Homemade Brownies
Rich, fudgy homemade brownies with a crackly top and deep chocolate flavor that comes together in just 35 minutes.
Servings: 16 brownies
Ingredients
- 1 cup unsalted butter
- ½ cup chocolate chips
- 1¼ cups granulated sugar
- ¾ cup light brown sugar tightly packed
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅔ cup cocoa powder
- ½ teaspoon sea salt
- 1 teaspoon espresso powder optional
Instructions
- Preheat the oven to 350°F. Line an 8-inch square pan with parchment paper.
- Melt the butter in a microwave-safe bowl, then stir in the chocolate chips until completely smooth and creamy.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract vigorously for 2 minutes until the mixture is light and frothy.
- Pour the melted chocolate mixture into the sugar mixture and stir to combine.
- Sift in the flour, cocoa powder, espresso powder, and sea salt. Stir until a thick batter forms and no dry streaks remain.
- Transfer the batter to the prepared pan and smooth into an even layer.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with only moist crumbs.
- Remove from the oven and allow the brownies to cool completely before slicing and serving.
Notes
Yield: This recipe makes 16 brownies from one 8-inch square pan. A 9-inch pan will produce thinner, faster-baking brownies that can overbake quickly.
Measuring: Spoon and level your flour rather than scooping directly from the bag. Scooping packs in extra flour, which dries out the batter and can make the brownies less fudgy.
Storage: Store brownies in an airtight container at room temperature for up to 4 days. To freeze, wrap individual squares in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. To reheat, let them come to room temperature or warm in the microwave for about 15 seconds.
Measuring: Spoon and level your flour rather than scooping directly from the bag. Scooping packs in extra flour, which dries out the batter and can make the brownies less fudgy.
Storage: Store brownies in an airtight container at room temperature for up to 4 days. To freeze, wrap individual squares in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. To reheat, let them come to room temperature or warm in the microwave for about 15 seconds.
Nutrition
Calories: 285kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 96mg | Potassium: 116mg | Fiber: 2g | Sugar: 29g | Vitamin A: 422IU | Calcium: 29mg | Iron: 1mg