I’m sure we’ve all made a few brownie recipes over the years, right? And each one of us for sure has a different brownie preference. Some of us prefer brownies with the gooey, almost uncooked like center or fudgy brownies that are a bit more dense. There’s also cake like brownies that are soft, and have a tender crumb. Brownie recipes are everywhere, so how do you know which one to try?
Whenever I’m researching any new recipe, I like to look for variations in the ingredients that stand out from the typical recipe. With brownies, I found the most common ingredient that is used is cocoa powder with a combination of semi-sweet chocolate. I absolutely love using cocoa powder for chocolate flavor in a recipe . But then I discovered this brownie recipe that calls for using unsweetened chocolate instead of cocoa powder. So I was definitely intrigued to try out the recipe. Around the same time I came across the brownie recipe, I found this amazing brownie bites pan. I am a huge sucker for finding bakeware with cute tiny shapes that allow you to make your favorite recipes into bite size delights. I love mini food, so it was destined to happen. The new brownie recipe with the new brownie bites pan. Yes! I was taking a chance trying this new recipe but from the first attempt the result was simply, wow! Yes 100% wow. I was taken to a whole new level of brownie. And I really think the use of the unsweetened chocolate is what gives this brownie a nice richness to it.
I have actually never made this recipe as a standard brownie, it’s actually just the recipe I prefer to use when I’m making the brownie bites. But that doesn’t mean you can’t make it as a regular brownie. The recipe is just so good, you can make it pretty much in any pan and it will always just be amazing. The outside of the brownie has a bit of a crisp to it and the inside is perfectly soft and gooey, so it gives a nice smooth mouth feel. Yum! Keep in mind though, that these brownies can overcook in a matter of minutes. Then, it turns into a cakey brownie. Not my personal fave but if you like that kind of brownie then you can cook it longer. But trust me, these are best eaten warm and gooey.
Preheat your oven to 350º and have all of your ingredients prepped and ready to go. Spray each well of the brownie bite pan, or an 8 inch square baking pan. (If using an 8 inch square pan, heat your oven to 375º). Bring about 2 inches of water to a simmer in a medium saucepan. Put the butter and the unsweetened chocolate in either a double boiler, or a heat proof bowl and set it over (but not touching) the simmering water. Stir the mixture with a rubber spatula often, until it is completely melted and combined. Remove the pan from the heat but keep the bowl over the water to keep the mixture warm.
In a large bowl, whisk together the eggs, sugar, and vanilla. In another bowl, gently whisk together the flour and the salt. Pour the warm chocolate mixture over the egg mixture and whisk together. Keep the bowl over the water to keep the batter warm, this will aid in making brownies with a shiny, crackly top. With a rubber spatula, quickly fold in the flour mixture, and then the chocolate chips. Scoop the mixture using a scoop measuring 2 Tablespoons and spoon the batter into the brownie bite pan. Or, pour the mixture into the prepared square brownie pan, spreading it evenly.
Bake the brownies in the brownie bite pan for 7 minutes, then rotate the pan and bake for 7-8 more minutes until the brownies are shiny and cracked on top. If you are baking this in a square brownie pan, bake for 10 minutes, then rotate the pan and bake for 10 minutes more. Remove from the oven and place the pan on a wire rack.
At this point, if you are using the brownie bites pan, I like to use a butter knife, or my thin cake tester and run it along all four sides of each brownie. This really helps in the release of the brownie and it only takes about a minute. Using a kitchen towel, secure the cooling rack together with the brownie pan, and flip the brownies onto the cooling rack. 1 or two brownies tend to stay in the pan, so all you need to do is give it a gentle shake and they come out. I turn the brownie bites right side up immediately and let them cool for only 1-2 minutes.
They will keep in an airtight container for up to 2 days, or you can freeze them well wrapped for two weeks, up to a month. But you’ll actually just want to eat them all right away.