Homemade Brownies
User Reviews
4.9
Homemade Brownies
Description
Homemade Brownies combine basic pantry ingredients including butter, sugar, cocoa, and flour with chocolate chips for texture and flavor. The batter is prepared by mixing melted butter and oil with sugar and cocoa powder, then eggs and vanilla are incorporated alongside a touch of espresso powder to boost the chocolate notes. Flour is folded in gently with chocolate chips added last to maintain pockets of melted chocolate after baking. Baking occurs in a foil-lined 9x9 pan, which aids in easy removal and even heat distribution.
The brownies develop a glossy edge when done, which is a useful doneness indicator. The texture is intended to remain fudgy in the center without being undercooked, achieved by baking until a toothpick inserted an inch from the edge comes out with a few moist crumbs. Cooling thoroughly before cutting helps maintain clean slices.
Using a plastic or oiled knife for cutting prevents sticking. Additionally, room temperature eggs contribute to a smooth batter. Lining the pan with foil or parchment simplifies cleanup and enables lifting the whole batch out for slicing.
Ingredients
- ½ cup butter melted
- 2 tablespoons vegetable oil
- 1 ⅓ cups granulated sugar
- ⅔ cup cocoa powder unsweetened
- 2 large egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder or instant coffee
- ½ teaspoon salt
- ½ cup all-purpose flour
- 1 cup chocolate chips plus more for topping, semi-sweet
Instructions
- Preheat oven to 350°F. Line a 9x9 pan with foil and coat with cooking spray.
- Combine melted butter, oil, sugar, and cocoa powder in a large bowl. Stir until smooth.
- Mix in the eggs, vanilla, espresso powder, and salt.
- Slowly stir in the flour (batter should be thick) and gently fold in the chocolate chips.
- Spread the batter into the prepared pan & top with more chocolate chips if desired.
- Bake for 21-25 minutes or until they become glossy around the edges and a toothpick comes out clean when inserted 1-inch from the edge.
- Let cool before cutting.
Notes
- Lining the baking dish with parchment paper or foil not only makes cleanup easier but allows you to lift the brownies out for simple slicing.
- Use room temperature eggs by warming them briefly in a bowl of warm water if needed to ensure even mixing.
- Avoid overbaking; the brownies should be removed when a toothpick inserted about an inch from the pan edge has moist crumbs attached, leaving the center slightly gooey.
- Let brownies cool completely before cutting to maintain shape and prevent crumbling.
- Try cutting with a plastic knife or apply oil to a regular knife blade to reduce sticking and achieve cleaner slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227 | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 133mg | 6% |
| Potassium | 135mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 213IU | 4% |
| Calcium | 17mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
