Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Watch how to make this recipe.
Chuckwagon Brownies
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- Level: Easy
- Total: 50 min (includes cooling time)
- Active: 20 min
- Yield: 12 large brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 430
- Total Fat
- 25 g
- Saturated Fat
- 15 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 3 g
- Sugar
- 41 g
- Protein
- 4 g
- Cholesterol
- 72 mg
- Sodium
- 216 mg
The batter for these brownies is mixed right into the saucepan, much like their saucepan cookie counterparts, which — fortunately or unfortunately, whatever your perspective — makes them incredibly easy to get in the oven. They bake up gooey and rich, with a deep flavor helped along by the addition of espresso powder. But the read star of these rich little rascals in the unapologetic later of chocolate pieces that are baked right on top. I don’t know who I think I am with this recipe, but “chocolate freak” mush be in there somewhere.
- Level: Easy
- Total: 50 min (includes cooling time)
- Active: 20 min
- Yield: 12 large brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 430
- Total Fat
- 25 g
- Saturated Fat
- 15 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 3 g
- Sugar
- 41 g
- Protein
- 4 g
- Cholesterol
- 72 mg
- Sodium
- 216 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Lay a long sheet of parchment sideways in a 9-by-13-inch baking pan, allowing it to hang over the long sides by 2 to 3 inches. (This will make it easier to remove the brownies from the pan after baking.)
- In a large saucepan, melt the butter over medium heat until just bubbling.
- Remove the pan from the heat and add the granulated sugar and powdered sugar. Whisk to combine.
- Then crack in the eggs and whisk them in and add the vanilla and bittersweet chocolate.
- Whisk until the chocolate is melted and the mixture is smooth.
- Then add the flour, cocoa powder, espresso powder, and salt.
- Use a rubber spatula to fold everything together until just incorporated, taking care not to beat or overmix.
- Spread the batter into the pan in an even layer.
- Then dot the top with the semisweet chocolate chunks!
- Bake the brownies until they are set but still really gooey in the middle, taking care not to burn the surface, about 22 minutes. Let them cool for about 15 minutes, then cut into squares!
