Some prefer a very cake-like brownie while others desire a more chewy, fudge-like brownie. It really doesn’t matter which one tickles your fancy more, you simply can’t go wrong with a good brownie! Either way you slice it, this brownie recipe is a great combination of both the cake-like as well as the more chewy fudge-like brownie.

Best chocolate brownie recipe is a recipe which my family has always really enjoyed. It is a great afternoon snack bar as well as a perfect solution to that midnight chocolate craving.

In my book, this chocolate brownie recipe takes the cake.

Ingredients:

• 8 – 1 ounce squares of unsweetened chocolate
• 1 cup of butter
• 5 large eggs
• 3 cups of sugar (or your favorite sugar substitute)
• 1 tablespoon of vanilla
• 1 1/2 cups of flour
• 1 teaspoon of salt

1) Preheat the oven to 350°. Grease a 9 x 13 pan with either a non-stick cooking spray, butter, or by lining it with parchment paper.

2) Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer (either hand or stand), beat eggs, sugar and vanilla at high speed for 10 minutes. Blend in chocolate mixture, flour and salt until just mixed. Pour into prepared pan.

3) Bake for 35-40 minutes. Cool and frost if desired, using either a homemade frosting or a store-bought one.

Also with this best brownie recipe, if you would like to, then feel free to add nuts like walnuts, pecans, almonds, etc. into the batter prior to baking. After all it all depends on what you or your family are in the mood for!

This brownie recipe is simple, quick, and a great alternative to store-bought brownies. I am guessing that this chocolate brownie recipe will quickly become YOUR favorite too!

Happy baking!

Kayla

Still, a few state that the brownie’s creation is because of the mass production of chocolate in the late 19th century. Because there was so much chocolate to be had, it was no longer only enjoyed by the rich. Everyone could have some! Now isn’t that the best news of all…

With the addition of such a fine treat, it couldn’t have been long before the history of the brownie began to form. Whether one company created it or the recipe evolved from various families still remains a mystery but one thing is certain… brownies are delicious and one of America’s favorite desserts!

According to one theory, the brownie evolved from a bitter cake, like coffee. Soon it was sweetened with sugar, as sugar became more available in the late 18th century. Once it became a sweeter dessert it was not only popular with the adults, but children who happened to run across a brownie or two in their kitchen, also enjoyed it!

In 1780 a man by the name of John Hanan opened the first chocolate factory followed by the introduction of cocoa powder in 1828. After cocoa was invented it wasn’t long before the first chocolate bar made its way onto the scene. In 1842, the Cadbury Company of England developed that idea and it was an instant hit with all the locals and beyond.

In addition to the discovery of the brownie, what about that name “brownie”. It is believed that the name “brownie” was derived from… that’s right, you guess it… its color. When the brownie was first baked, same as now, it had a dark brown color in the confection which eventually led to its name… brownie.

Another interesting theory of the origin of the name “brownie” comes from a feature article in the Sears Roebuck Catalog of 1897. In this catalog, you could mail order chocolate candies that were named after cartoon elves. Yes, that’s right… I said elves. These elves were created by Palmer Cox and were displayed in a series that started as “The Brownies: Their Book” and some believe that that is how the name “brownie” was created.

Once invented and named the history of the brownie evolved even more. It went public; pictured in ads, magazines, cookbooks, and a brownie mix was even sold in the Sears Roebuck Catalog. By the 1920′s brownies could be purchased in local bakeries or made right in your own kitchen.

But really, how ever you slice it, brownies are tasty and worth every bite. The history of the brownie may be uncertain but their popularity isn’t and many people all around the world love them!

I have a great friend who just absolutely loves chocolate! He can have chocolate ice cream with chocolate syrup and chocolate sprinkles and not even bat an eye! I’ve never been that much of a choc-o-holic myself, but he absolutely loves this recipe! The funny part is so do I.

This recipe is great to make because not only does he love it (with all the chocolate), but so do I (with the chocolate caramel combo).

This caramel chocolate cheesecake recipe is perfect for birthdays, nights in, or special occasion parties. You too will find that this easy chocolate cheesecake is a huge crowd pleaser! Try one out for yourself.

Ingredients:

• 3 (8-oz) packages cream cheese, softened
• 1/2 cup sour cream
• 1 cup sugar
• 8 oz fine-quality bittersweet chocolate (not unsweetened), chopped
• 1 chocolate wafer premade crust (or your favorite recipe!)
• 3/4 cup heavy cream
• 4 large eggs
• 1 teaspoon vanilla

Directions:
1) Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden.

2) Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream.

3) Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed. Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

4) Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 55 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

5) Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate.

Yum-o! Such a great partnership between caramel and chocolate… you’re sure to wonder why you didn’t stumble across this tasty recipe sooner! Enjoy all you can and wash it down with a big glass of milk…you just might need it.