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