Last updated on May 14th, 2014
THESE BROWNIES TASTE LIKE HEAVEN ON EARTH. They are slightly gooey, definitely decadent, and not too sweet. In other words, they are Very Serious Brownies. The step-by-step recipe:
To start, line a square 8×8-inch baking pan with parchment.
Tip: If your parchment paper refuses to mold to the shape of your pan, do what I do, and first spray the pan with a little vegetable spray. The paper will adhere without a hitch.
Now put 2 1/2 sticks of softened butter in the bowl of a standing mixer.
Yes, I realize that’s a lot of butter.
Add 1 1/3 cups of super-fine sugar, which is not much sugar at all…
And beat them to a light, fluffy consistency.
Next, head into your pantry, and return with 8 ounces of bitter-sweet chocolate. The good stuff will contain at least 60% cacao.
Break off 2 squares (2 ounces)…
And coarsely chop them with a knife. Set aside.
Roughly break up the remaining 6 ounces of chocolate, and slowly melt them in a bowl set over a pan of simmering water.
While the chocolate is melting, set a fine-mesh sieve over a bowl…
Add to the sieve 1/2 cup of flour…
And a generous 1/2 cup of the best baking cocoa you can afford.
Then, with your hips swaying to this old Eydie Gorme tune, sift the dry ingredients by tapping the side of the sieve with your hand.
Did you know the aforementioned tune was composed by husband-and-wife songwriting duo Barry Mann and Cynthia Weil? ‘Tis true. They also wrote “You’ve Lost That Lovin’ Feeling.” And approximately 1 billion other pop hits.
Cynthia Weil has twice responded to me on Twitter. She even re-tweeted one of my tweets.
Don’t pretend you’re not impressed.
Now admire the fluffy cone of cocoa you’ve created.
Finally, crack 4 large organic eggs into a blue and white china bowl…
And beat them to smithereens with a fork.
With the mixer running at medium speed, gradually add the beaten eggs to the creamed butter and sugar.
Detach the mixing bowl, and bring it to your work-station.
And use it to fold the melted chocolate into the butter and sugar.
Then fold in the chocolate pieces…
And the dry ingredients you sifted while listening to Eydie Gorme.
And then…
And then…
Pour the beautiful batter into the parchment-lined baking dish, and smooth the top with your spatula.
This next step is crucial.
Are you ready for it?
You might as well lick the mixing bowl, too.
I did.
Bake at 350°F until slightly puffed, and a knife or a wooden skewer inserted in the center of the pan comes out semi-clean (you want some moist crumbs to stick to the knife) — about 40 minutes.
Let cool for at least one hour (or refrigerate over night), and then cut the cake into lots of delectable little squares.
Oh baby. This is pure, unadulterated bliss.
And here’s a copy-and-paste version of the above:
My Very Serious Brownies
Kevin Lee Jacobs (www.kevinleejacobs.com)
1 1/4 cups (2 1/2 sticks) unsalted butter, thoroughly softened
1 1/3 cups super-fine sugar
8 oz good-quality (at least 60% cacao) bitter-sweet chocolate
1/2 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
1/2 cup baking cocoa
4 large organic eggs, beatenSet the oven rack at the lower-middle position; preheat the oven to 350°F.
1. Line a square 8×8-inch baking dish with parchment paper.
2. Put the butter and sugar in the bowl of a standing mixer, and beat them until light and fluffy.
3. Break off 2 ounces (2 squares) of chocolate, and coarsely chop them and set aside. Melt the remaining chocolate in a bowl set over a pan of simmering water.
4. While the chocolate is melting, sift together the flour, baking powder, salt and cocoa.
5. Bit by bit, beat the eggs into the sugar and butter mixture. Then detach the work-bowl from the mixer, and bring it to your work surface. Using a spatula, fold in first the melted chocolate, then the chopped chocolate, and finally, the dry ingredients. Pour the batter into the prepared baking dish. Bake until slightly puffed, and a toothpick inserted in the center comes out almost clean — about 40 minutes. Cool completely before cutting into small squares.
Think you’ll try these Very Serious Brownies? You can let me know by leaving a comment. As always, I love to hear from you.
Other mind-numbing posts you might enjoy:
The Best Asparagus Tart in the World
A Sip-and-Stroll Garden Tour
House Tour Part 1: The Music Room
Renee says
Oh! Oh! Oh! These sound (and look) so good! I’ll make them this weekend for my two boys!
