Simple Brownies

Ingredients

  • 3/4 Cups butter, softened
  • 2/3 Cups semi-sweet chocolate chips
  • 3 large eggs
  • 1/2 Cup cocoa powder
  • 1 1/2 Cup granulated sugar
  • 1 Teaspoon vanilla extract
  • 7/8 Cups all-purpose flour

Directions

Preheat oven to 350 degrees. Add butter and chocolate chips to WildSide jar. Secure lid and select "Batter." Add eggs, cocoa, sugar, and vanilla to jar and secure lid. Press "Pulse" 3–5 times. Add flour and secure lid. Pulse 3–5 times, and use spatula to scrape down sides of jar.

Pour into greased 9-x-9-inch or 11-x-7-inch pan. Bake for 30 minutes or until wooden toothpick inserted in center comes out clean.

Nutritional Facts

Servings8

Calories Per Serving457

Folate equivalent (total)53µg13%

Riboflavin (B2)0.2mg11.4%


Easy Brownies Made With Cocoa Powder

Rich, chocolatey and delicious, this recipe for easy brownies made with cocoa powder is one that you’ll want to save and make, over and over. Made with simple ingredients, and barely more work than making brownies from a mix, this is my go to brownie recipe.


50 Brownies

Try dozens of twists on the ultimate crowd-pleasing dessert from Food Network Magazine.

Related To:

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How to bake brownies:
Preheat the oven to 325 degrees F. Coat a 9-by-13-inch pan (or other pan as noted) with cooking spray. For easy removal, line the pan with foil, leaving an overhang, then coat with more cooking spray.

Add the batter and bake until a toothpick inserted into the center comes out almost clean. Cool on a rack, then cut into squares.

1 : Cakey Brownies: Whisk 1 3/4 cups flour, 3 tablespoons cocoa powder, and 1 teaspoon each salt and baking powder in a bowl. Bring 2 sticks butter, 2 1/2 cups brown sugar and 1 cup water to a simmer in a saucepan. Off the heat, whisk in 6 ounces chopped unsweetened chocolate cool slightly. Whisk in 5 eggs, one at a time, and 2 teaspoons vanilla. Stir in the flour mixture. Spread in the pan bake 30 to 35 minutes.

2 : Hazelnut Brownies: Make Cakey Brownies (No. 1), folding in 1 1/4 cups finely chopped hazelnuts.

3 : German Chocolate Brownies: Make Cakey Brownies (No. 1) cool. Top with German chocolate frosting: Cook 1/4 cup sugar and 1 tablespoon water in a saucepan over medium-high heat until amber, 4 minutes. Whisk in 1 cup coconut milk and 1 tablespoon corn syrup cook, whisking, 4 minutes. Off the heat, whisk in 1/2 stick butter, 1/2 teaspoon vanilla and a pinch of salt cool. Stir in 1 cup each chopped toasted pecans and shredded coconut, and 1/2 cup chopped chocolate.

4 : Black and White Brownies: Make Cakey Brownies (No. 1) cool. Top with cream cheese frosting: Beat 8 ounces cream cheese, 1/2 stick butter, 1 1/2 cups confectioners' sugar and 1 teaspoon vanilla.

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Food Stylist: Stephana Bottom Prop Stylist: Loren Simons

5 : Mocha Brownies: Make Cakey Brownies (No. 1) cool. Top with mocha frosting: Dissolve 1 teaspoon instant espresso in 1 tablespoon water beat with 1 stick butter and 1 1/4 cups confectioners' sugar. Sprinkle with shaved chocolate.

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Food Stylist: Stephana Bottom Prop Stylist: Loren Simons

6 : Red Velvet Brownies: Whisk 1 cup flour, 3 tablespoons cocoa powder and 1/2 teaspoon each salt and baking powder in a bowl. Bring 1 1/2 cups dark brown sugar, 1 stick butter and 2/3 cup water to a simmer in a saucepan. Off the heat, whisk in 2 ounces chopped unsweetened chocolate cool slightly. Whisk in 3 eggs, one at a time, 1 1/2 teaspoons vanilla and 2 teaspoons red food coloring. Stir in the flour mixture. Spread in the pan bake 20 to 25 minutes, then cool. Top with cream cheese frosting (No. 4).

