O.C.S.L.A. SIGNATURE BROWNIE
There’s something magical about a batch of homemade brownies – the rich aroma, the gooey texture, the irresistible flavor. Before diving into the recipe, let’s talk about setting yourself up for success in the kitchen.
Mise en place
One of the best habits to develop when baking (or cooking anything, really!) is mise en place. This French term means “everything in its place,” and it’s a lifesaver in the kitchen. Take a moment to gather and measure out all your ingredients ahead of time. This way, you’re not running to the store or scrambling for a missing ingredient halfway through. Plus, it just makes the whole process smoother and more enjoyable!
Step 1: Melt the Butter and Chocolate
Start by melting your butter and chocolate using a double boiler. Don’t have one? No problem! You can make a double boiler by setting a large bowl over a pot of simmering water, just be careful not to let any water touch the chocolate mixture. Alternatively, at school, I’ve used an electric skillet with a half-inch of water and a tall glass bowl in the center. Whatever you use, remember: never melt chocolate directly on the stove or in the microwave! The slow, even heat of a double boiler is key to avoiding burnt chocolate and ensuring a silky-smooth texture.
Step 2: Add Sugar and Eggs
Once your chocolate and butter are melted, remove the bowl from heat and stir in the sugar. Allow the mixture to cool slightly, then add the eggs one at a time, mixing well after each addition. Adding the eggs slowly helps prevent them from cooking in the warm mixture. After all four eggs are mixed in, add 2 teaspoons of vanilla and 1 teaspoon of almond extract. Trust me on the almond extract—it adds a subtle, sweet depth to the brownies. If you’re out of it, you can substitute with an additional teaspoon ofvanilla.
Note: At this point, the batter will smell amazing! If you’re baking with kids, be ready for some spoon-licking temptation. It’s all part of the fun!
Step 3: Fold in the Dry Ingredients
Add the flour, baking powder, and salt. Gently fold in the dry ingredients until everything is well-incorporated.
Step 4: Prepare the Pan
Pour the batter into a 9×13 baking pan lined with parchment paper. You can also use baking spray or butter to coat the pan, but parchment makes cleanup easy and gives the brownies those nice, clean edges.
Step 5: Bake
Bake at 350°F for 35-40 minutes. At home, my oven usually finishes them in about 35 minutes, but school ovens tend to take a bit longer—closer to 40 minutes. Keep an eye on them, and use a toothpick to test doneness: poke the center, and if it comes out clean, they’re ready! Let them cool in the pan before cutting. (At school, they rarely last long enough to fully cool as my students rush to enjoy them between classes!)
Whether you’re baking for friends, family, or just for yourself, these brownies are sure to impress. Enjoy every gooey, chocolatey bite!
OCSLA Signature Brownie
Equipment
- 9x13 baking dish
- whisk
- bowl
- double boiler
- measuring cups and spoons
Ingredients
- 1 cup unsalted butter
- 4 oz. unsweetened baking chocolate
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoon vanilla extract
- 1 teaspoon Almond extract Optional, If not add more vanilla extract
- 1 cups chopped nuts optional (walnuts or pecans)
- 1 ⅓ cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees.
- (Make sure the oven rack is in the center of the oven.)
- Melt butter and chocolate in a double boiler.
- Stir until melted and smooth.
- Mix in granulated sugar, then beat in eggs, one at a time, with wire whisk.
- Mix in vanilla and almond extract. Stir in nuts, if using them.
- In a separate bowl, combine dry ingredients: Flour, baking powder, salt.
- Fold dry ingredients into chocolate mixture.
- Grease a 9 x 13” pan or line a 9 x 13” pan with parchment paper.
- Pour batter into the 9 x 13” pan.
- Bake in a preheated oven at 350 degrees for about 35-40 minutes.
- Do not overbake, toothpick may have fudgy crumbs on it, but not wet batter.
- Cool pan on a wire rack for 15 minutes before removing (if you wish) brownies from the pan.