Brownie Recipe
User Reviews
5
Brownie Recipe
Description
The recipe involves melting butter and mixing it with granulated sugar and unsweetened cocoa powder, followed by whisking in eggs, vanilla extract, and salt. Flour and chocolate chips are folded in gently to avoid overmixing, which preserves a tender texture. The batter is spread in an 8x8-inch metal baking pan lined with parchment paper and baked at 350°F. Doneness is checked by a toothpick, aiming for moist crumbs for a fudgy texture or fewer crumbs for cakey brownies.
The metal pan promotes crisp edges and even baking, while parchment paper facilitates easy removal. The brownies cool completely before slicing to set. Optional toppings include extra chocolate chips on top before baking and a dusting of powdered sugar after cooling. Adding nuts or espresso powder can customize flavor and texture.
Use a kitchen scale for accurate flour measurement to avoid dry brownies. Glass pans alter baking time and may cause the center to sink. Avoid overbaking to keep a moist interior and characteristic crackled top.
Ingredients
- 1 cup butter 226g, unsalted
- 2 cups granulated sugar (400g)
- ¾ cup cocoa powder 75g, unsweetened
- 3 large egg room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 cup all-purpose flour (120g)
- 1½ cups semisweet chocolate chips (270g)
Instructions
- Preheat the oven to 350°F. Lightly grease an 8x8-inch baking pan with baking spray and line it with parchment paper.
- In a large microwave-safe bowl, melt the butter in the microwave in 20-second intervals stirring between each one until fully melted, about 2 minutes. Add the sugar and cocoa and whisk vigorously for 30 seconds. Whisk in the eggs, vanilla, and salt.
- Add the flour and chocolate chips and mix together with a spatula until just combined. Spread the batter into the prepared pan. (You can sprinkle the top with more chocolate chips, if desired.)
- Bake for about 35 to 40 minutes, inserting a toothpick into the center to check doneness, and removing it with several moist crumbs for fudgy brownies or only a few crumbs for cakey brownies. Let the brownies cool completely in the pan before slicing.
Notes
- Use a metal baking pan for even baking and crisp edges; glass pans may increase baking time and cause sinking.
- Line the pan with parchment paper for easy removal and cleaner slicing.
- Measure flour accurately with a kitchen scale or spoon and level to avoid dry brownies.
- Add ½ cup toasted nuts like walnuts or pecans for texture if desired.
- Sprinkle extra chocolate chips on top before baking for more chocolate flavor.
- Don’t over-bake; brownies are done when the center is set but still moist with some crumbs on a toothpick.
- Optionally dust cooled brownies with powdered sugar for decoration and slight sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 66mg | 22% |
| Sodium | 163mg | 7% |
| Potassium | 183mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 414IU | 8% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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