Last updated on October 25th, 2024
These Classic Brownies are a rich, decadent dessert from the combination of both cocoa powder and melted chocolate. My vintage inspiration for these Classic Brownies is from my 1979 “Hershey’s Cocoa Cookbook“. Almost everyone loves brownies, however how you prefer will vary from thick or thin, fudgy or cake-like, plain or coated in chocolate frosting.
I’ve taken this late 1970’s recipe and baked it modern:
- Used a combination of both butter and oil
- Added melted chocolate in addition to just using cocoa
- Added additional salt for our modern palettes
How to make Classic Brownies
INGREDIENTS
chocolate:
Chocolate is sold in various forms from dark to light. This is due to the amount of chocolate liquor (cocoa solids and cocoa butter) it contains. Dark chocolate is unsweetened at 100% cocoa, bittersweet is 70% cocoa, semi-sweet is 60% cocoa, and milk chocolate can vary from 10-40% cocoa.
Cocoa powder is 100% cacao without any added sugar. There are two types of cocoa powder: natural and dutch-process. Natural cocoa is lighter in color and acidic, whereas dutch-process is darker in color because it has been processed to neutralize the acid, and has a milder flavor. My favorite cocoa powder is Ghiradelli cocoa powder.
fat:
Butter will provide flavor, however to yield a tender, chewy crumb use oil. When baking always use a mild oil such as canola or ‘extra light’ extra virgin olive oil so that it doesn’t overpower your baked good.
BAKER’S TIPS
baking pans:
Always use aluminum baking pans since they conduct even heat. My favorite is Fat Daddio’s brownie baking pan. There are several options for the size of brownie pan you use. Standard brownie pan is : an 8″× 8″ or 9″x 9″ square pan which will yield a thicker cake-like brownie. Using a 9″ × 13″ or quarter-sheet pan will yield a thinner, fudgy brownie. Be sure to always prep baking pans first with with cooking spray. To easily remove brownies from the pan, line the pan with parchment that hangs over the sides.
simple decoration:
For a simple decoration, just dust the top with powdered sugar. Another option is to frost the brownies with a simple chocolate ganache frosting. Simply place 1 c. heavy cream, 1 T. butter and 4 oz. bittersweet or semi-sweet chocolate (or combination of both) into a double broiler. Once it has melted, remove from stove and add the remaining 4 oz. of chocolate until incorporated. Pour on brownies after they have cooled.
Classic Brownies
Ingredients
DRY INGREDIENTS
- ¾ c. unbleached flour
- 1 c. sugar
- ⅔ c. cocoa
- ¾ tsp. salt
- ½ tsp. baking powder
- ½ c. chocolate chips
WET INGREDIENTS
- 1 c. butter room temp
- ¼ c. oil canola
- 3 eggs
- 2 tsp. vanilla
MIX-INS
- ½ c. nuts (walnuts or pecans) fine chop
Instructions
PREP
- Preheat oven to 350°. Grease 9 x 13 pan (cake-like) or 8×8 brownie pan (fudgy) with cooking spray.
- Whisk together the dry ingredients of flour, cocoa powder, sugar, salt, and baking powder.
- Melt together butter and chocolate chips in the microwave in 30 second increments until incorporated. Set aside.
- In a separate bowl, mix together eggs, vanilla and chocolate chips. Add the dry ingredients and blend until just combined.
- Pour in the melted chocolate butter mixture and nuts and blend until just combined. .Pour into greased pans and bake for 20-25 minutes. Place toothpick in center comes out clean.
BAKE
- Pour batter into greased pans and bake at 375° for 20-25 minutes. Place toothpick in center comes out clean.
- After the brownies have cooled, sprinkle powdered sugar all over the top and cut into bars into squares. Store in container.
