Everyone should have a rich chocolate homemade brownie recipe on file.

These brownies do not disappoint when you talk about rich and decadent fudge-style brownies made from scratch. They will have everyone talking about how rich and unforgettably different they are.

Made from good quality chocolate, pure vanilla, some all-purpose flour and sugar, these sweet and delicious brownies don’t really need an introduction. So without further delay, my decadent chocolate brownies with caramel drizzle.

Decadent brownies

½ cup plus 2 tablespoons of all-purpose flour

¼ cup of Dutch-processed cocoa powder

3 large eggs plus 1 egg yolk, room temperature

1 cup plus 2 tablespoons of sugar

½ cup of light brown sugar

10 tablespoons of unsalted butter

6 ounces of semisweet chocolate, chopped

2 ounces of unsweetened chocolate, chopped

4 ounces of bitter sweet chocolate, chopped

1 ½ teaspoons of pure vanilla extract

½ teaspoon of salt

Preheat your oven to 350 degrees Fahrenheit.

Butter and cocoa powder a 9-inch parchment paper-lined square brownie pan.

In a bowl over a pan of simmering water, place the butter and all of your chocolate except for the bitter sweet chocolate. Slowly melt the chocolate fully and set aside to cool slightly.

In a stand-mixer bowl, place the sugar, vanilla and eggs and beat with the paddle attachment on medium high speed. Beat the egg mixture until light and pale yellow. With the mixer on low, pour your chocolate mixture into the egg mixture. Scrape down the sides of the bowl as needed.

Sift the flour, cocoa powder and salt into the mixture. Mix the batter to combine and add the chocolate chunks. Pour the brownie batter into your prepared brownie pan.

Bake for 25-30 minutes or until the toothpick comes out with moist crumbs attached. Set, in the pan, on a cooling rack to completely cool. Lift the entire brownie square out of the pan by the parchment. Cut into squares and drizzle with a caramel sauce or choose your favorite flavor. Serve with ice cream.

Chef’s tip: Have a mug with hot water to dip your cutting utensil and wipe the knife clean in-between cuts.

Store leftovers in the refrigerator. Brownies are great at any temperature. Best, set out at room temperature before serving.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts. She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine” which was located at the Downtown Allentown Market. Sarah is currently working as a Sous-Chef at Ateira’s on First and has her own blog simplysarah.online. She can be reached at sarah.schweitzer18@gmail.com.