Sometimes all you need is a bite of a perfect brownie. I know that brownie preferences are a deeply personal thing, but for me, that perfect bite has a crispy layer just on the edges and a rich, moist, chewy chocolate center. Classic, simple, perfect. These brownies tick all those boxes, and you can make them in a few minutes with ingredients you probably already have on hand. One piece is enough to satisfy even the strongest chocolate craving, or you could be like me in middle school and split an entire pan with your friends on a Friday night. Do you!
The recipe for these brownies comes from my grandmother’s Anniversary Slovak-American Cookbook. You can see the whole series of Sunday bakes from this cookbook here. This will be my last post in that series, at least for a little while. I’ve enjoyed baking the classic recipes, both American and Slovak, from that cookbook immensely, and it has definitely made me a better baker. But I’ve baked my way through the recipes that inspired me most, and while I’ve got a few traditionally Slovak recipes bookmarked for upcoming holidays, for now I’m going to be making my own recipes on Sundays. If you’ve been following the blog for a while, I hope you’ve enjoyed these Slovak Sunday bakes as much as I have, and that we can all raise a chocolate brownie to the Slovak ladies who put that treasure trove of a book together. And if anyone has a lead on other cookbooks with vintage or family recipes that don’t get baked enough anymore, let me know in the comments!
But back to these brownies. After some experimenting with the original recipe, I decided to double it and put it in a 9” by 13” pan rather than an 8” square. That made a slightly thicker and more satisfying brownie, with a top that had just the right amount of crinkle. The edges still get crisp, but the center stays deliciously moist and rich. It’s comfort food at its finest.
- ¾ cup unsalted butter (12 tablespoons), at room temperature
- 1 ½ cups sugar
- 3 eggs
- 3 ounces unsweetened chocolate, melted
- 1 ½ teaspoons vanilla extract
- ¾ cup all purpose flour
- Preheat the oven to 325°F. Line a 9” by 13” baking pan with parchment paper, making sure to leave enough overhang on two sides to be able to pull out the brownies when they are done baking. Butter the parchment paper.
- In a large bowl, use a hand mixer on medium-high speed to cream together the butter and sugar until light and fluffy, about 2 minutes. Alternately, you could use a stand mixer fitted with the paddle attachment.
- Add the eggs one at a time, waiting until each is incorporated before adding the next. Add the melted chocolate and vanilla and mix to combine.
- Stir in the flour by hand, mixing only until it is just incorporated. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake the brownies for 35 minutes, until the edges are done and a tester inserted into the center comes out mostly clean.
- Set the pan on a cooling rack and let the brownies cool completely in the pan. Remove the brownies by pulling up on the parchment paper and moving the brownies to the counter and cutting them into your desired size.