Old fashioned brownies are rich, dark chocolate brownies with a soft chewy center, firm edges and a crackly top. Easy and simple to make using just one bowl. A family favorite!
Since Valentine’s Day is coming up I thought I’d share with you a recipe for old fashioned brownies.
These brownies have a soft chewy center, firm crisp edges and a sugary, crackly top. They are rich, chewy, fudgey, dark chocolate brownies.
They are super simple to make – using just one bowl. So make yourself or someone you love some of these old fashioned brownies
I like the old fashioned kind of brownies. The chewy, fudgey kind with firm edges and a softer center. My friend told me we could be brownie buddies since I like the softer center brownies and she likes the firmer outer edge brownies – especially the corner pieces.
I’ve made these brownies a couple of times now and they come out consistently every time – chewy, rich and with an intense dark chocolate flavor.
These brownie are so simple and straightforward to make I wonder why anyone would use a boxed mix. You could dress them up with some vanilla ice-cream if you want – but I like them just as they are.
A lot of readers have made these with their kids or grandchildren – so if you’re looking for a fun recipe to make with your family then this recipe is for you.
A couple of notes:
- It’s important to let the cooked brownie cool before remove it from the pan. If you try and remove it too soon the whole brownie could break up into a bunch of pieces – so wait about 30 minutes before flipping the whole brownie out of the pan. Once the brownie has cooled in the pan, gently loosen around the edge of the pan and the brownie with a thin metal spatula, you should then be able to easily flip the brownie out of the pan. Also, you’ll get a cleaner cut on the individual brownies if you wait for the whole (uncut) brownie to cool and slice it up once it’s out of the pan.
- I used dark chocolate chips which gives these brownies a rich, dark chocolate, slightly bittersweet flavor but if you wanted to lighten the brownies up a bit you could use regular chocolate chips.
- Did you know that brownies will cook more quickly in a metal pan versus a Pyrex pan? I cooked mine in a metal 9 x 13 non-stick pan. If you are using Pryex you may need to cook your brownies a little bit longer than stated in the recipe below. There are all kinds of interesting brownie tips in this article.
- This recipe is from Hershey’s kitchens. They have a lot of great recipes – so go check out their site if you’re looking for a great chocolate baking recipe.
Old Fashioned Brownies
A rich, dark chocolate brownie with a soft chewy center, firm edges and a crackly top. Easy and simple to make using just one bowl.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 minutes
- Yield: 24 brownies
- Category: Dessert
- 3/4 cup Hershey’s cocoa
- 1/2 tsp baking soda
- 2/3 cup butter – melted
- 1/2 cup boiling water
- 2 cups sugar
- 2 eggs
- 1 1/3 cup all purpose flour
- 1 tsp vanilla
- 1/4 tsp salt
- 1 cup dark chocolate chips
- Preheat oven to 350 degrees.
- Grease a 9 by 13 baking pan.
- Add cocoa and baking soda to a large bowl and stir to combine.
- Melt 2/3 of a cup of butter over low heat on the stove (or melt butter in the microwave). With a wooden spoon, stir 1/2 of the melted butter into the cocoa and baking soda. Stir until combined.
- Add 1/2 cup of boiling water to bowl with cocoa and butter. Stir until combined and smooth.
- Add sugar, eggs and the rest of the melted butter to the cocoa mixture. Stir until combined.
- Sift in 1 1/3 cup of flour. Add vanilla and salt. Stir until combined and batter is smooth.
- Add dark chocolate chips to batter and stir until combined.
- Pour into prepared baking pan and smooth the top out with a wooden spoon. Bake for between 35 and 40 minutes. Mine took 35 minutes. Test with a toothpick for doneness.
- Cool for 30 minutes in pan. When cool, remove from pan and cut into 24 brownies.