The BEST Brownies
Introduction
There’s something magical about the aroma of freshly baked brownies wafting through the kitchen. These brownies are rich, decadent, and incredibly fudgy, making them the perfect treat for any occasion—from family gatherings and celebrations to a cozy night in with a great movie. What sets this recipe apart is its simplicity and the use of high-quality ingredients that really enhance the flavor. Each bite is a perfect blend of chocolatey goodness and melt-in-your-mouth texture that will leave your friends and family asking for seconds (or thirds!).
Imagine serving a warm batch of these brownies at your next get-together, while they’re still slightly gooey in the center. Top them off with a scoop of vanilla ice cream or a drizzle of chocolate sauce, and you have an indulgent dessert that feels special yet is incredibly easy to whip up. Trust us, once you try these, you’ll have a new go-to recipe for brownie bliss that everyone will adore!
This is what the finished dish looks like when perfectly baked.
Ingredients
- ¾ cup butter (6 oz)
- 1 â…” cup sugar (350 grams – divided)
- 3 large eggs
- â…” cup of cocoa powder (65 grams)
- 1 cup all-purpose flour (120 grams)
- ½ tsp salt
- 1 cup chocolate chips plus more for the top (170 grams)
These are the key ingredients that will make your brownies truly special.
Directions
- Preheat the oven to 350°F (175°C). Grease and line an 8×8 square pan with parchment paper for easy removal.
- In a small saucepan over medium-low heat, combine the butter and â…” cup of the sugar. Stir frequently until the butter is melted and the mixture looks glossy and smooth; let it cool slightly.
- In a separate bowl, whisk together the eggs with the remaining 1 cup of sugar vigorously until the mixture starts to foam and is well-combined.
- Gradually whisk the cooled butter mixture into the egg mixture. Make sure the butter is not too hot to avoid cooking the eggs.
- Sift the all-purpose flour, cocoa powder, and salt over the batter, or whisk them together in a separate bowl before adding to avoid lumps. Mix gently until fully incorporated, ensuring no flour streaks remain.
- Fold in the chocolate chips, then pour the batter into the prepared pan. Sprinkle additional chocolate chips on top if desired.
- Bake for 30 to 35 minutes, until the top is set and has a few cracks. Be careful not to overbake, as this can lead to dry brownies.
- Allow the brownies to cool completely on a wire rack. To unmold, gently pull the brownies out of the pan using the parchment paper overhang, then transfer to a serving plate. Cut into squares and serve.
Tips & Variations
- Ingredient substitutions: You can substitute butter with coconut oil for a dairy-free option or replace the all-purpose flour with gluten-free flour if necessary.
- Optional variations: Add nuts, chocolate chunks, or a pinch of espresso powder for an extra flavor boost. Swirl in some peanut butter or caramel for a delightful twist.
- Storage or reheating tips: Store leftovers in an airtight container at room temperature for up to 3 days. You can reheat individual squares in the microwave for a few seconds to enjoy warm brownies again!
Recipe Information
- Prep time: 10 minutes
- Cook time: 35 minutes
- Total time: 45 minutes
- Servings: 16 squares
- Difficulty level: Easy
Best Brownies
200kcal
Ingredients
Main ingredients
- ¾ cup ¾ cup butter (6 oz)
- 1 â…” cup 1 â…” cup sugar (350 grams - divided) Divided into two portions
- 3 large 3 large eggs
- â…” cup â…” cup of cocoa powder (65 grams)
- 1 cup 1 cup all-purpose flour (120 grams)
- ½ tsp ½ tsp salt
- 1 cup 1 cup chocolate chips plus more for the top (170 grams) Additional chips are for topping
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease and line an 8×8 square pan with parchment paper for easy removal.
- In a small saucepan over medium-low heat, combine the butter and â…” cup of the sugar. Stir frequently until the butter is melted and the mixture looks glossy and smooth; let it cool slightly.
- In a separate bowl, whisk together the eggs with the remaining 1 cup of sugar vigorously until the mixture starts to foam and is well-combined.
- Gradually whisk the cooled butter mixture into the egg mixture. Make sure the butter is not too hot to avoid cooking the eggs.
- Sift the all-purpose flour, cocoa powder, and salt over the batter, or whisk them together in a separate bowl before adding to avoid lumps. Mix gently until fully incorporated, ensuring no flour streaks remain.
- Fold in the chocolate chips, then pour the batter into the prepared pan. Sprinkle additional chocolate chips on top if desired.
Baking
- Bake for 30 to 35 minutes, until the top is set and has a few cracks. Be careful not to overbake, as this can lead to dry brownies.
Serving
- Allow the brownies to cool completely on a wire rack. To unmold, gently pull the brownies out of the pan using the parchment paper overhang, then transfer to a serving plate. Cut into squares and serve.
Nutrition
Serving1gCalories200kcalCarbohydrates30gProtein2gFat9gSaturated Fat5gSodium150mgFiber1gSugar18g
Notes
Ingredient substitutions: You can substitute butter with coconut oil for a dairy-free option or replace the all-purpose flour with gluten-free flour if necessary. Add nuts, chocolate chunks, or a pinch of espresso powder for an extra flavor boost. Swirl in some peanut butter or caramel for a delightful twist. Store leftovers in an airtight container at room temperature for up to 3 days. You can reheat individual squares in the microwave for a few seconds to enjoy warm brownies again!