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Fab Recipe: Better Than Brad Pitt Brownies

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I came across this brownie recipe while I was leafing through the pages of a celebrity tabloid magazine and was intrigued by the title. My curiosity got the best of me and ended up making it at home. I fell in love with the rich, dense, fudge-like texture brownies. I put own spin on it and in my opinion, tastes even better. I kept the name and it is by far my favorite brownie recipe of all time. Hope you enjoy!

Photo: @sherriesvaorsthecity

Fab Recipe: Better Than Brad Pitt Brownies
 
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Author:
Recipe type: Dessert
Serves: 15 squares
Ingredients
  • For the Fudge Brownie:
  • 7 oz unsweetened chocolate, chopped finely
  • 4 oz semisweet chocolate chips
  • 2 Tablespoon cocoa powder
  • ¾ cup butter
  • 1¼ cup sugar
  • 3 whole eggs, at room temperature
  • ¾ cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon instant coffee powder
  • 1¼ cup toasted and chopped walnuts

  • For the Dark Chocolate Ganache:
  • 1½ cups heavy cream
  • 12 oz semi-sweet chocolate chips
  • Coarse Sea Salt for sprinkling on top
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line a 9 by 9 by 3” high square baking pan with foil.
  3. Set aside.
For the Fudge Brownie
  1. Melt together the butter, unsweetened chocolate,and semisweet chocolate chips in a medium bowl over simmering water. Allow to cool slightly.
  2. Add sugar and stir by hand with a rubber scraper.
  3. Add in the egg and continue to mix until combine.
  4. Fold in the flour, salt, instant coffee powder and walnuts.
  5. Pour into prepared baking pan and evenly spread with an offset spatula.
  6. Bake for 20 minutes, until a toothpick inserted in the center comes out with slightly moist crumbs. The top will have a dull sheen to it. Do not OVERBAKE!
  7. Set aside to cool completely.
For the Dark Chocolate Ganache
  1. Place the cream in a small saucepan.
  2. Bring to a boil and immediately pour it over your semisweet chocolate chips.
  3. Let it sit for 10 seconds and start whisking until all the chocolate is melted and mixture is smooth.
  4. Pour this on top of the cooled brownie.
  5. Sprinkle with coarse sea salt on top.
  6. Refrigerate until the chocolate ganache is set.
  7. Cut into 15 squares.
FAB TIP: Use a knife dipped in hot water to slice the brownies into perfect squares. Make sure to wipe the knife clean with a kitchen towel every after slice.

Happy baking!

Savor Every Moment,
Sherrie

Comments

  1. Anci says

    Hi, Sherrie! I just tried making this. Completely forgot to include a teaspoon of salt in the mixture….hope it won’t affect the outcome too much. Does the mixture get quite gooey n stick together after you put in the eggs and dry ingredients? Looking forward to more recipes and posts from you! Love your Instagram and blog!

    • Sherrie Tan says

      Hi Anci, you will be okay without the salt. Because you will be adding more on top. The mixture will be sticky but just try your best to even it out on the top before you bake it. Thank you for your kind words. I hope this helps! 🙂