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SSC Brownies

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Introduction

Discover the irresistible world of brownies with our signature recipe, SSC Brownies. This delectable treat brings together classic ingredients and a touch of innovation to create a dessert that promises both indulgence and satisfaction. The key to its success lies in the precise combination of rich chocolate flavors, moist texture, and subtle crunch.

Tips for this Recipe

  • Ensure your butter is at room temperature to aid proper mixing and creaming.
  • Measure ingredients accurately, especially chocolate chips, to maintain the perfect balance of flavors.
  • Be patient during the melting stage when combining different types of chocolates for a uniform taste throughout the brownie.

Why You Will Love This Recipe

SSC Brownies are designed to delight your palate with an unmatched depth of chocolate. Whether enjoyed as a standalone dessert or paired with coffee, these brownies offer the perfect blend of sweetness and richness that keeps you coming back for more.

Ingredients

  • Nonstick cooking spray or unsalted butter (for greasing)
  • 1 cup (8 oz/250 g) cold unsalted butter, cut into small cubes
  • 2 cups (12 oz/375 g) semisweet chocolate chips
  • 1 cup (6 oz/185 g) bittersweet chocolate, chopped
  • 3 large eggs
  • 1 cup (8 oz/250 g) sugar
  • 1 tbsp pure vanilla extract
  • 3/4 cup (4 oz/125 g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 3/4 cup (1 1/2 oz/45 g) crisped rice cereal (optional)

Advised Equipments

To achieve the best results, consider using these recommended equipment:

  • Stand Mixer (for creaming butter and sugar) – Hamilton Beach 15-Cup Handhlöp/Stand Mixer, Stainless Steel Bowl & Attachments Set
  • Silicone Baking Mat – OXO Good Grips Nonstick Silicone Baking Mat
  • Heat Resistant Spatula – Flexible Spoon by Pioneer Woman
  • Digital Kitchen Scale – Chef’s Tacitus 12-Inch Folding Digital Food Scale with Measurement Markings for Dry and Liquid Ingredients
  • High-Speed Blender (for smooth batters) – Vitamix Professional Series 500 Series Standard Size Blender
  • Rubber Spatula (easily mixes and scrapes batter) – OXO Good Grips Nonstick Silicone Spatula, Medium-Large
  • Digital Thermometer – Instant Read Digital Kitchen Meat Thermometer with Precision Temperature Range of 10°F (5.6°C) to 238°F (114°C)
  • Bench Scraper (for dividing and shaping batter) – OXO Good Grips Silicone Baking Mat with Rolling Pin Stand + Flat & Extended Sided Edge Scrapers
  • Double Boiler Set – Zojirushi USA 1-Cup Digital Electric Hand Mixer with Silicone Whisk (for melting chocolate)
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SSC Brownies

SSC Brownies

amanda

Equipment

  • - Stand Mixer (for creaming butter and sugar) - Hamilton Beach 15-Cup Handhlöp/Stand Mixer, Stainless Steel Bowl & Attachments Set

  • - Silicone Baking Mat - OXO Good Grips Nonstick Silicone Baking Mat

  • - Heat Resistant Spatula - Flexible Spoon by Pioneer Woman

  • - Digital Kitchen Scale - Chef's Tacitus 12-Inch Folding Digital Food Scale with Measurement Markings for Dry and Liquid Ingredients

  • - High-Speed Blender (for smooth batters) - Vitamix Professional Series 500 Series Standard Size Blender

  • - Rubber Spatula (easily mixes and scrapes batter) - OXO Good Grips Nonstick Silicone Spatula, Medium-Large

  • - Digital Thermometer - Instant Read Digital Kitchen Meat Thermometer with Precision Temperature Range of 10°F (5.6°C) to 238°F (114°C)

  • - Bench Scraper (for dividing and shaping batter) - OXO Good Grips Silicone Baking Mat with Rolling Pin Stand + Flat & Extended Sided Edge Scrapers

  • - Double Boiler Set - Zojirushi USA 1-Cup Digital Electric Hand Mixer with Silicone Whisk (for melting chocolate)

Ingredients

  • Nonstick cooking spray or unsalted butter for greasing

  • 1 cup (8 oz/250 g) cold unsalted butter, cut into small cubes

  • 2 cups (12 oz/375 g) semisweet chocolate chips, plus 1 cup (6 oz/185 g)

  • 4 oz (125 g) bittersweet chocolate, chopped

  • 3 large eggs

  • 1 cup (8 oz/250 g) sugar

  • 1 tbsp pure vanilla extract

  • 3/4 cup (4 oz/125 g) all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp kosher salt

  • 3/4 cup (1 1/2 oz/45 g) crisped rice cereal (optional)

Instructions

1

Instruction 1

Preheat the oven to 375°F (190°C). Lightly spray or grease a 9-by-12-inch (23-by-30-cm) baking pan with cooking spray or butter.
2

Instruction 2

Combine the butter, the 2 cups chocolate chips, and the bittersweet chocolate in a metal bowl or the top pan of a double boiler and place over (not touching) simmering water. Heat, stirring, until all of the chocolate is melted and the mixture is smooth. Remove from the heat and let cool until still warm but not too hot to touch, about 5 minutes.
3

Instruction 3

In a large bowl, combine the eggs, sugar, and vanilla and stir until well blended. Pour the egg mixture slowly into the warm chocolate mixture, stirring until thoroughly combined. Let cool to room temperature, about 15 minutes.
4

Instruction 4

In a medium bowl, stir together the flour, baking powder, salt, the remaining 1 cup chocolate chips, and the crisped rice cereal, if using. Add to the cooled chocolate mixture and stir just until combined. Be careful not to overmix. Pour the batter into the prepared pan and smooth the top with a rubber spatula.
5

Instruction 5

Bake just until a toothpick inserted into the center comes out clean, about 35-40 minutes. Be careful not to overbake. Transfer to a wire rack and let cool completely in the pan, then refrigerate until well chilled, about 4 hours. Cut into bars and serve. Store leftover bars in an airtight container at room temperature for up to 3 days.
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