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Food Stylist: Stephana Bottom Prop Stylist: Loren Simons

7 : Diner Brownies: Make Cakey Brownies (No. 1). Top with chocolate frosting: Beat 1 stick butter, 1 1/4 cups confectioners' sugar, 3 tablespoons cocoa powder, 2 tablespoons milk and 1/2 teaspoon vanilla.

8 : Black Forest Brownies: Make Cakey Brownies (No. 1), folding in 1/2 cup each sour cherry preserves and chopped maraschino cherries.

9 : Brownie Surprise Bites: Line two 24-cup mini-muffin pans with paper liners. Make half of the recipe for Cakey Brownies (No. 1), using only 2 eggs divide among the liners. Bury mint chocolates or berries in the batter. Bake 15 to 17 minutes.

10 : 30-Second Brownies: Stir 1 tablespoon each cocoa powder, flour, brown sugar, water and vegetable oil and a pinch of salt in each mug. Microwave 30 seconds.

11 : Fudgy Brownies: Melt 2 cups semisweet chocolate chips and 1 stick butter in a saucepan over low heat, stirring. Off the heat, whisk in 3/4 cup each light brown sugar and granulated sugar cool slightly. Whisk in 4 eggs, one at a time, and 1 teaspoon vanilla. Stir in 1 cup flour and 1/2 teaspoon salt. Spread in the pan bake 45 minutes.

12 : Walnut Brownies: Make Fudgy Brownies (No. 11), folding in 1 cup chopped walnuts.

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Food Stylist: Stephana Bottom Prop Stylist: Loren Simons

13 : Minty Brownies: Make Fudgy Brownies (No. 11), using only 1 1/2 cups chocolate chips. Fold 1 cup mint chips into the batter. Dust with confectioners' sugar before serving.

14 : Milk Chocolate Brownies: Make Fudgy Brownies (No. 11), replacing the semisweet chocolate chips with milk chocolate chips and using only 1/2 cup each brown sugar and granulated sugar.

15 : Malted Brownies: Make Fudgy Brownies (No. 11), replacing the semisweet chocolate chips with milk chocolate chips, using only 1/2 cup each brown sugar and granulated sugar, and adding 1/2 cup chocolate malted milk powder with the flour. Top with chopped malted milk balls before baking.

16 : Cheesecake Brownies: Make Fudgy Brownie batter (No. 11) spread in the pan. Beat 8 ounces cream cheese, 1/2 cup sugar, 1 egg and 1 teaspoon vanilla. Swirl into the brownie batter. Bake 55 minutes.

17 : Peanut Butter Brownies: Make Fudgy Brownie batter (No. 11), folding in 1 cup chopped peanuts. Spread in the pan swirl in 1/2 cup creamy peanut butter before baking.

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Food Stylist: Stephana Bottom Prop Stylist: Loren Simons

18 : Tropical Brownies: Make Fudgy Brownies (No. 11), folding in 1 cup chopped macadamia nuts. Top with vanilla frosting: Beat 1 stick butter, 2 tablespoons milk, 1 teaspoon vanilla and 1 1/4 cups confectioners' sugar. Chill, then top the brownies with toasted shaved coconut.

19 : Cherry-Almond Brownies: Soak 1 cup dried cherries in 2 tablespoons amaretto. Make Fudgy Brownies (No. 11), folding in the cherries and 1 cup slivered almonds.

20 : Raspberry Brownies: Make Fudgy Brownies (No. 11), adding 2 tablespoons raspberry liqueur with the vanilla. Top evenly with raspberries before baking.

21 : Mexican Brownies: Make Fudgy Brownies (No. 11), folding in 1 tablespoon toasted sesame seeds, 1/2 teaspoon ancho chile powder and 1/4 teaspoon cinnamon.

22 : Rocky Road Brownies: Make Fudgy Brownies (No. 11), folding in 1 cup each chopped walnuts and chocolate chips bake. Top with 3 cups mini marshmallows while still hot broil until toasted.

23 : Coconut Brownies: Make Fudgy Brownies (No. 11), folding in 1 cup each toasted coconut and sliced almonds.

