First, I want to say how humbled and in awe I am of the outpouring of love and support my family and I have received from numerous people after losing Cleo and sharing my tribute to her. I cannot thank everyone enough for sharing with us their experiences with pet loss, those who have endured the pain caused by FIP, and encouraging us during our time of grief. I was nervous about being so vulnerable in a public way, and this was a very unusual post for the type of blog that Homemade Everyday is. But, I knew this was something I needed to do to honor Cleo, as well as share my experience. If it was helpful or comforting for just one person, then it was beyond worth sharing. I am extremely glad that I shared. The responses I have received have been nothing but incredibly kind and genuine. Thank you to everyone. There is so much healing that can come from times of pain and heartache.
Second, this is the first dessert recipe I have ever shared on Homemade Everyday!!! Yay!! I have mentioned, before, in a previous post that baking was my first love. And, brownies were my signature specialty. In high school, I was known for my milk chocolate brownies. I was constantly receiving requests to make them. Those brownies were the epitome of rich, ultra-sweet decadence. Well, my taste buds have grown up a bit, and I cannot handle quite the same sugary sweetness I used to adore. So, I had my recipe grow up as well. But, by all means, if you love everything extra sweet, please use milk chocolate! This recipe is very versatile when it comes to the type of chocolate.
Now, it’s time for me to get real with you all. The only brownies are fudgy brownies. I’m a purist. In my world a “cake-like” brownie does not exist. What does that even mean?? If you have a dessert that is “cake-like,” it’s a cake. Sure, you can claim you are making a “cake-like” brownie, but in full honesty, you are making chocolate cake. Plain and simple. And, what do we usually do with those “cake” brownies?? Slather a ton of icing on the top. Therefore, a “cake-like” brownie is simply chocolate cake trying to sound like a brownie. 😉 But, that is my personal opinion. I’m cool if you feel differently. Meanwhile, I am going to stick with my fabulously fudgy brownies.
I can’t begin to tell you all the variations I have used for this recipe. I have made everything from peanut butter brownies to white chocolate brownies. There is no limit to how creative you can get. And, if you want your brownies even fudgier, use less flour than I did. I’m planning on experimenting next time by only adding a ½ c of flour instead of 1 c. You never know, until you try something!
I also used whole wheat pastry flour to make these brownies whole wheat. This was the first time I have ever made a whole wheat brownie, and I can’t tell the difference! I was shocked with how perfectly it turned out. I also reduced the amount of sugar for personal preferences. I only had white sugar on hand, instead of light brown sugar, and I still recommend light brown sugar. It adds an extra depth of flavor that I can’t achieve with white sugar.
Fudgy Choco-LOT Brownies
Time: 45 minutes
Servings: 16 Brownies
1 Stick Butter (8 Tbsps.)
12 oz. Bag of High Quality Semi-Sweet Chocolate Chips (or use milk chocolate chips)
2/3 c. Light Brown Sugar
2 eggs room temperature
1 tsp vanilla extract
1 tsp. Espresso **
1 Tbsp. Cocoa Powder
1 c. Whole Wheat Pastry Flour (or regular pastry flour)
1 tsp. Salt
1/8 tsp. Cayenne Pepper **
**You do not have to add the espresso or cayenne pepper, but it is a fabulous suggestion for a brownie with extra depth of flavor. **
- Pre-heat oven to 325 degrees F.
- Melt 1 stick butter and 6 oz. of chocolate chips in small saucepan. (I divide my 12 oz. bag in half to get the 6 oz.). Save the other 6 oz. of chocolate chips.
- After melting, remove pan from heat and add 1 tsp. of vanilla extract. Whisk thoroughly. Then add 2/3 c. Light Brown Sugar to the same sauce pan.
- Set your pan off to the side, and allow the mixture to cool.
- While your chocolate mixture is cooling, place 1 C pastry flour, 1 tsp. Espresso, 1 Tbsp. Cocoa Powder, 1 tsp. Salt, and 1/8 tsp. Cayenne pepper to a fine mesh sifter. You do not have to sift all of your dry ingredients together, but I like to do it.
- After mixing drying ingredients in a large bowl, check your chocolate mixture. You want it to be cool enough so it does not cook your two eggs. When the mixture is comfortable to the touch, whisk your two eggs into the chocolate mixture. It is going to be very thick!
- Now, use a spatula and scoop your chocolate mixture into your bowl with the dry ingredients. Fold, the dry ingredients into the chocolate mixture. You do not want to over mix brownie batter!
- After everything looks incorporated, add the other 6 oz. of remaining chocolate chips and fold once again.
- Grease an 8×8 or 9×9 square pan (I had a 9×9 and I greased my pan with butter). Place brownie batter into the greased pan.
- Bake brownies for 25-30 minutes, until the center is done. I use a toothpick to check the center.
- Allow the brownies to completely cool, cut into squares, and enjoy with a tall glass of milk!
Oh my. These are seriously some of the best brownies. They are so rich, fudgy, chocolatey, and extremely satisfying. When I am hit with a chocolate craving, my go to is these brownies… Or, a certain Oreo Dream Cheesecake from Cheesecake Factory. 😉
I really hope you will give these brownies a try! Keep in mind, you can change the recipe to suite you taste preferences. I have tried this recipe with just about every chocolate chip there is.
Thank you again for all of the support and love. It means the world to me.