As some of us may know, boxed brownies have nothing over this homemade chocolate brownies recipe. Homemade chocolate brownies taste much better than the one’s you get out of that Duncan Hines box or that Betty Crocker Box.
It’s okay, we have all been guilty of making boxed brownies, but this brownies recipe will make you say no to boxed brownies for a long time. Trust me.
I personally am a chocoholic. I love chocolate. I have to have at least one fix of chocolate a day. What’s a better way to get dessert and a chocolate fix than with brownies?
When you get a boxed brownie mix, the chocolate is in a controlled portion, that you can’t really change. However, when making brownies from scratch, you can control how much chocolate you put in and what type of chocolate goes into your mix (which is a really good thing).
Obviously, the better the chocolate you use in the recipe, the better the brownies are going to taste.
With this recipe, you will be saying, “Bye-bye Betty” and “Hello, Heaven!”
Please try this recipe and tell me what you all think. I think this brownie recipe deserves 5 (out of five) stars, don’t you? Don’t worry, I’ll share my famous brownie recipe on here, too. I just felt that these are pretty good for anybody, and they’re fool-proof.
Just follow the instructions, and you should be fine. If you are having any trouble, please do not hesitate to ask me any questions.
Ingredients for Chocolate Brownies
This chocolate brownies recipe has several ingredients that make it stand out- one being the pistachios. The other being the cream cheese frosting. Literally, so good.
It’s recommended that if you can find a disposable aluminum baking pan, definitely do so. It’ll save you so much clean-up and headache.
• Baking pan- A (13x9x1-inch) disposable aluminum baking pan- this will save you so much clean-up. But don’t get caught on finding one if you already have a 13-by-9-inch pan already.
• Non-stick cooking spray- use butter if you wish, but this just helps the brownies come out of the pan like a dream.
The Chocolate Brownies Base
- All purpose flour – preferably unbleached for a little bit of added flavor. You can experiment here and use whole wheat pastry flour too.
- Baking powder – for leavening.
- Salt – I recommend fine-grain sea salt if you have it. Table salt works fine too.
- Bittersweet or semisweet chocolate and unsweetened chocolate – yes, you need two kinds of chocolate for this recipe. I recommend the best that you can afford, but feel free to use all bittersweet or semisweet chocolate if you prefer.
- Unsalted butter – if you plan on using salted butter, simply omit the salt from the recipe.
- Sugar – Granulated or natural cane sugar.
- Vanilla extract – pure vanilla extract, preferably the best you can afford. It makes all the difference.
- Large eggs – cold if you want the brownies to be fudgier, at room temperature if you prefer them to be a bit cakey.
The Cream Cheese Frosting
- Cream Cheese – you’ll want this at room temperature to make this frosting, so definitely prepare ahead of time if you’re planning on making this frosting.
- Powdered Sugar – this is what will sweeten this delicious concoction; there is no substitution for this- it is so finely milled and perfect to make a creamy cream cheese frosting.
- Unsalted Butter – this cuts some of the sourness in the cream cheese frosting and adds some malleability and nice flavor.
- Grated orange zest – an unexpected addition, but it makes for a delectable cream cheese frosting.
Pistachios and toasted flaked (desiccated) coconut – these toppings with the cream cheese frosting bring these chocolate brownies to unimaginable heights. So good.
How to Make Chocolate Brownies Recipe
These brownies do have a couple components, but they’re nothing difficult to prepare.
First you’ll need to set your oven rack in the lower middle position and preheat the oven to 325°F. This will make for the best baked brownies.
Next, put an 18×12-inch sheet aluminum foil over bottom and up long sides of pan, leaving some overhang along each long side. Spray the foil with some nonstick spray and set the pan aside.
Now, here comes the chocolate brownies batter
Whisk together the flour, baking powder, and salt in small bowl and set it aside.
Over medium-low heat in a medium saucepan, stir both chocolates and the butter together until melted and smooth and remove it from the heat right away and let the mixture cool for about 5 minutes.
Into the saucepan, whisk in the sugar, vanilla, and then the eggs. Whisk it all together until glossy and smooth, which will take about 1 minute. Add in the flour mixture and whisk it all together until you no longer see the flour in the batter.
Once the batter is prepared, pour it in the prepared pan and bake for about 24 minutes until a baking tester (toothpick, knife, or skewer works fine) inserted into the center of the brownies comes out with some moist crumbs attached. Cool the brownies completely.
While the brownies are cooling, prepare the cream cheese frosting
To prepare the cream cheese frosting, you will need a large bowl. Then, in the large bowl, beat together the room temperature cream cheese, powdered sugar, butter, and some finely grated orange zest. Set the cream cheese aside.
Top the brownies
This is the best part. The topping… Spread the entire cream cheese frosting over the top of the cooled brownies, sprinkle on the shredded coconut and the chopped pistachio nuts. Cover, making sure not to smoosh the frosting, and chill for at least an hour before serving.
After a brief stint in the refrigerator, you’ll want to use the foil overhand and remove the brownies from the pan. With a sharp knife, cut the brownies into 18 pieces.
You can go smaller, but I don’t suggest it. The brownies can be served cold or at room temperature. I suggest refrigerating them up to a week, covered well, for best storage.