Brownies/Brauni Kolac

While Balkan cookies and cakes will always be my favorite, I do like a good old American brownie every once in a while. It’s probably my favorite treat, tied with Lemon Bars of course. The brownie or Brauni as it’s known in the Balkans has become pretty popular over the years. I made it for friends and family while on vacation a few years ago and they loved it so much. I couldn’t find true brown sugar overseas though so it was a slightly modified version… delicious nonetheless. But if you do have access to true brown sugar making this recipe is so easy it will definitely be a staple in your dessert rotation.

These are true fudgy brownies, unlike the softer, lighter cake version. They’re dense, thick, and super chocolatey. Best enjoyed at room temperature simply baking them will warm up your entire home with the aroma of melted chocolate and baked goods. I don’t think I need to continue describing these morsels of deliciousness except to say that I’ve taken 2 batches to work and both times they were gone in a flash.

For this recipe, I prefer to use vanilla sugar, a Balkan staple over vanilla extract. Although not super strong in vanilla flavor it definitely does give these brownies a unique and familiar flavor. Oh, and use good quality chocolate chips, at least 70% cocoa. Trust me, they will make such a difference.

I hope you decide to give these brownies a try very soon. Head on over to my Instagram to check out a step-by-step reel on how to make these. So easy, so delicious.

Looking for more dessert recipes? Check out the dessert section here.

Brownies/Brauni Kolac

Recipe by The Balkan HostessCourse: DessertCuisine: American

Servings

8

servings

Prep time

15

minutes

Cooking time

40

minutes

A traditional American-style fudgy brownie!

Ingredients

• 4 large eggs

• 2 sticks (226 g) unsalted butter, melted

• 2 tablespoons (30 ml) oil

• 1 cup (200 g) sugar

• 1 cup (170 g) light brown sugar

• 2 tablespoons vanilla sugar (2 kesice)

• 1 cup (140 g) all-purpose flour

• 1 cup (100 g) unsweetened cocoa powder

• 1 cup (200 g) semi-sweet chocolate chips (at least 70% cocoa is best)

• Pinch salt

• Nuts, optional

Directions

• Preheat oven to 350 F/175 C and line a baking pan with parchment paper. I use a 7×11 inch baking pan so my brownies are thick. Using anything larger will result in a thinner brownie.
• In a mixing bowl combine the butter, oil, brown sugar, white sugar, vanilla sugar, eggs, oil, and salt. Whisk together until thick and pale in color. This will take about 2 minutes by hand.
• To the bowl add the flour and cocoa powder sifted through a fine mesh sieve or flour sifter. Fold in the dry ingredients into the batter with a spatula until no flour or cocoa powder is visible and everything is combined. It will be a thick batter.
• Once the batter is all one color, add in the chocolate chips. Mix them into the batter with the spatula and then transfer the batter to your prepared baking pan.
• Smooth the surface with an offset spatula or a spoon ensuring the batter is in an even layer.
• Bake the brownies for 30-40 minutes until set in the middle but be careful not to overbake them. The edges will naturally look more well done than the center but do not wait until the center becomes well done. Once you shake the baking tray and the middle no longer moves around it’s done. My oven takes about 35 minutes.
• Cool the brownies to room temperature then slice and enjoy.

Notes

• If adding nuts to your brownies add them in with the chocolate chips.