Cooking @ Home: Chewy Chocolate Brownies

I know, there’s going to be no shortage of holiday baking coming up in the next few weeks. We just finished with pumpkin pie a week or so ago, and a couple of weeks from now, it’ll be time for cookies, pecan pie and all manner of delicious treats. “Who needs a chocolate brownie recipe right now?” I hear you ask.

I think the cold weather season is the perfect time for a brownie. As the weather starts to turn on us, a nice warm brownie, either fresh from the oven or reheated in the microwave for a few seconds, is absolute bliss. It’s your choice if you want to add a scoop of vanilla ice cream on top. I certainly would never discourage you from doing so. When it’s snowing outside, a little warm treat like this can certainly brighten your day.

Ordinarily, I would encourage everyone to prioritize technique over expensive ingredients. And while it’s true that my fridge remains stocked with store-brand butter, I did try this recipe with both the store brand and a more expensive, higher butterfat butter like Kerrygold. This is one of a few recipes where you will indeed be able to taste the difference so, if you have the higher quality butter available to you, break it out for this recipe. But, if not, the everyday stuff will still make a very tasty treat.

I like these particular brownies because they aren’t too sweet, unlike some others I’ve had in the past. They also have a nice fudgy texture that is the differentiation between a brownie and a small cake in my book. So whether it’s now or sometime in the new year, I hope you’ll take the opportunity to give them a try!

Alex Gallegos is an enthusiastic home cook who enjoys trying new recipes and learning new techniques. Find this recipe and others like it at PlatefulsOfFlavors.com.