Ree’s Chuckwagon Brownies

The batter for Ree Drummond’s Chuckwagon Brownies is mixed *right* in the saucepan used to melt the butter!! 🍫

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Chuckwagon Brownies
Recipe Courtesy of Ree Drummond
Level: Easy
Total: 50 min (includes cooling time)
Active: 20 min
Yield: 12 large brownies

Ingredients

1 cup (2 sticks) salted butter
1 1/3 cups granulated sugar
1/3 cup powdered sugar
2 large eggs
1 tablespoon vanilla extract
One 4-ounce bittersweet chocolate bar, roughly chopped
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tablespoon instant espresso powder (or instant coffee)
1/2 teaspoon kosher salt
Two 4-ounce semisweet chocolate bars, broken into pieces

Directions

Preheat the oven to 400 degrees F. Lay a long sheet of parchment sideways in a 9-by-13-inch baking pan, allowing it to hang over the long sides by 2 to 3 inches. (This will make it easier to remove the brownies from the pan after baking.)

In a large saucepan, melt the butter over medium heat until just bubbling.

Remove the pan from the heat and add the granulated sugar and powdered sugar. Whisk to combine.

Then crack in the eggs and whisk them in and add the vanilla and bittersweet chocolate.

Whisk until the chocolate is melted and the mixture is smooth.

Then add the flour, cocoa powder, espresso powder, and salt.

Use a rubber spatula to fold everything together until just incorporated, taking care not to beat or overmix.

Spread the batter into the pan in an even layer.

Then dot the top with the semisweet chocolate chunks!

Bake the brownies until they are set but still really gooey in the middle, taking care not to burn the surface, about 22 minutes. Let them cool for about 15 minutes, then cut into squares!

Recipe courtesy of “The Pioneer Woman Cooks: Dinner’s Ready!” by Ree Drummond. Copyright © 2023 by Ree Drummond. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.

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