You can make all kinds of flavor combinations of these gourmet brownies!
Take the time to master one base recipe, and you’ll unlock more than five ways to customize this at-home gourmet brownie. From Oreo to Biscoff, and plenty of flavors in between, serve up a little something for everyone at your next get together.
Khara Westergard shares her base recipe for you to build your ultimate brownie from!
You can find more of her ideas and recipes on Instagram by following @balsamicbaker.
Makes enough for 1 8” or 9” greased pan.
Double recipe for a 9″x13” pan. Triple for a 13”x18” 1/2 bakers sheet pan.
Preheat oven to 350° F
Bake 30-35 min. or until it looks done in the center.
Mix dry ingredients well, sift, & set aside:
3.4 oz. (About 3/4 C. Fluffed) All-Purpose Flour
1 oz. (About 1/4 C.) Unsweetened Cocoa Powder
1/2 tsp. Salt (+ 1/8 tsp. if using unsalted butter below)
In a separate bowl mix wet batter well. Beat butter & sugars together 1st, then beat eggs & vanilla in very thoroughly. Until thickened & a trail is left by beaters:
4 oz. (1/2 C. Or 1 stick) Butter – MELTED
2.6 oz. (1/3 C.) Packed Golden Brown Sugar (C&H brand tastes best)
5.3 oz. (2/3 C.) White Sugar
2 XL (or L) Egg
1 tsp. Vanilla Extract
Mix wet & dry ingredients together, stop just before fully mixed toadd mix-ins (then finish mixing):
1/2 – 3/4 C. Chocolate Chips or other mix-ins*
Bake as directed at top of recipe. Let cool completely, 1.5-2 hours. Measure brownies before cutting.
*I like 1/4 C. Semi-Sweet & 1/2 C. Milk Chocolate. Use good quality chocolate for best results. For gourmet brownie mix-ins get creative with crunchy varieties of cookies, & candies. Swirl in sauces, or generous amounts of nut or cookie butters. Top with frosting or ganache drizzle after cooling. Consider sprinkles where appropriate. Drizzles or thin piped frostings are most successful when applied just before cutting with a small amount of refrigerated set time prior (soft set). Or, apply after cutting for an appetizing drip over the sides look.
Gluten-free Adjustments: Replace flour with a Gluten-Free rice based even exchange flour + 1 1/2 Tbsp. Cornstarch.