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Pantry Brownies

Recipes & Entertaining Ideas

Pantry Brownies

Marc J. Sievers

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Like the search for the perfect LBD or the best olive oil, finding the ultimate brownie recipe is worth all the time and effort, (and it’s delicious!). My Pantry Brownies definitely make the case to be in the running for the ultimate brownie recipe. Decadent and luxurious, these brownies have a crisp, chewy edge that won over everyone who taste-tested them.  If you don’t like a crisp edge, you can bake them at 325 for 45-55 minutes for a softer edge.  Either way, my Pantry Brownies are sure to be a hit!

While some of the ingredients like Pernigotti cocoa powder, Guittard chocolate chips and European-style butter might not be readily available in your local grocery store, they are worth tracking down!  In fact, when I have ingredients that are harder to find, I buy 2 of them, so I can use what I need and also have a backup.  Once you see the difference that these few luxury ingredients make, you will never go back!

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Ingredients (makes 9 large brownies)

  • Butter – 16 tablespoons, unsalted, European-style, melted and cooled, plus more (not melted) for preparing pan

  • Flour – ¾ cup, plus 1 tablespoon, all-purpose, plus more for preparing pan

  • Milk Chocolate Chips – 1 cup, Guittard recommended

  • Sugar – ¾ cup, granulated

  • Dark Brown Sugar – ¾ cup, lightly packed

  • Salt – ½ teaspoon

  • Baking Powder – ½ teaspoon

  • Cocoa Powder – ¾ cup, unsweetened, Pernigotti recommended

  • Chocolate Syrup – ½ cup, Hershey’s recommended 

  • Honey – 2 tablespoons

  • Vanilla – 2 teaspoons

  • Eggs – 3 extra-large, at room temperature, lightly beaten

 Directions

  1.  Preheat the oven to 350 degrees F.  Butter and flour an 8x8-inch square pan.  Set aside.

  2. In a small bowl, add 1 tablespoon of flour and the chocolate chips.  Toss to coat.  Set aside.

  3. Next, in a large bowl add the melted and cooled butter, remaining flour and the rest of the ingredients.  Stir until just combined (do not over-mix!).

  4. Using rubber spatula, fold in the chocolate chips mixed with flour.

  5. Pour the batter into the prepared pan and bake for 35-45 minutes, until the center is just set.  These are very fudgy brownies and inserting a toothpick into the center will not come out clean.

  6. Once the brownies are done baking, transfer the pan to a wire cooling rack and allow to cool to room temperature.

Tip: You can certainly serve these brownies warm alongside a scoop (or 2!) or my Vanilla Bean Ice Cream or my Salted Caramel Ice Cream.  In fact, your friends and family will thank you!

Storing: I store my cooled and cut brownies in an airtight container.  Place a piece of parchment between each layer so they do not stick together.

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