• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Recipe for Perfection

Easy Recipes That Work

  • Home
  • The Cookbooks
  • Subscribe
  • Most Popular
  • Recipes
    • Beverages
    • Bread
    • Breakfast
    • Desserts
    • Main Courses
    • Salad
    • Sauces
    • Side Dishes
    • Snacks
    • Soup
  • Tasty Tips
    • Food Hacks
    • Products I Like
    • Gift Guides
  • About
    • Work With Me
    • As Seen On
    • Privacy
    • Disclosure
Home » Recipes » Desserts » Brownies & Blondies » Make-Ahead Brownies Recipe from Micheal Ruhlman’s Egg

Make-Ahead Brownies Recipe from Micheal Ruhlman’s Egg

August 19, 2014 By Katie Moseman 2 Comments

Pin1K
Share
Reddit
Tweet40
Yum
Email
1K Shares
Print Recipe Jump to Recipe
Make Ahead Brownies - Michael Ruhlmans Egg

Make ahead… or do what I do and eat them now.

As a huge fan of Michael Ruhlman’s book Ratio: The Simple Codes Behind the Craft of Everyday Cooking, I couldn’t wait to try out this brownie recipe from his new book, Egg: A Culinary Exploration of the World’s Most Versatile Ingredient.  Similar to the recipe that I tried a few weeks ago, Fudgy Brownie Cake, this recipe relies on cocoa powder for its central chocolate flavor.  While I enjoyed the Fudgy Brownie Cake brownies, they were a bit too cakelike for my taste.  Another difference between the two recipes is that these brownies include chocolate chips for an extra boost of chocolate.

These Make-Ahead Brownies are in the middle of the cakey/fudgy continuum, a type of brownie I like to describe as truffle-like.  They are not dense and heavy enough to be called fudgy, and they don’t have those large, chewable crumbs present in a cakey brownie.  Instead, the small crumbs melt away in your mouth like a truffle.

This was the first time I have ever used a natural (as opposed to Dutch-processed) cocoa powder.  I used Ghirardelli Chocolate Unsweetened Cocoa Pouch, 8 Ounce and was very pleased with the chocolate flavor- it was strong and not as mild-mannered as a Dutch-processed cocoa.  The chocolate chips that I used were also new to me: SunSpire Organic Fair Trade 42% Cacao Semi-Sweet Baking Chips, 9 Ounce Bag.  These chocolate chips have a savory roasted coffee note that makes them a bit different than your average chocolate chip.

The original recipe was for an entire half sheet of brownies (the equivalent of two 13 by 9 inch pans), so I’ve scaled it down by half to bake one 13 by 9 pan of brownies.

5 from 1 vote
Print

Make Ahead Brownies

A cocoa-based brownie great for making ahead and freezing, or delicious warm right out of the pan.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Michael Ruhlman

Ingredients

  • 1 cup flour
  • 1 cup unsweetened cocoa powder
  • 2 cups sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup unsalted butter melted and slightly cooled
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350. Line a 13 by 9 inch pan with parchment paper.
  2. Sift together flour, cocoa, and baking powder in a bowl. Add salt.
  3. In another bowl, combine eggs, sugar, and vanilla and whisk till well creamed, then pour in melted butter in a thin stream, whisking continuously.
  4. Combine the wet and the dry ingredients and stir or whisk to incorporate. Stir in chocolate chips.
  5. Pour batter in prepared pan, smooth out evenly, and bake until just set, 20 to 25 minutes.
  6. Cool, turn out on cutting board, and cut brownies to desired size. Wrap each brownie individually in plastic and store in the freezer.

 

 

Pin1K
Share
Reddit
Tweet40
Yum
Email
1K Shares
Vegetable Cookbook

Filed Under: Brownies & Blondies, Desserts, Recipes

Previous Post: « Should You Use White Sugar or Brown Sugar?
Next Post: Roasted Marshmallow Brownie Cupcakes »

Reader Interactions

Subscribe

Comments

  1. Jennifer

    August 30, 2014 at 9:39 am

    5 stars
    These look good. I love the Ratio book too. I keep it close at hand. I haven’t read his latest book yet. What do you think of it?

    Reply
    • Katie

      August 30, 2014 at 11:22 am

      I’ve read Ratio, which is one of my kitchen bibles, and Egg, which has a lot of interesting recipes. I need to get the others from the library when I get a chance. Thanks for stopping by; I’ll have to check out Kitchen Serf! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Covers of I Hate Vegetables Cookbook in paperback and ebook format
Cookbook covers for Fixin to Eat in paperback and ebook format

Subscribe

Categories

Footer

Search Recipe for Perfection

Copyright 2014 - 2017