Chocolate Brownies
37 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
These classic chocolate brownies are all about a fudgy center, glossy crackly top, and double chocolate from cocoa and chips, made in one bowl with pantry staples because I do not do dry, cakey brownies.
Perfect for bake sales, weeknight cravings, or a last-minute dessert, with a touch of salt and real vanilla to keep the sweetness balanced and the chocolate flavor bold.
Ingredients (9 servings)
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Ingredients:
- 1 stick unsalted butter unsalted butter 4 oz
- 1 cup granulated sugar granulated sugar
- 2 large eggs large eggs 2 ct
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- ⅓ cup unsweetened cocoa powder unsweetened cocoa powder 1.44 oz
- ½ cup all-purpose flour all-purpose flour 0.14 lb
- ¼ tsp salt salt
- ¼ tsp baking powder baking powder 0.04 oz
- ½ cup semi-sweet chocolate chips semi-sweet chocolate chips 4 oz
How to Make Chocolate Brownies
-
Prep the pan and oven
Heat the oven to 350 F and line an 8 inch square metal pan with parchment, leaving a 2 inch overhang for easy lifting.
Lightly grease the exposed sides so nothing sticks.
-
Melt the butter
Melt the stick of butter in a small saucepan over low heat or in a microwave safe bowl until just melted and warm, not sizzling.
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Whisk in the sugar
Whisk the warm butter and granulated sugar together for 60 to 90 seconds until thick and glossy to start dissolving the sugar for that shiny crust.
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Add eggs and vanilla
Whisk in the eggs one at a time until the batter looks smooth and a bit lighter in color.
Whisk in the vanilla until combined.
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Combine the dry ingredients
In a separate bowl whisk the cocoa powder, flour, salt, and baking powder until no cocoa lumps remain.
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Fold the dry into the wet
Switch to a spatula and fold the dry mixture into the wet just until you no longer see dry flour, keeping the batter thick and streak free.
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Add the chips
Fold in the semisweet chocolate chips, reserving a tablespoon to scatter on top if you like a studded surface.
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Pan and level
Scrape the batter into the prepared pan, smooth the top, and tap the pan once on the counter to settle it.
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Bake
Bake for 20 to 24 minutes until the edges are set and a toothpick inserted 2 inches from the edge comes out with a few moist crumbs.
Pull them a minute earlier for extra fudgy or a minute later for firmer squares.
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Cool and slice cleanly
Cool in the pan on a rack for 15 minutes, then lift out using the parchment and cool until barely warm before slicing.
Wipe a sharp knife between cuts for neat edges.
Substitutions
- Butter -> refined coconut oil (1:1 by volume)
- Refined coconut oil keeps the flavor neutral and yields an extra fudgy, glossy brownie with a slightly softer set at room temp.
- All-purpose flour -> 1:1 gluten-free baking blend
- A quality cup-for-cup blend bakes up with a tender, slightly more delicate crumb while keeping the fudgy center intact.
- Chocolate chips -> chopped dark chocolate or toasted walnuts
- Roughly chopped 60 to 70 percent chocolate creates gooey pockets that melt more dramatically, while toasted walnuts add buttery crunch and balance the sweetness.
Tips
- Shiny top insurance
- Whisk the warm butter and sugar until thick, then whisk each egg for a good 30 seconds to create a thin meringue that bakes into that crinkly top.
- Cocoa choice matters
- Dutch process cocoa gives deeper color and a smoother chocolate flavor, while natural cocoa tastes a bit brighter and works perfectly with the baking powder here.
- Metal beats glass
- A light colored metal pan sets edges faster and avoids overbaked corners, while glass runs hotter on the edges and can overbrown before the center sets.
- Know when to stop baking
- Aim for moist crumbs on the tester rather than a clean pick, and if you use an instant read thermometer the center should read about 195 to 200 F for fudgy texture.
- Cool with control
- Let brownies cool until just warm before slicing for clean lines, or chill 30 minutes if you want bakery perfect edges without crumbs.
- Salt your finish
- A light pinch of flaky salt on the hot brownies sharpens the chocolate flavor and makes the sweetness feel more balanced.
Nutrition Facts *
| Energy | 307 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 15 | g |
| Carbohydrates | 41 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my brownies turn out cakey instead of fudgy?
- They were likely overbaked or overmixed after the flour went in, so pull them when a few moist crumbs cling to the tester and fold the flour in gently just until combined.
- My brownies did not get a shiny top, what went wrong?
- The sugar probably was not dissolved enough in the warm butter or the eggs were not whisked vigorously, so make sure the butter is warm and give the batter some elbow grease before adding the dry ingredients.
- Can I double this recipe?
- Yes, bake a double batch in a 9 by 13 inch metal pan at 350 F for about 28 to 35 minutes, starting to check at 28 minutes for moist crumbs.
- Can I use Dutch process cocoa here?
- Absolutely, it will deepen the color and smooth the flavor, and the baking powder will give you the lift you need for the crumb.
- How do I store and freeze these brownies?
- Store airtight at room temperature for 2 to 3 days or freeze well wrapped for up to 2 months, then thaw unwrapped on a rack to keep the tops from getting sticky.
Serving Suggestions
This pan sings with a scoop of salted caramel or vanilla ice cream and a quick dust of cocoa or flaky salt for contrast that makes the chocolate pop.
If you want to play, swirl two tablespoons of warm peanut butter or tahini over the batter before baking, or grate a little orange zest into the sugar for a bright chocolate orange vibe.
More pairings:
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