Brownies
User Reviews
5
Brownies
Description
The Brownies recipe balances butter, sugar, and cocoa powder to achieve a moist and flavorful result, enhanced by chocolate chips folded into the batter. The use of melted butter helps develop a fudgy texture while the moderate oven temperature encourages even baking without drying out. The addition of a small amount of salt complements the sweetness and chocolate bitterness.
Baking in an 8x8-inch pan gives a thicker brownie with a longer bake time, while a 9x9-inch pan requires less time, producing a thinner but still rich final product. The batter is stirred carefully to combine ingredients without overmixing, preserving the delicate texture.
Chocolate chips vary the texture and add pockets of softened chocolate throughout, with milk chocolate giving a crackly top, though bittersweet chips or omission is also suitable. The brownies are cooled completely before cutting to ensure clean slices and stored in airtight containers to maintain freshness at room temperature.
Ingredients
- 3/4 cup (170g) unsalted butter cut into 1-Tbsp pieces
- 1 1/2 cups (300g) granulated sugar
- 1/2 tsp salt
- 3 egg large
- 2 tsp vanilla extract
- 2/3 cup (98g) all-purpose flour scoop and level to measure, unbleached
- 2/3 cup (56g) unsweetened cocoa powder spoon and level
- 3/4 cup (128g) chocolate chips
Instructions
- Preheat oven to 300 degrees. Spray and 8 by 8-inch baking dish with non-stick cooking spray, set aside.
- Place butter in a large microwave safe bowl. Heat in microwave until just melted. Stir in sugar and salt, let cool slightly if warm.
- Add in eggs and vanilla. Break yolks and stir with wooden spoon just until blended.
- Add in flour, cocoa powder and chocolate chips. Fold and stir mixture with wooden spoon just until combined.
- Pour into prepared baking dish. Spread into an even layer. Bake in preheated oven just until barely set, about 40 - 55 minutes (toothpick may have a hint of sticky batter, be careful not to over-bake).
- Let cool completely on a wire rack before cutting into squares. Store in an airtight container at room temperature.
Notes
- Salted butter may be substituted by reducing added salt to 1/8 teaspoon.
- Both regular and Dutch process cocoa powder work well; weigh 9 tablespoons if preferred to measuring by volume.
- For deeper chocolate flavor, reduce flour by 2 tablespoons and increase cocoa powder by 2 tablespoons.
- Sift cocoa powder if clumpy to avoid uneven mixing.
- Milk chocolate chips give a crackly top, but any type of chips can be used or omitted.
- Using a 9x9-inch pan requires less baking time, approximately 34 to 36 minutes.
User Reviews
Overall Rating
5
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