Brownies
Rich, decadent, and incredibly fudgy brownies with a crackly top and chewy edges. This simple one-bowl recipe uses melted butter and cocoa powder for the deepest chocolate flavor, ready in under an hour.
For 16 servings
9 steps. 30 minutes total.
- 1
Preheat oven to 350°F (175°C)
- a.Grease an 8x8 inch metal baking pan and line it with parchment paper, leaving a 2-inch overhang on two opposite sides. This will act as a sling to easily lift the brownies out later.
- 2
Step 2
- a.In a large bowl, whisk together the warm melted butter and granulated sugar until fully combined. The mixture will look grainy.
- 3
Step 3
- a.Add the room temperature eggs one at a time, whisking vigorously for about 30 seconds after each addition. Continue whisking until the batter is thick, smooth, and glossy. This step is crucial for creating a crackly top. Stir in the vanilla extract.
- 4
Step 4
- a.Place a fine-mesh sieve over the bowl and sift in the all-purpose flour, cocoa powder, baking powder, and salt. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just a few streaks of flour remain. Do not overmix.
- 5
Gently fold in 1/2 cup of the semi-sweet chocolate chips
- a.Pour the batter into the prepared pan and use the spatula to spread it into an even layer.
- 6
Step 6
- a.Sprinkle the remaining 1/2 cup of chocolate chips evenly over the top of the batter.
- 7
Bake for 28-32 minutes
- a.To check for doneness, insert a wooden toothpick into the center. It should come out with moist, fudgy crumbs attached, but not wet batter. Be careful not to overbake.
- 8
Step 8
- a.Remove the pan from the oven and place it on a wire rack to cool completely, for at least 2 hours. This step is essential for the brownies to set properly and achieve their fudgy texture. Do not attempt to slice them while warm.
- 9
Step 9
- a.Once completely cooled, use the parchment paper overhangs to lift the entire brownie slab out of the pan. Place it on a cutting board and slice into 16 equal squares.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a guaranteed crackly top, ensure you whisk the eggs and sugar very well until the mixture is light, airy, and glossy.
- 2Do not overmix the batter after adding the flour. Mix only until just combined to keep the brownies fudgy, not cakey.
- 3Using a metal pan is recommended as it conducts heat more evenly than glass, resulting in better-cooked edges.
- 4Room temperature eggs are crucial as they emulsify better into the batter, creating a smoother, more uniform texture.
- 5For extra clean slices, chill the cooled brownies in the refrigerator for 30 minutes before cutting with a sharp knife.
- 6Use high-quality unsweetened cocoa powder and chocolate chips for the richest, most decadent chocolate flavor.
Adapt it for your goals.
Nutty Brownies
Add 1/2 cup of chopped walnuts, pecans, or almonds to the batter along with the chocolate chips for a crunchy texture.
Espresso BrowniesEspresso Brownies
Add 1 teaspoon of instant espresso powder along with the dry ingredients. Coffee enhances and deepens the chocolate flavor without making the brownies taste like coffee.
Salted Caramel BrowniesSalted Caramel Brownies
After pouring the batter into the pan, dollop 1/4 cup of thick salted caramel sauce on top and use a knife to gently swirl it into the batter before baking. Sprinkle with flaky sea salt after baking.
Gluten Free BrowniesGluten-Free Brownies
Substitute the all-purpose flour with an equal amount of a high-quality 1-to-1 gluten-free baking flour blend.
Why this is on our healthy list.
Mood-Lifting Treat
Chocolate contains compounds like theobromine and phenylethylamine, which can have a positive effect on mood and create feelings of happiness and well-being when enjoyed in moderation.
Rich in Antioxidants
Unsweetened cocoa powder is an excellent source of flavonoids, a type of antioxidant that helps protect the body from cellular damage caused by free radicals.
Frequently asked questions
The key is to dissolve the sugar well and whip the eggs. Whisking the sugar with the warm melted butter helps dissolve it, and then beating the eggs vigorously until the batter is light and glossy creates that signature meringue-like top layer.