24 : Pretzel Brownies: Make Fudgy Brownies (No. 11), lining the pan with thin pretzel sticks before adding the batter.

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Blondies (No. 27) and S'mores Brownies (No. 25)

Blondies (No. 27) and S'mores Brownies (No. 25)

25 : S'mores Brownies: Make Fudgy Brownies (No. 11), lining the pan with a layer of graham crackers before adding the batter. Bake 35 minutes top with mini marshmallows and mini chocolate chips and bake 10 more minutes.

26 : Brownie Rolls: Make Fudgy Brownies (No. 11) cool and cut into squares. Roll out each brownie into a thin square between pieces of plastic wrap. Remove the plastic, spread with marshmallow cream and roll into a log.

27 : Blondies: Whisk 1 stick melted butter and 2 cups dark brown sugar in a bowl. Whisk in 2 eggs, 2 tablespoons bourbon (optional) and 2 teaspoons vanilla. Stir in 1 1/2 cups flour, 2 teaspoons baking powder and 1 teaspoon salt. Fold in 3/4 cup chocolate chips and 1/2 cup chopped walnuts. Bake 45 minutes.

28 : Salted Blondies: Make Blondies (No. 27) sprinkle with flaky sea salt before baking.

29 : Swirled Blondies: Make Blondie batter (No. 27), using only 1 1/2 cups brown sugar and omitting the chocolate chips and walnuts. Spread in the pan. Swirl in 1/4 cup chocolate syrup before baking.

30 : Ginger-Cashew Blondies: Make Blondies (No. 27), omitting the chocolate chips and walnuts and folding in 1/2 cup each cinnamon chips, finely chopped crystallized ginger and chopped cashews.

31 : Butterscotch Blondies: Make Blondies (No 27), replacing 1/2 cup of the flour with 1 cup quick-cooking oats and the chocolate chips with butterscotch chips omit the nuts.

32 : White Chocolate Blondies: Make Blondies (No. 27), replacing the chocolate chips with white chocolate chips and the walnuts with chopped macadamia nuts.

33 : White Chocolate–Nut Bars: Melt 8 ounces chopped white chocolate and 1 stick butter in a saucepan over low heat, stirring. Off the heat, whisk in 2/3 cup light brown sugar cool slightly. Whisk in 5 eggs, 1 1/3 cups flour, 1 1/4 teaspoons baking powder and 1/2 teaspoon salt. Spread in the pan top with chopped pecans. Bake 25 to 30 minutes.

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Food Stylist: Stephana Bottom Prop Stylist: Loren Simons

34 : Marble Brownies: Make Fudgy Brownie batter(No. 11) pour into the pan. Make half of the recipe for Blondies (No. 27) and dollop over the brownie batter swirl with a knife and bake.

35 : Blondie Candy Pie: Make Blondies (No. 27) in a 10-inch deep-dish pie plate. Bake 25 minutes, then top with 1/2 cup each white chocolate chips, Reese's Pieces, M&M's and chopped Oreos. Bake 15 more minutes.

36 : PB&J Bars: Make Blondie batter (No. 27), omitting the chocolate chips and replacing the walnuts with chopped peanuts. Spread in the pan dollop with 1/2 cup grape jelly and swirl. Bake 50 minutes.

37 : Flourless Fudgy Brownies: Beat 2 eggs and 1 cup each almond butter and agave nectar until smooth, then beat in 1/3 cup cocoa powder and 1/2 teaspoon each baking soda, vanilla and salt. Fold in 1/2 cup chocolate chips. Spread in a 9-inch-square pan and bake at 375 degrees F, 35 minutes.

38 : Flourless Cakey Brownies: Beat 8 ounces melted semisweet chocolate, 2 eggs, 1/2 cup sugar, 1 tablespoon each cocoa powder and brewed coffee, 3 tablespoons cornstarch and 1/4 teaspoon each salt and vanilla. Bake in an 8-inch-square pan at 350 degrees F, 40 minutes.