Tracy says
You got me with “not too sweet”. I’ll try them.
Marjean says
Since I must restrict myself to just ONE brownie, I confess I will not cut as many “little” squares out of my pan of chocolate goodness! Oh, yum…
Brenda Johnson says
Oh Baby indeed!!! These moist fudge like brownies are bites of heaven! Such intense chocolate flavor from combining the cocoa powder and the dark chocolate (and despite the recent news reports disputing dark chocolate health benefits- I choose to believe they still exist!) Really- EVERYTHING is better with butter- more butter- more better! Decadent and delicious- nothing you can get from a boxed mix or store purchase to be sure! These treasures are for the TRUE lover of great brownies! They don’t disappoint!!! Thanks for sharing!!!!
Donna Scramling says
Yum! Yum! Yum!
terri says
Oh my……first mistake was reading this recipe while tied to my workstation. Am quite ready for a chocolate feast!
This recipe sounds absolutely sinful and I am ready to sin,sin, sin with only a smear of batter leaving but a telltale hint of what has happened~ am sure the divine chocolate aromas seeping from the oven won’t give me away!
Rhonda Strahler says
Thank you for the “song of the day” which will play and re-play in my head ALL DAY!! Promise I will try the brownies too!
Heidi Haas says
I feel like I would cut these into much larger sections……
Erin Brady says
Yum! I will definetly make these! Except mine will be much larger portions 😉
Suzanne K says
O.M.G….!!!! I love everyone’s comments about cutting bigger pieces… I think I’ll cut mine into ONE big piece! That way I can say ‘I just had one piece!’
YVONNE MORAM says
HI Kevin I seem to be to be the only English person who reads your web sight(i adore it) but with the recipes in America you have measuring cups, here in England we have scales, and measure everything in LBS AND OZS, SOMETIMES KILOS AND GRAMMS BEING I AM THE OLDER GENERATION POUNDS AND OUNCES I SENT TO AMAZON FOR SOME OF YOUR TYPE MEASURING CUPS AND THEY SENT ME CUPS WITH ML METER MEASURE ON THEM I HAVEN’T A CLUE HOW TO ADAPT THIS INTO MY UNDERSTANDING ONE CUP HAS GOT ON THE HANDLE(1 CUP=250ML HOW DO I USE THESE FOR DRY MEASURING? ANY WAY YOUR CHOC: RECIPE ABOVE IS WHAT I WANT TO BAKE IF YOU COULD PUT YOUR RECIPES IN LBS AND OUNCES I TOO COULD MAKE SOME OF YOUR LOVELY THINGS YOU BAKE SORRY TO BE A NUISANCE,MANY THANKS YVONNE MORAM P S OR TELL ME WHAT IS MARKED ON YOUR CUP MEASURES BYE X
Louise McGrattan says
Hello Yvonne. I am Canadian and I have the a similar problem except my old recipes are in cup measures and the new recipes are in metric. I I finally found an apron that has everything written on it. If you google you can find a conversion chart and go from there.
Annette says
These look good, next after another batch of biscotti ( your recipe but cherry almond).
Many years ago I accidentally omitted the egg in a batch of brownies. The cooled result was paving tiles! Eggs are now one of the FIRST ingredients I pull out when reading a recipe.
Lulu says
Mark, would adding a bit of coconut ruin this recipee??
Joann says
THEY LOOK SOOOO GOOD. WILL MAKE FOR SURE. THANKS…KEVIN !!
Mary Moonflower says
You have made my day, Kevin! When I am dipping my finger into this delicious batter, my roomy hips swaying about the kitchen, the aroma of sweet chocolate wafting through the air, cheeks bulging with this decadent confection, I can NOW blame it on the Bossa Nova !!
Arthur in the Garden! says
Yummy!!!! 🙂
MEGAN BLACK says
ok- My brownie story of all time was when I was 12 and my friend Janet and I made a batch and decided we might just as well sit on bed and eat the whole bowlful without baking them. Pure heaven— until mom came home and discovered the chocolate smears on her quilt made from her engagement napkins. It was all hand stitched. My mom was the sweetest woman who ever lived and she did not get angry. But I was very sad until years later we discovered a way to get the chocolate out. Another time, Mom made a batch and after setting the pan on a burner to cool, she turned the burner on before any were eaten. The smoke alarm was too late to save the treats. Mom lived to be 95 and loved chocolate all the way. I will make your recipe for her 100th birthday celebration on June 15th. And I won’t sit on the bed!! Or set the pan on a burner….
