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Pioneer Woman Chuckwagon Brownies

Pioneer Woman Chuckwagon Brownies

Pioneer Woman’s Chuckwagon Brownies is made with butter, granulated sugar, powdered sugar, bittersweet chocolate, eggs, vanilla extract, flour, cocoa powder, instant espresso powder, kosher salt, and semisweet chocolate. This delicious brownie recipe creates a rich and indulgent dessert that takes about 1 hour to prepare and can serve up to 16 people.

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Ingredients Needed:

  • 2 sticks (1 cup) salted butter, plus extra for greasing the pan
  • 1 1/3 cups granulated sugar
  • 1/3 cup powdered sugar
  • 4 ounces bittersweet chocolate, chopped
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1 tablespoon instant espresso powder
  • Pinch of kosher salt
  • 8 ounces semisweet chocolate, chopped

How To Cook Chuckwagon Brownies :

  1. Preheat the oven: Set the oven to 400°F (200°C) and grease a 9×13-inch baking dish with butter.
  2. Melt the butter: In a medium saucepan, melt the 2 sticks of butter until just bubbling, then remove from heat.
  3. Mix sugars and chocolate: Whisk in the granulated sugar and powdered sugar until smooth. Add the bittersweet chocolate and stir until melted.
  4. Add eggs and vanilla: Stir in the eggs and vanilla extract until fully combined.
  5. Add dry ingredients: Fold in the flour, cocoa powder, espresso powder, and a pinch of kosher salt until well incorporated.
  6. Transfer to the pan: Pour the batter into the greased baking dish and spread evenly. Sprinkle the chopped semisweet chocolate over the top.
  7. Bake: Place in the oven and bake for 22 to 25 minutes, until the center is just set.
  8. Cool and cut: Let the brownies cool completely in the pan, then cut into 16 pieces or your preferred size.
Pioneer Woman Chuckwagon Brownies
Pioneer Woman Chuckwagon Brownies

Recipe Tips

  • Use room temperature eggs: Cold eggs can affect the texture of your brownies. Make sure they’re at room temperature before mixing for a smoother batter.
  • Don’t overbake: Take the brownies out when they are just set in the center. Overbaking will make them dry, so check them at the 22-minute mark.
  • Melt chocolate slowly: When adding the bittersweet chocolate to the melted butter, stir it slowly off the heat to prevent burning or seizing.
  • Sift the cocoa powder:This will help you avoid lumps and give you a smoother brownie texture.
  • Cool completely before cutting: If you cut the brownies while they’re still warm, they’ll crumble. Let them cool completely for clean, neat slices.

How To Store Leftovers

  • Refrigerate: Let Leftovers Chuckwagon Brownies cool completely to room temperature. Then, store them in an airtight container in the fridge for up to 5 days.
  • Freeze: Cool Leftovers Chuckwagon Brownies to room temperature, wrap them in plastic, and place them in a freezer-safe container. Freeze for up to 3 months. To thaw, leave them at room temperature before serving.

Nutrition Facts

Serving Size: 1 of 16 servings

  • Calories: 322
  • Total Fat: 19 g
  • Saturated Fat: 11 g
  • Cholesterol: 54 mg
  • Sodium: 111 mg
  • Total Carbohydrate: 40 g
  • Dietary Fiber: 2 g
  • Sugars: 31 g
  • Protein: 3 g

More Pioneer Woman Recipes:

Print Recipe

Pioneer Woman Chuckwagon Brownies

Author: Sabrine Hajri Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: C Chuckwagon Brownies
Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesRest time: 25 minutesTotal time:1 hour Servings:16 servingsCalories:322 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman’s Chuckwagon Brownies is made with butter, granulated sugar, powdered sugar, bittersweet chocolate, eggs, vanilla extract, flour, cocoa powder, instant espresso powder, kosher salt, and semisweet chocolate. This delicious brownie recipe creates a rich and indulgent dessert that takes about 1 hour to prepare and can serve up to 16 people.

Ingredients

Instructions

  1. Preheat the oven: Set the oven to 400°F (200°C) and grease a 9×13-inch baking dish with butter.
  2. Melt the butter: In a medium saucepan, melt the 2 sticks of butter until just bubbling, then remove from heat.
  3. Mix sugars and chocolate: Whisk in the granulated sugar and powdered sugar until smooth. Add the bittersweet chocolate and stir until melted.
  4. Add eggs and vanilla: Stir in the eggs and vanilla extract until fully combined.
  5. Add dry ingredients: Fold in the flour, cocoa powder, espresso powder, and a pinch of kosher salt until well incorporated.
  6. Transfer to the pan: Pour the batter into the greased baking dish and spread evenly. Sprinkle the chopped semisweet chocolate over the top.
  7. Bake: Place in the oven and bake for 22 to 25 minutes, until the center is just set.
  8. Cool and cut: Let the brownies cool completely in the pan, then cut into 16 pieces or your preferred size.

Notes

  • Use room temperature eggs: Cold eggs can affect the texture of your brownies. Make sure they’re at room temperature before mixing for a smoother batter.
  • Don’t overbake: Take the brownies out when they are just set in the center. Overbaking will make them dry, so check them at the 22-minute mark.
  • Melt chocolate slowly: When adding the bittersweet chocolate to the melted butter, stir it slowly off the heat to prevent burning or seizing.
  • Sift the cocoa powder:This will help you avoid lumps and give you a smoother brownie texture.
  • Cool completely before cutting: If you cut the brownies while they’re still warm, they’ll crumble. Let them cool completely for clean, neat slices.
Keywords:Pioneer Woman Chuckwagon Brownies

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