Brownie Recipe
These homemade brownies deliver a rich, indulgent chocolate experience, boasting a gooey interior and delightfully crisp edges. Say goodbye to boxed mixes and embrace this decadent dessert that's both straightforward and irresistibly satisfying.
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Ingredients
- 1 tablespoon vanilla extract
- 1½ cups semisweet chocolate chips 270g
- 1 teaspoon salt
- 3 large eggs at room temperature
- 2 cups granulated sugar 400g
- 1 cup all-purpose flour 120g
- 1 cup unsalted butter 226g
- ¾ cup unsweetened cocoa powder 75g
Instructions
- Preheat your oven to 350°F. Prepare an 8×8-inch square baking pan by greasing it lightly with baking spray and lining it with parchment paper.
- Place the butter in a large microwave-safe bowl and heat in 20-second increments, stirring after each, until completely melted, which should take approximately 2 minutes.
- Whisk in the granulated sugar and cocoa powder vigorously for about 30 seconds until thoroughly combined.
- Incorporate the eggs, vanilla extract, and salt, continuing to whisk until smooth.
- Using a spatula, gently fold in the flour and chocolate chips until just combined, ensuring not to overmix the batter.
- Transfer the batter to the prepared pan, smoothing the top evenly. Optionally, scatter additional chocolate chips on top.
- Bake for 35 to 40 minutes, checking for doneness by inserting a toothpick into the center. A few moist crumbs indicate fudgy brownies; fewer crumbs suggest a cakier texture.
- Allow the brownies to cool fully in the pan before slicing into portions.
Notes
Opt for a metal baking pan to achieve optimal crisp edges and consistent baking, as glass pans may cause uneven results and extend bake time.
Lining the pan with parchment simplifies both removal and cleanup.
For thinner brownies, a 9×9-inch pan can be used as an alternative.
Enhance the depth of chocolate flavor by using Dutch-processed cocoa or incorporating a tablespoon of espresso powder into the butter mixture.
Always measure flour accurately, preferably with a kitchen scale, or use the spoon-and-level method if a scale is unavailable.
Introduce texture by adding ½ cup of chopped, toasted nuts such as walnuts or pecans.
Sprinkle chocolate chips atop the batter before baking for extra chocolate intensity.
Avoid over-baking; brownies should be set in the center with a slightly cracked surface.
Once cooled, a dusting of powdered sugar can elevate both appearance and sweetness.
Lining the pan with parchment simplifies both removal and cleanup.
For thinner brownies, a 9×9-inch pan can be used as an alternative.
Enhance the depth of chocolate flavor by using Dutch-processed cocoa or incorporating a tablespoon of espresso powder into the butter mixture.
Always measure flour accurately, preferably with a kitchen scale, or use the spoon-and-level method if a scale is unavailable.
Introduce texture by adding ½ cup of chopped, toasted nuts such as walnuts or pecans.
Sprinkle chocolate chips atop the batter before baking for extra chocolate intensity.
Avoid over-baking; brownies should be set in the center with a slightly cracked surface.
Once cooled, a dusting of powdered sugar can elevate both appearance and sweetness.