Judy Hines says
My mouth is literally watering!
Valerie C. says
These look amazing! I’m making them for sure! Thanks for yet another wonderful recipe 🙂
Yvonne F says
I have a meeting tomorrow that be a perfect place to share these!! I have to admit that I was expecting to see Lily the Beagle in the photos somewhere. I realized that I look for her sweet face in your recipes. More Lily!!
Stacy green says
I have a silly story about a batch of “special” brownies. I work as a 911 dispatcher and once had a call from a young man asking for medical aid for his grandmother. Thinking it was likely heart problems or stroke or one of the many ailments of the elderly, I didn’t ask probing questions right away. When he mentions “she’s trippin’ out”, red flags went up! Come to find out, his grandmother ate quite a bit of his “special” brownies unawares of its psychedelic properties and began hallucinating. Sadly her “fantasy hallucination” was only to fold invisible laundry!
Lynda says
Too fun!(ny)… The Edie song was a very special touch!
Gail B says
Will this recipe work just as well if I use a Red Willow bowl instead of the blue ? ; )
despina says
Tender and moist should always be associated with brownies. These look divine!
Chit says
Wow…serious brownies indeed! I enjoy reading this step by step instructions…I can imagine e how much more if I am seeing you in actual action,! You must be an enjoyable company!
Anne in Vermont says
Hi Kevin,
I am shopping for a stove, the burners of which will be propane. Not sure about the oven. If you use propane please would you tell me what stove you have and whether the oven is also gas or electric?
Thanks, Anne
Jillian says
These look so scrummy Kevin I must be the second English person who reads your newsletter and love it :))) but find adapting the recipes problematic too.still will dream about your brownies until I can find a conversion chart.
I love the garden updates too keep up the good work and thanks Kevin always look forward to the Newsletter arriving. Jillian
Linda says
I love they way you describe your cooking techniques!!! Makes me smile!!!
Kirsten says
Hmmmmmmmmmmmmm
Kara says
Hi Kevin,
I’m going to bake your brownies and compare to the ones I always make! How many recipes did you try out before you decided these were the best ones? Just wondering! Here’s the one that I use:
Glazed Chocolate Chip Brownies
2/3 cup butter melted
2 eggs, lightly beaten
1 tsp vanilla extract
2 cups sugar
1 1/3 cups all-purpose flour
3/4 cup baking cocoa
1/2 tsp baking soda
1/4 tsp salt (I skip)
1/2 cup water
1 cup (6 ounces) semisweet chocolate chips
Glaze:
3/4 cup semisweet chocolate chips
1/4 cup milk
2 Tablespoons butter
1-1/4 cups confectioners’ sugar
1 tsp vanilla extract
In a bowl, combine the butter, eggs and vanilla.
Combine the sugar, flour, cocoa, baking soda and salt; add to the butter mixture and mix well. Stir in water and chocolate chips until combined. Pour into a greased 13x9x2 in baking pan. Bake at 350 F for 30-35 min. or until brownies pull away from sides of the pan.
Glaze:
In a saucepan, combine the chips, milk and butter until chips and butter are melted. Remove from the heat; whisk in the confectioners’ sugar and vanilla until smooth. Cover and refrigerate until frosting is room temperature.
I like this because its quick and easy to make although I skip the glaze because its got plenty of sugar in it already!
Vicki says
I’m another serious brownie lover!!! I will share the recipe we have loved, altho I hardly ever make it unless I am taking it to be shared!!!
OUTRAGEOUS BROWNIES
Ingredients:
4 sticks unsalted butter
5 cups semi-sweet chocolate chips
6 oz. unsweetened chocolate
6 large eggs
2 tbsp. + 1 tsp. powdered instant espresso
2 tbsp. vanilla
2 ¼ cups sugar
1 cup all purpose flour
1 tbsp. baking powder
1 tsp. salt
3 cups chopped walnuts
Directions:
In a double boiler, melt together the butter with half of the chocolate chips and unsweetened chocolate until smooth. Cool to room temperature. In a large bowl, combine the eggs, espresso, vanilla and sugar. Stir in the chocolate mixture and mix. Stir in flour, baking powder, and salt. Fold remaining chocolate chips and walnuts in.
Pour into a standard sized brownie pan. Bake at 350 degrees for 30 minutes.