39 : Butterless Brownies: Soak 3/4 cup prunes in 1/4 cup warm apple juice, 30 minutes puree with 1/2 cup water. Whisk 1 3/4 cups flour, 3 tablespoons cocoa powder and 1 teaspoon each salt and baking powder in a bowl. Simmer 2 1/2 cups brown sugar and 1/2 cup water in a saucepan. Off the heat, whisk in 6 ounces chopped bittersweet chocolate cool slightly. Whisk in the prune puree and 4 eggs, one at a time stir in the flour mixture. Spread in the pan and bake 35 to 40 minutes.

40 : Low-Fat Brownies: Whisk 1 1/2 cups flour, 1/2 cup cocoa powder, 1 teaspoon salt and 1/2 teaspoon baking soda in a bowl. Bring 2 cups dark brown sugar, 1/2 stick butter, 3 tablespoons brewed coffee and 3/4 cup water to a simmer in a saucepan. Off the heat, whisk in 8 ounces chopped semisweet chocolate cool slightly. Whisk in 3 eggs and 1 tablespoon vanilla. Stir in the flour mixture. Spread in the pan bake 35 to 40 minutes.

41 : Carob Brownies: Combine 1 cup flour, 1/2 cup each whole-wheat flour, carob chips and toasted walnuts, 1/3 cup each brown sugar and carob powder, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a bowl. Whisk 1/2 cup maple syrup, 1/3 cup vegetable oil, 1/4 cup apple juice and 1/2 teaspoon vanilla stir in the flour mixture. Spread in the pan and bake 25 to 30 minutes.

42 : Giftable Brownie Mix: Mix 1 cup flour, 3/4 cup each light brown sugar and granulated sugar, 1 cup chocolate chips, 1/2 cup cocoa powder and 1/2 teaspoon salt in an airtight container. (To bake, whisk with 2 sticks melted butter, 1/4 cup hot water, 2 eggs and 1 teaspoon vanilla. Bake in a 9-inch-square pan at 350 degrees F, 40 minutes.)

43 : Brownie Thins: Pulse 1 1/4 cups flour, 1/2 cup Dutch-process cocoa powder, 2/3 cup sugar, 1 teaspoon vanilla, 1/4 teaspoon each baking soda and salt, and 1 1/2 sticks butter in a food processor until combined. Pat into a disk between pieces of parchment chill 10 minutes. Roll out to 1/4 inch thick and remove the parchment cut into small squares. Transfer to baking sheets chill 10 minutes. Bake at 325 degrees F, 10 minutes.


Best Brownie Baking Tips

How to Make Brownies with Shiny Thin Crust

You know that tissue-thin shiny crust on top of brownies that we all love and want? It’s easier to achieve than you might think. I show you how to do this in detail in the video above.

But the basic idea is to beat the eggs and sugar in the batter extremely well to create a sort of foam. I discovered that I can short cut my way to that shiny crust by whisking the the wet ingredients extremely well, until the batter itself is ultra smooth and shiny. I’ve actually got an entire article dedicated to achieving crinkly crusts in brownies – check it out here!

How to Make Chewy Fudgy Brownies

Although my goal for this recipe was to make EASY homemade brownies, I still wanted them to be chewy. For the first batches I made I found the brownies to be delicious, but lacking a bit of that chewiness I wanted. So I added an extra egg yolk to the recipe and it was the perfect simple way to achieve that extra chewy texture. Why the yolk? The fat and protein in the yolk helps to create a rich and chewy texture.

If you don’t want that chewiness, or don’t want to deal with adding an extra yolk, feel free to skip it.

For fudgy brownies, it’s important that the batter is very moist and rich. That’s why we use a relatively small amount of flour and cocoa powder. Enough flour to provide structure and chew, but not too much that the brownies are dense or cakey. Enough cocoa to provide that rich chocolate flavor, but not so much that the brownies are dry.

Measuring = everything

To ensure you don’t accidentally add too much flour or cocoa (which is very easy to accidentally do), I would recommend using a digital kitchen scale. At the very least, be sure to lightly spoon your flour and cocoa into your measuring cup so you don’t unintentionally compact too much into the measurement.

Why Your Pan is SO Important

For this recipe I highly recommend using a metal baking pan. I like this baking pan, or any quality metal baking pan that isn’t too dark in color. The darker the color, the more likely you are to burn the edges or have dry edges.

Glass or ceramic baking pans will take LONGER to bake these brownies, and the texture may become more dense.

