Chocolate Brownies
40 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 25 min | 40 min |
Introduction
These classic chocolate brownies are rich, fudgy, and loaded with melty semi-sweet chocolate chips in every bite.
They come together with simple pantry staples, so you can whip up a cozy homemade treat anytime a chocolate craving hits.
Serve them warm with a scoop of ice cream for dessert, or cut them small for easy party and lunchbox treats.
Ingredients (9 servings)
Ingredients:
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How to Make Chocolate Brownies
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Preheat the oven and prepare the pan
Preheat your oven to 350°F.
Grease an 8x8 inch baking pan or line it with parchment paper, leaving an overhang for easy lifting.
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Melt the butter and mix in the sugar
Melt the stick of unsalted butter in a medium saucepan over low heat or in a microwave-safe bowl.
Remove from the heat, then stir in the granulated sugar until the mixture looks thick and glossy.
Let the mixture cool for 3 to 5 minutes so it does not scramble the eggs.
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Whisk in the eggs and vanilla
Whisk in the eggs one at a time, mixing well after each addition until the batter looks smooth.
Stir in the vanilla extract until it is fully combined.
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Add the dry ingredients and chocolate chips
In a small bowl, whisk together the cocoa powder, flour, salt, and baking powder to break up any lumps.
Gently fold the dry mixture into the wet batter until just combined, avoiding overmixing to keep the brownies tender.
Fold in the semi-sweet chocolate chips so they are evenly distributed throughout the batter.
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Bake and cool the brownies
Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
Bake for 22 to 26 minutes, or until the edges look set and a toothpick comes out with moist crumbs.
Cool the brownies completely in the pan on a wire rack before slicing into squares.
Substitutions
- Replace butter with coconut oil
- Use refined coconut oil in the same amount for a dairy-free option with a light, subtle coconut note.
- Replace all-purpose flour with a 1:1 gluten-free blend
- Swap in your favorite 1:1 gluten-free baking blend to make tender brownies that still taste rich and chocolaty.
- Replace semi-sweet chocolate chips with chopped dark chocolate
- Use chopped dark chocolate for pockets of melty chocolate that feel a little more grown up and intense.
Tips
- Line the pan for clean edges
- A parchment sling lets you lift the whole slab out at once, so you get neat, bakery-style squares.
- Do not overbake
- Pull the brownies when the center still looks slightly soft, since they continue to set as they cool.
- Mix by hand for fudgy texture
- Stirring with a spatula instead of a mixer keeps less air in the batter and gives denser, chewier brownies.
- Chill before slicing
- For the cleanest cuts, chill the baked brownies for thirty minutes, then use a sharp knife to slice.
Nutrition Facts *
| Energy | 291 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 16 | g |
| Carbohydrates | 38 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I know when the brownies are done?
- Look for set, slightly pulled away edges and a center that no longer jiggles when you gently shake the pan. A toothpick should come out with a few moist crumbs, not wet batter.
- Can I double this recipe for a larger batch?
- Yes, double all ingredients and bake in a 9x13 inch pan at the same temperature. Start checking around 28 minutes, since a larger pan can bake a little faster at the edges.
- Can I add nuts or other mix-ins?
- Fold in up to one cup of chopped nuts, extra chips, or candy pieces with the chocolate chips. Too many add-ins can keep the brownies from baking evenly, so avoid overloading the batter.
Serving Suggestions
These brownies pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for contrast.
For a fun twist, swirl a few spoonfuls of peanut butter or raspberry jam into the batter before baking.
A sprinkle of flaky salt on top right after baking adds a sweet salty finish that tastes extra indulgent.
More pairings:
Reviews
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Lois, Denver, CO: Made these for family dinner and they came out perfectly fudgy with those melty chocolate chips, everyone went back for seconds! 😋🍫
: Happy they turned out perfectly fudgy and the chocolate chips stayed melty, Lois! 😋🍫
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