COOL OVERNIGHT IN REFRIGERATOR…
Makes 20 brownies.
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These came from Home and Family, a TV show with Christina Ferrare and Mike Berger.
It’s from February of 1997.
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Otherwise, I use my mom’s old recipe!!! And I splurged on that pan that gives all the brownies edges!! YUM……
Cannot wait to try this one out!!!!
Do you dare to stop being SERIOUS, and start being OUTRAGEOUS????
Dee says
Another Brit here. I read your newsletters as soon as they come in and then go back onto your site and read the articles and recipes over and over as the weeks go by. I have made up many of your recipes and most are now among my favourites. Being diabetic and also gluten and lactose intolerant I have to make substitutions with the ingredients but they all work out really well. I’ll be making these brownies tomorrow and am sure they will be perfect too.
Joy says
I am making these brownies as i am sending this comment. When i licked the bowl, it was almost as if i was licking cold icing/chocolate. I am now just appreciating the wonderful smells that are baking and can’t wait for the finished product. thank you for sharing
Marci says
Oh, Kevin, you rascal! How divine these are! Alas, there is but one thing wrong with them…
there is not ENOUGH of them! So…I just made more! YUM!
Teal says
My 12 year old son and I baked these today and they are amazing, especially since they’re not too sweet. I am teaching him too cook. Girls love a guy who cooks. 😉
Lee says
U don’t put in walnuts?
Lisa G says
I finally made these last night…they are to DIE for!! About 10 minutes after I put them in the oven, I noticed the “coarsely chopped chocolate” I had set aside…OOPS! I sprinkled it over the top of the brownies and let them finish baking, and it turned out just fine (although I had a hard time finding a chocolate-free location on top where I could stick in a toothpick to test their done-ness). They are fabulous, and I can’t wait to make them again, maybe remembering to stir in the chocolate at the right time! :-0
stephanie hamilton says
i have been meaning to make these forever, it seems. FINALLY got around to it just now. my very best friend is driving for two days to come see me. thought it might be a great surprise for her…and ME! they are baking as we speak, so i haven’t tasted them yet but the batter is HEAVEN!!! i can not wait for these to be done. your recipes are so wonderful….thank you so much for sharing them with all of us! Merry Christmas to you and have a wonderful New Years!!!
Stef
Julie says
These brownies look Devine!!! I had to chuckle. I have the same Chinese bowls (from an antique store in St Paul, MN) I use them everyday -all day! The depth and diameter are great for so many uses! Yes including beating eggs! Carry on. Your posts are quite delightful!
rosemary freitas says
question, up in the photos you mention adding 1/2 cup of cocoa but in the graph form you mention 8 ounces of cocoa. I thought 1/2 cup was 4 ounces?
Lynn says
Are you sure that all of yummyness goes into an 8×8?
Jill says
cracked me up! first the roomy hips, THEN the BIssa Nova. really needed the laugh.
Jacki Kropf says
They are in the oven! Batter and music wonderful. Making them for treats for husbands church deacon meeting. They may prove to be too sinful to take! Lol
Kevin Lee Jacobs says
Hi Lynn – Yes, the batter fits into an 8×8-inch pan.
Hi Jacki Kropf – These are sinfully delicious. The deacons are in for a real surprise!
LeeCarlson says
Cannot do Brownies without nuts. They cut the richness and you can eat a dozen then. Yum. They all sound marvelous but the one with nuts is the best. Outrageous.
Rachel says
You KNOW I can’t wait a full hour for them to cool! I can hardly wait the 40 minutes for them to bake. The best way to eat a fresh hot brownie? In a bowl with french vanilla ice cream!
Frederque Jennette says
Great Recipe and equally great song by Eyde G., I remember it well!!!!!!!!!!!
Deb says
Orgasmic!
Lillian says
Love your blog and your writing SO MUCH! Have learnt approximately 1 billion useful things since I started reading it. Thank you 🙂
sigrid wübbenhorst says
godd mornig I have a question: can I put them cold and freeze them – have you experience? i have to make lots of them but very small time this time I would like to help me this way
would be nice you gave me answer
thanks from germany
sigri
Kevin Lee Jacobs says
Hi Sigri – Yes! Let cool, then freeze. To save space, I freeze the whole, uncut slab. Wrap first in plastic wrap and then aluminum foil to avoid freezer burn. No need to defrost — frozen brownies are delicious!