The best brownie recipe from Lynn Crawford and Lora Kirk

We've got the best brownie recipe for the holidays. Lynn Crawford and Lora Kirk's chocolate fudge brownies make for an elevated take on an easy homespun classic.

The best brownie recipe | Lynn Crawford and Lora Kirk's chocolate fudge brownies

Published: Tuesday 30th November 2021

Makes 9

Preparation time 20 minutes

Cooking time 40 minutes

There's nothing like a stellar sweet treat to close out a fantastic meal, whether during the holidays or at any time of year. And we've got one that's sure to take home the gold: the best brownie recipe from wife duo Lynn Crawford and Lora Kirk's new cookbook, Hearth & Home. This chocolate fudge brownie recipe makes super moist, rich and unforgettable morsels worthy of being served every day, especially during this special season.

Easy to pack, minus the ooey-gooey salted caramel sauce (you can add that part on arrival), these tasty bites also make for a great holiday gift or potluck partner. And, as the best brownie recipe around, you can easily pair them with a great wine from LCBO or a deliciously festive cocktail.

Chocolatey, fudgy and oh so good, this is the best brownie recipe for the holidays. Dig in!

Ingredients

Chocolate fudge brownies

  • 8 oz good-quality semi-sweet chocolate
  • ¾ cup (1½ sticks) unsalted butter, melted
  • 1 ¼ cups granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ¾ cup all-purpse flour
  • ¼ cup cocoa powder
  • 1 tsp kosher salt
  • Vanilla ice cream, for serving

Salted caramel sauce

  • 1 cup granulated sugar
  • ¼ cup water
  • 1 tsp sea salt
  • ¾ cup heavy cream (35%)
  • 3 Tbsp unsalted butter
  • 1 tsp vanilla extract

Method

Salted caramel sauce method

  1. In a small saucepan, heat the sugar and water over medium heat to melt the sugar.
  2. Continue cooking and swirling (not stirring) the sugar until it turns amber.
  3. Whisk in the sea salt and cream. The mixture will briefly bubble up violently. Continue whisking until the sauce is smooth, about 2 minutes.
  4. Stir in the butter and vanilla. When the sauce is creamy and smooth, remove from the heat.
  5. Allow to cool. If not using right away, the sauce can be stored in a sealed container for up to 1 week.

Chocolate fudge brownies

  1. Preheat the oven to 350 F. Line an 8-inch-square cake pan with parchment paper.
  2. Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, stirring after each interval. Set aside the remaining chocolate chunks.
  3. In a large bowl, beat together the melted butter and sugar with an electric hand mixer until smooth. Beat in the eggs and vanilla until the mixture is fluffy and light in colour, about 1 to 2 minutes.
  4. Whisk in the melted chocolate (make sure it is not too hot or it will cook the eggs), then sift the flour, cocoa powder and salt over the mixture. Fold to incorporate the dry ingredients, being careful not to overmix, as this will cause the brownies to be more cake-like.
  5. Fold in the rest of the reserved chocolate chunks.
  6. Scrape the batter into the baking pan and smooth the top. Bake for 20 to 25 minutes, until fudgy and set.
  7. Remove from the oven and cool completely in the pan. The brownies can be stored, covered, at room temperature for up to 3 days.
  8. Serve the brownies warm with a scoop of vanilla ice cream and a generous drizzle of warm salted caramel sauce.
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