Brownies
Rich, fudgy American chocolate squares made by stirring melted chocolate and butter with sugar, eggs, and flour. Thin crackly top, dense fudgy center — and one of the easiest bakes there is, made in a single bowl.
Ingredients
- Dark chocolate · or chocolate chips120 g
- Butter · unsalted115 g
- Sugar200 g
- Eggs · room temperature2
- Vanilla extract · optional1 tsp
- Flour · all-purpose75 g
- Cocoa powder2 tbsp
- Salt0.25 tsp
- Walnuts · optional, chopped0.5 cup
Steps
- ⏲ 2 min
Heat the oven to 175C/350F and line a 20cm square pan with parchment.
- ⏲ 3 min
Melt the chocolate and butter together (double boiler or microwave) until smooth, then let it cool slightly.
- ⏲ 3 min
Stir in the sugar, then beat in the eggs one at a time until glossy. Add the vanilla.
- ⏲ 2 min
Sift in the flour, cocoa, and salt and fold just until no dry streaks remain (add walnuts now if using).
- ⏲ 25 min
Pour into the pan and spread evenly. Bake at 175C/350F for 22-27 minutes, until a toothpick in the center comes out with moist crumbs.
- ⏲ 1 min
Cool completely, then lift out and cut into squares.
Tips & Variations
Variations
- Fudgy vs cakey: Less flour for fudgy, more for cakey.
- Chocolate chunk: Fold extra chocolate chips into the batter.
- Blondies: The brown-sugar cousin, made without chocolate.
- A la mode: Serve warm with a scoop of vanilla ice cream.
Tips
- Underbake for fudgy brownies — pull them when the toothpick has moist crumbs.
- Beat the sugar and eggs well for that signature thin, shiny crust.
- Fold the flour in minimally — overmixing makes them tough.
- Cool fully before cutting for clean squares (chilling helps).
- A pinch of salt balances the sweetness for deeper flavor.
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