Chocolate Brownie Tips

I make my brownies from scratch, which means I try to keep a ready supply of unsweetened cocoa powder. I used to make the mistake of buying generic store-brand cocoa powder.

Now I know better: Generic cocoa powder is inferior. You can tell, especially if you use it to make your own chocolate frosting. I only buy Hershey's cocoa powder now, although Ghirardelli is excellent too.

Don't cheap out when you're making brownies. If you want good brownies, buy the good stuff.

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I confess I don't always do this. For some reason I rarely buy chocolate chips, so I usually make brownies without them.

That said, chocolate brownies are always improved by chocolate chips. They make the brownies extra moist and gooey. I've never once regretted adding chocolate chips to my brownies!

Most brownie recipes will instruct you to grease and flour the baking dish. Unless you're using a nonstick dish, it's necessary to prevent the brownies from sticking to the glass like glue. Although I do recommend following this step, I suggest substituting the flour with cocoa powder.

Flour is fine, but the powdery white stuff will usually show up on your brownies. Cocoa powder will blend better.

It's not uncommon for me to tweak and experiment with a recipe. However, when it comes to brownies, you should always use the recommended amount of baking powder or baking soda. It should be a tiny amount, usually 1/4th of a teaspoon. This will be more than adequate! Too much baking powder will give your brownies a more puffy, cake-like consistency.

Frosted brownies are superior to unfrosted brownies. Scientific fact!

For the best results, spread a smooth, creamy chocolate frosting over the brownies while they're still quite warm. The warmth will make the frosting easier to spread.

Moist, luscious brownies are excellent by themselves. But they're even better when they're wedded with a dollop (or two or three) of vanilla ice cream!

Yes, I do recommend vanilla, although I am also partial to chocolate chip cookie dough. But ice cream that's too flavorful runs the risk of dominating the chocolatey goodness of the brownies.

Always use the pan size specified by the recipe. If your pan is too large, the brownies will be thin and dry. But if the pan is too small, the brownies will likely have undercooked centers.

Also, choose a glass dish or a light-colored baking pan. A dark pan will typically yield brownies with crispy, overcooked crusts.