Brownie Recipe
User Reviews
4.7
Brownie Recipe
Description
The preparation starts by melting unsalted butter with granulated sugar over medium-low heat until boiling briefly to combine and dissolve sugar. This mixture is incorporated with a whisked blend of flour, cocoa powder, salt, baking powder, and optional espresso powder. Eggs are folded in to bind the batter, followed by chocolate chips for texture and extra chocolate flavor.
The batter is smoothed into a prepared 8x8 inch pan and baked at 350 degrees Fahrenheit for 20 to 25 minutes. The brownies are done when edges feel set and the center appears moist but not wet, indicating a fudgy texture that will hold after cooling. The brownies are cooled before cutting to help slices keep their shape.
This approach yields brownies with a balance of dense, chocolate-rich crumb and slight chewiness from the chocolate chips. The espresso powder intensifies the chocolate flavor without imparting coffee taste. Leftover brownies keep well stored sealed for several days either at room temperature or refrigerated.
Ingredients
- ½ cup butter unsalted (1 stick)
- ¾ cup sugar granulated
- ½ cup all-purpose flour
- ¾ cup cocoa powder I used Dutch processed cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 tablespoon espresso powder optional
- 2 large egg at room temperature
- 1 cup chocolate chips semi sweet or your favorites
Instructions
- Preheat your oven to 350℉. Spray an 8x8 inch baking pan with cooking oil then line it with parchment paper.
- In a small saucepan add the butter and melt over medium low heat. Once melted add the sugar sugar and stir; bring the sugar and butter to a boil then quickly remove from the heat.
- In a large bowl add the flour, cocoa powder, salt, baking powder, espresso powder if using and whisk well. Pour in the butter/sugar mixture slowly and whisk well.
- Add the eggs and continue and whisk or stir with a spatula until combined. Fold in the chocolate chips with a spatula.
- Transfer the batter to the prepared baking pan and smooth out the top so that it's one even layer. Bake for 20 to 25 minutes. The brownies should feel set on the edges, and the center should look very moist, but not uncooked.
- Let the brownies cool in the pan for about 10 minutes, then cut into squares and enjoy!
Notes
- Espresso powder enhances the chocolate depth without adding coffee flavor.
- Check doneness by observing moist crumbs in the center, avoiding overbaking for gooey brownies.
- Store brownies airtight on the counter up to 3 days or refrigerate for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 177kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 91mg | 4% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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