This classic Brownie recipe is so good, and with a rich chocolatey flavor, these brownies will go fast at your house!
- 14 tablespoons unsalted butter
- 4 eggs
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- ¾ cup All-Purpose flour
- 1 cup semi-sweet chocolate
- 2 ½ tablespoons unsweetened cocoa powder
Preheat the oven to 350 degrees. Prepare a 8 inch square pan with parchment paper.
In a saucepan, melt the butter. Add the chocolate and cocoa powder. Mix until combined andthe chocolate is melted.
In a stand mixer or using a hand eletric mixer beat eggs until they are light and fluffy. Then slowly add the sugar in little by little. Before you add anything else you need to let the eggs and sugar rise and turn pale yellow in color.
Slowly add in some of the sugar mixture into the chocolate, so it cools off. Once it is at room temperature, add the chocolate mixture back into the standing mixer bowl with the rest of the sugar and eggs. Mix until combined then add in vanilla extract.
Sift the flour into the mixture and mix until combined. Do NOT over mix.
Pour into your greased pan and place it in the oven for 28 to 30 minutes or until the texture does not bounce. When it is ready the top will no longer look shiny. Do not overcook.
Allow to cool for 10 minutes before removing the brownies from the pan and then cut them into squares.
Tips for the perfect brownie:
Storing the brownies:
You can store the brownies in an air tight container up to 5 days after baking. They will last even a few days longer if you store them in the refrigerator as well.
- Use room temperature ingredients to ensure proper density when baking. Using cold or hot ingredients will cause the batter to be "shocked" and may affect the baking.
- Sifting the dry ingredients allows the wet ingredients to bind together better when mixing.
- When baking, only bake one pan of brownies at a time, and in the center of your over.
- For a fudgier brownie add more "fat" to the recipe like butter or chocolate. For a cakier brownie add 2 teaspoons of baking powder to the dry ingredients when sifting.
- For a chewier brownie use 1 less egg or just 3 egg yolks. Also bake for less time. You want to make sure if you bake for less time the top and edges have a good crust, so they do not fall apart when slicing.
Serving: 1brownie sliceCalories: 159kcalCarbohydrates: 16gProtein: 2gFat: 10gSaturated Fat: 6gTrans Fat: 1gCholesterol: 45mgSodium: 12mgPotassium: 66mgFiber: 1gSugar: 11gVitamin A: 247IUCalcium: 12mgIron: 1mg