I like to line my pan with parchment or foil, leaving an overhang so I can easily lift out the entire pan of brownies to cut and serve.

Can I Double the Recipe?

You can easily double this recipe and bake in a 9 by 13-inch metal baking pan for about 35 to 40 minutes.

Brownie Baking & Storage

Do NOT overbake brownies. There should absolutely be moist crumbs attached to a tester by the end of the baking time. Err on the side of underbaking here. The brownies definitely taste best the day they are baked, but can be stored in an airtight container for up to 2 days at room temperature or up to 4 days in the fridge. They are even more fudgy when they’re chilled. You can microwave them for a bit to serve them warm too. It’s up to you!

Baking Magic

If you’re still curious about how baking ingredients and techniques work, and how I create my recipes using the science of baking, then I have a little invitation for you. Come join me in my online baking class The Magic of Baking. Everything in the class is already there, waiting for you to go through at your own time at your convenience. I go in depth on how baking works so you can have complete confidence every time you enter the kitchen. Learn more about The Magic of Baking here.


Five-Ingredient, Super-Easy Brownies

Brownies — universally beloved, endlessly adaptable — can be cleanly divided into two categories: fudgey and cakey. The variety made with melted chocolate yields a dense, fudge-y bar that begs for a glass of milk. The other, the kind made with cocoa powder, comes out moist and cakey with a crackly top. We love both versions equally and could not possibly pick a side, but when we find ourselves in the middle of a chocolate emergency (you’ve had one of those before, right?), we always go the cocoa powder route. These five-ingredient brownies will scratch your chocolate itch in a hurry.

Cocoa powder-based brownie recipes are notoriously simple, requiring only a handful of ingredients and about five minutes of active work before the pan goes in the oven. Our favorite iteration requires no fancy equipment, no waiting for butter to soften, and nothing more than a few pantry and fridge staples:

That’s it. Seriously. All-purpose flour, white granulated sugar, unsweetened cocoa powder, a pair of eggs, and a bit of unsalted butter — a collection you very well may have at the ready at this very moment, just begging to become a pan of brownies. Scroll down to read Blue Apron’s Five-Ingredient, Super-Easy Brownie recipe in full and never panic during a chocolate emergency again.

Five-Ingredient Brownies

Ingredients

½ cup all-purpose flour
1 cup granulated sugar
½ cup salted butter, melted and cooled, plus more for greasing the pan
2 large eggs
1/3 cup unsweetened cocoa powder

Method

  1. Prepare the pan:
    Place an oven rack in the center of the oven, then preheat to 350°F. Grease a 9-by-9-inch baking pan across the bottom and up the sides.

If you’re hungry for even more dessert, try these five-ingredient blondies.


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Brownies are one of the easiest baked goods to make: You don’t need any fancy equipment, just some elbow grease to stir everything together. And to make it even easier, we use chocolate chips here instead of chopping the chocolate by hand. Start by melting the chocolate and butter together, then stir in the rest of the ingredients to make a thick batter. Spread it into a foil-lined baking pan—the foil makes removing the brownies fail-proof and cleanup a snap. Top with ice cream and caramel sauce for a delicious brownie sundae.

Game plan: These brownies will last up to 3 days in an airtight container at room temperature.

Tips for Eggs and Christmas

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.


How To Make Brownies From Scratch

  1. Mix together the oil and melted chocolate until it is well combined and smooth.
  2. Beat in the eggs and sugar until everything is well blended.
  3. Stir in the flour and salt until just combined. As soon as there are no more white streaks you want to stop.
  4. Here you can get creative if you want to mix in chocolate chips, M&M’s, peanut butter chips, nuts or anything else you can think of.
  5. Pour into a greased and floured baking dish and bake until a tester comes out just barely clean. You want a few crumbs to stick, but not batter.

The key to the best brownies is to not over bake them. So check often and remember they do continue to cook in the pan for a little bit after you remove them from the oven. So error on the side of early rather than late.

Even these Peanut Butter Crunch Brownies use the same base. So many different things you can do, once you find a base recipe you love. But growing up, it was just plain chocolate frosting on top. Nothing extra or special, just frosting.

