Brownie Recipe

This brownie recipe delivers the perfect balance of fudgy richness and a crisp, crackly top that’s impossible to resist. Each bite melts in your mouth, with deep chocolate flavors enhanced by a hint of vanilla. In just 20 minutes of prep, you’ll have a batter so luscious, it’s hard not to sneak a taste before baking.

After 30 minutes in the oven, your kitchen will be filled with the irresistible aroma of warm chocolate. These brownies are dense yet tender, with a gooey center that pairs perfectly with a glass of milk or a scoop of ice cream. Whether for a cozy night in or a special treat, this recipe is a guaranteed crowd-pleaser.

Ingredients for Perfect Brownies

• 1¼ cups (6 ¼ oz/ 190g) all-purpose flour, sifted
• 1 teaspoon salt
• 2 tablespoons dark unsweetened cocoa powder, sifted
• 11 ounces (310g) dark chocolate, coarsely chopped (use high-quality chocolate for best results)
• 1 cup (8oz/225g) unsalted butter, cut into 1-inch pieces
• 1½ cups (12oz/340g) granulated sugar
• ½ cup (4oz/ 112g) light brown sugar (can substitute with dark brown sugar for a deeper flavor)
• 5 eggs, at room temperature
• 2 teaspoons vanilla extract

Step-by-Step Brownie Instructions

1. Preheat the oven to 350°F (180°C). Butter the sides and bottom of a 9×13-inch pan and line it with parchment paper.
2. In a medium bowl, sift together the flour, salt, and cocoa powder. Set aside.
3. Place the chocolate and butter in a large bowl. Melt gently in the microwave or over a saucepan of simmering water, stirring occasionally, until completely smooth. Remove from heat and let cool slightly.
4. Add the sugars to the melted chocolate mixture. Whisk until fully combined and the mixture reaches room temperature.
5. In a separate jug, whisk together the eggs and vanilla extract. Gradually add a little of the egg mixture to the chocolate mixture, whisking to combine. Add the remaining eggs and whisk until just combined. Do not overmix to avoid cakey brownies.
6. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, gently fold until just a few streaks of flour remain.
7. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for exactly 30 minutes (no more, no less).
8. Let the brownies cool completely in the pan. Once cooled, lift them out using the parchment paper.
9. Store at room temperature in an airtight container for up to 3 days.

Perfect Pairings: Sauce and Topping Ideas

Take your brownies to the next level with a drizzle of warm chocolate ganache or a scoop of vanilla ice cream. For a fruity twist, try a dollop of raspberry coulis or a sprinkle of fresh berries. A dusting of powdered sugar or a handful of chopped nuts can also add texture and flavor.

Storage Secrets: Keep Them Fresh and Fudgy

Store your brownies in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To enjoy, simply thaw at room temperature or warm them in the microwave for 10-15 seconds.

Time-Saving Tips for Busy Bakers

Use a pre-cut parchment paper sheet to line your pan quickly and neatly. If you’re short on time, skip the sifting step—just whisk the dry ingredients thoroughly. For even faster prep, melt the chocolate and butter in the microwave in 30-second intervals, stirring in between.

Recipe Variations: Mix It Up!

Add a handful of chocolate chips or chopped walnuts to the batter for extra richness and crunch. For a minty twist, fold in ½ teaspoon of peppermint extract. If you’re feeling adventurous, swirl in a layer of peanut butter or caramel before baking for a decadent surprise.

Common Questions Answered

Why are my brownies cakey? Overmixing the batter after adding the eggs can incorporate too much air, leading to a cakey texture. Fold gently instead! Can I use milk chocolate? Yes, but the brownies will be sweeter and less intense. Stick to dark chocolate for that classic fudgy flavor.

Brownie Recipe

Shaziya

This brownie recipe delivers the perfect balance of fudgy richness and a crisp, crackly top that’s impossible to resist. In just 20 minutes of prep, you’ll have a batter so luscious, it’s hard not to sneak a taste before baking.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 8 brownies

Ingredients

  

1x2x3x

• 1¼ cups all-purpose flour sifted
• 1 teaspoon salt
• 2 tablespoons dark unsweetened cocoa powder sifted
• 11 ounces dark chocolate coarsely chopped
• 1 cup unsalted butter cut into 1-inch pieces
• 1½ cups granulated sugar
• ½ cup light brown sugar
• 5 eggs at room temperature
• 2 teaspoons vanilla extract

Instructions

 

• Preheat the oven to 350oF (180oC). Butter the sides and bottom of a 9×13-inch and line the pan with parchment paper.
• In a medium bowl, sift the flour, salt, and cocoa powder together and set aside.
• Put the chocolate and butter in a large bowl and melt it gently in the microwave or set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Remove from the heat and set aside to cool a little.
• Add the sugars to the melted chocolate. Whisk until completely combined. The mixture should be room temperature.
• Whisk the eggs and vanilla in a jug together. Add a little of the eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
• Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
• Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes (just 30, no more no less).
• Let the brownies cool completely, then lift them out of the pan using the parchment paper.
• Store at room temperature in an airtight container.

Keyword baking, chocolate, dessert, easy, fudgy

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