Brownie Recipe
Easy homemade brownies that promise to make store-bought mixes obsolete. Brimming with rich chocolate essence, these brownies are dense, luscious, and deliver perfectly crisp edges.
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Servings: 16 Brownies
Ingredients
- 1 cup all-purpose flour 120g
- 2 cups granulated sugar 400g
- 1 teaspoon salt
- 1½ cups semisweet chocolate chips 270g
- ¾ cup unsweetened cocoa powder 75g
- 1 tablespoon vanilla extract
- 3 large eggs at room temperature
- 1 cup unsalted butter 226g
Instructions
- Preheat the oven to 350°F. Lightly coat an 8×8-inch baking pan with baking spray and line it neatly with parchment paper. In a large microwave-safe bowl, melt the butter in 20-second bursts, stirring between each interval until fully liquefied, about 2 minutes in total. Whisk in the sugar and cocoa powder briskly for half a minute until smooth. Incorporate the eggs, vanilla extract, and salt, whisking thoroughly. Add the flour and chocolate chips, gently folding the mixture with a spatula until just unified. Transfer the batter into the prepared pan, smoothing the surface evenly. If desired, scatter additional chocolate chips on top. Bake for 35 to 40 minutes, testing with a toothpick inserted at the center—aim for several moist crumbs for fudgy brownies, or a few crumbs for a more cake-like texture. Allow the brownies to cool entirely in the pan before slicing.
Notes
Opt for a metal baking pan to ensure the brownies bake within 35 to 40 minutes. Glass pans may extend the baking time by 5 to 10 minutes and could cause the center to sink. Always line the pan with parchment for effortless removal and minimal cleanup. For thinner brownies, switch to a 9×9-inch pan. To intensify the chocolate taste, consider using Dutch-processed cocoa powder or stir in 1 tablespoon of instant coffee or espresso powder with the melted butter. Measure flour precisely using a kitchen scale; if unavailable, fluff the flour, spoon it into a measuring cup, and level it off with a knife. For added crunch, blend in ½ cup of toasted walnuts or pecans alongside the chocolate chips. Dust the cooled brownies with powdered sugar for an elegant finish and an extra touch of sweetness. Avoid overbaking to maintain a fudgy interior—remove from the oven once the center is just set and the top develops cracks.