
• Bring the butter, sugar and water to a boil and whisk until smooth; remove from heat
• Whisk half of the chocolate chips into the hot liquid until thick and smooth
• Add eggs and vanilla and stir vigorously until well combined
• Sift flour, soda, cinnamon and salt together and stir into the batter until it is free of lumps or white flour specks. Don’t over-mix, o.k.?
• If you like chopped nuts in your brownie – now is the time to add 2 cups, or so
• Fold in the second half of chocolate chips and stir until nicely distributed. Don’t stir too much, though – you want to keep the chips in shape (not melted)
• Pour the brownie batter into your pan and bake at 375 for about 45 minutes. The center area should feel firm to the touch, a tooth pick should pull out clean.
• Let the brownies cool off (in the pan, on a rack) for at least 20-30 minutes before you cut and serve them. The flavors need a little time to develop fully after baking.

Aside from chopped walnuts, pecans, or almonds, you may also add rum-soaked raisins, brandied cherries, crumbled marzipan or almond paste, white chocolate chips, butterscotch chips, peanut butter (add with the eggs and vanilla), or even more chocolate chips (my favorite!). And if you insist on that particular “herb” – here’s the supposedly proper procedure: “How to make pot brownies”.

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The done-ness thing is a bit tricky, but I’m sure you’ll get a feel for it after the first or second time. The correct timing can make the difference between a great brownie and a world-class brownie. Leave it in the oven too long – it will be on the dry side. Take it out too soon – the center is definitely under-baked. Look for the “darker brown” patch in the middle of the pan, after about 30 minutes baking time. It means there is still too much moisture (raw batter) inside of your brownie. As soon as the surface color is evenly brown, remove the pan from the oven. You will have to experiment a little to get your favorite texture results. We usually like our brownies a bit gooey in the center, but under-baked is not good. It’s worth it to practice this – your “failures” are still yummy!

Would you be so kind and tell me about your results in the comment box below? I can’t wait to hear your opinion of my best brownie recipe!

As always, I give you a few select recommendations for your tool upgrades and specialty food shopping below. The brownie pans are fabulous (cut recipe in half) and a good vanilla is more important than we might think!
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