A delicious brownie recipe from scratch that's chewy, fudgy, and chocolatey - the three things every brownie should be! They may not be as sweet as other brownies, but they still have an intense, rich chocolate flavor. As a bonus, they're made in one bowl!
To make 16 brownies:
Ingredients
1/2 cup (115g) unsalted butter
7 oz (228g) semi-sweet chocolate chips or chopped chocolate bars
3/8 cup (75g) granulated sugar (up to 2/3 cup if you prefer sweeter brownies!)
1/8 cup (25g) packed light or dark brown sugar (up to 1/2 cup if you prefer sweeter)
2 large eggs
1 tsp vanilla extract
1/2 cup + 2 Tbsp (80g) all-purpose flour
1/4 cup (20g) unsweetened cocoa powder
1/4 tsp salt
1/2 cup (90g) semi-sweet chocolate chips/chunks (optional)
1/3 cup chopped walnuts (optional)
Instructions
1. Melt Butter/Chocolate: Fill a small saucepan with an inch or two of water set over medium heat. Place a bowl (should be large enough to hold all the ingredients!) with the butter and chocolate chips or chopped chocolate bars over the saucepan. As the butter and chocolate melt, stir constantly until melted and smooth. Alternatively, microwave the butter and chocolate in a large microwave safe bowl in 20 second increments, stirring after each. Remove from the heat and allow the mixture to slightly cool for 10 minutes.
2. Pre-Baking Prep: As the butter/chocolate mixture cools, preheat the oven to 350°F (177°C). Line the bottom and sides of an 8×8 inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
3. Add Other Ingredients: Whisk the granulated and brown sugars into the cooled butter/chocolate mixture - the mixture will be grainy or gritty. Add the eggs, one at a time, whisking vigorously until smooth after each addition. Whisk in the vanilla. Sift the flour, cocoa powder, and salt into the batter and gently whisk until it's very thick. Once combined, fold in the chocolate chips or walnuts as desired.
Left: Grainy butter/chocolate mixture after sugar is added. Middle: Sifting cocoa powder, flour, salt into batter. Right: Thick batter with all ingredients.
4. Baking: Pour/spoon batter into the prepared baking pan and spread evenly. Add some extra walnuts or chocolate to the top if desired. Bake for 25-30 minutes. A toothpick inserted in the center should come out with only a few moist crumbs. The edges should look firm and crisp, and the center should be moist but not gooey. Allow the brownies to cool completely in the pan on a wire rack before easily lifting them out with the parchment paper. For clean lines when cutting into squares, place into the refrigerator for 20 to 30 minutes to firm up. Enjoy!
Left: Smooth brownie batter with walnuts pressed on top. Middle: Freshly baked brownies after cooled and taken out of pan. Right: Fudgy brownies cut into squares.
Link to my post on the history & culture of brownies.
Link to my post on the chemistry & science behind brownies.
Comments