Homemade Brownies
User Reviews
5
Homemade Brownies
Description
Homemade Brownies start by melting unsalted butter, then mixing in granulated sugar, Dutch Process cocoa powder, and salt to create a rich chocolate base. After the mixture cools slightly, vanilla extract and eggs are beaten in, producing a glossy, thick batter. Flour and baking powder are folded in to give the brownies structure without sacrificing moistness. Mini semi-sweet chocolate chips add texture and extra chocolate bursts. The batter is baked in an 8-inch square pan lined with parchment at 325°F until set but still fudgy inside.
These brownies deliver a classic chocolate experience with a balanced moist and chewy crumb and slightly crisp edges from baking. Their richness and tender center make them ideal for slicing into squares for dessert or snacks. The addition of chocolate chips creates pockets of delightfully melted chocolate.
Cooling the cocoa and butter mixture before adding eggs prevents scrambling and keeps the batter silky. Using room-temperature eggs and beating thoroughly ensures proper texture and aeration. Lining the pan helps with easy removal for cutting and serving.
Ingredients
- 10 tablespoons butter unsalted
- 1 1/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder Dutch Process recommended
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract pure
- 2 egg room temperature, large
- 1/2 cup all-purpose flour
- 1 cup semi-sweet mini chocolate chips
Instructions
- Position oven rack in center of oven.
- Preheat oven to 325ºF
- Line a 8-inch square pan with parchment or alumni paper. Spray with non-stick cooking spray, then set aside.
- Place butter in a large, microwave-safe bowl and heat for one minute. If butter is not fully melted after one minute, return to microwave and heat in 15 second bursts until fully melted. Remove bowl from microwave.
- Add sugar, cocoa powder and salt to the melted butter and mix well to combine. The mixture will likely be dry, that's to be expected.
- Allow mixture to sit for five minutes to make sure it has cooled prior to adding additional ingredients.
- After mixture has cooled slightly, add vanilla and mix well.
- Add room-temperature eggs, one at a time, mixing well after each egg is added. Once both eggs have been added, mix with an electric mixer on medium for 3-5 minutes.
- In a separate bowl combine flour and baking powder, and stir to combine.
- Add flour mixture to batter and mix by hand to combine. While we want to avoid over mixing, this batter does need to be stirred well to incorporate all the ingredients. Stirring about 40 strokes with a spoon is a good guide.
- Fold chocolate chips (or nuts) into the batter and gently stir until combined.
- Bake for 30 to 35 minutes, or until a tester comes out with some moist crumbs attached. Once the center has started to set up and no longer jiggles when you shake the pan, it's time for these brownies to come out to avoid over baking.
- Allow to cool on a wire rack.
- Serve warm or at room temperature and enjoy. If not eating the same day, wrap tightly with plastic wrap. Brownies will stay fresh for 3-4 days if well wrapped.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 40mg | 13% |
| Sodium | 90mg | 4% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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