And you will notice, no nuts. I am not a huge fan of nuts in my dessert. Nuts on their own are fine, but I don’t want them in my chocolate. But if you are a nut person, go ahead and add them. My mom often added a few to half the pan for herself.


Simple Brownie Recipe

There is nothing better to have in your dessert repertoire than a simple brownie recipe. This brownie is worth not opening a box of brownie mix for. It is really easy to make and people get really impressed when you tell them that the brownie that they are eating is homemade.

Can you mix together some chocolate and sugar?

You can? Then you can make these bad boys.

The reason why I think that having a good brownie recipe up your sleeve is because it can be the foundation of so many other things. You can use it as the base of an ice cream sundae covered in caramel or chocolate sauce.

Or you can crumble it up and use it as the base of a trifle. Or you can sit on the couch and watch reruns of Weeds and eat brownies until you cannot eat brownies any more. No one will know.

1 1/4 sticks butter
1 1/4 cups sugar
3/4 cups plus 2 Tablespoons cocoa powder
1/4 teaspoon salt
2 teaspoons vanilla
2 eggs
1/2 cup flour

On top of a double boiler, melt the butter, sugar, cocoa and salt. Melt, stirring occasionally. Let the mixture cool a bit.

Add the eggs one at a time. Add in the vanilla.

When everything is nice and combined add the flour.

Line an 8࡮ baking pan with parchment or tin foil. Let the parchment hang over the side of the pan so that you can get the brownies out easily when they are cool. Pour the batter into the prepared pan. Put in a preheated 325 degree oven and bake for 20 to 25 minutes.

Pull the brownies out of the pan using the parchment paper and cut into squares.


Best Chocolate to Use for Brownies

Brownies are all about the chocolate…and chocolate comes in all different varieties and “levels”. If the wrapper has a percentage on it, that percentage is referring to the amount of cacao in that chocolate. Chocolate can also contain sugar, which varies among each type.

For this recipe, you can use either unsweetened or bittersweet chocolate. Unsweetened chocolate is 100% cacao with no added sugar. It is most often used for baking because it is super bitter to eat on its own.

Bittersweet has some sugar added and has about 60-70% cacao. Different brands will vary slightly.

Another note regarding the chocolate: we are using baking chocolate bars, not chocolate chips. The Wilton Test Kitchen tried this recipe using both semi-sweet chocolate chips and dark chocolate chips. However, neither of those batches had the same chocolate depth that the baking chocolate provided.

Baking chocolate will give you a beautiful dark brown color and intense chocolate flavor. In addition, chopped baking chocolate melts so beautifully and easily. Many chocolate chips contain stabilizers that make them difficult to melt, so save those for your mix-ins later!


Reviews ( 47 )

These really are "SO GOOD BROWNIES". I made these and another recipe that called for unsweetened chocolate and these were the winner all around the house! I made them exactly as the recipe calls, no substitutions at all and they are definitely a new favorite!

The consistency of these brownies are out of this world amazing they're fudgy but still soft and chewy. But these are so sweet I couldn't even bare to eat them. I even used 3/8 more unsweetened chocolate squares (1 & 1/2 squares) more than the recipe called for because I like ultra rich brownies. They were still entirely TOO SWEET. I am remaking this recipe with 1c - 1 & 1/2 c sugar and I recommend you do the same. Other than the sweetness, this recipe is quite good.

Just had my first bite and they ate like eating a straight cup of sugar. Moving onto another recipe.

We came off a month long jag of making fudge from the recipe on the Hershey's Cocoa label. Ever made it?It's the most unforgiving recipe ever. If you stir too much after it cools, or there's humidity in the air in a neighboring state, you're screwed. It either becomes Spoon Fudge or you can't get it out of the pan - there are so many ways to fail.

This is why I tried this Brownie recipe. It has the word easy in the title, and I now need easy. One dish, one pan, no stove-top cooking required. These are the best brownies ever! Ooey and Gooey and Cakey, all in one pan. I didn't add but pecans, cuz you gotta have nuts in your brownies. And I agree with the guy who added icing, but I was too lazy. Next time, though. cuz I'll be making these ALOT!


Watch the video: The Best Fudgy Brownie Recipe. Simple Way Of Making The Perfect Fudgy Brownie (November 2021).