Delight in the ultimate chocolate experience with this foolproof brownie recipe. Whether you’re a baking novice or a seasoned pro, these brownies will steal the show at any gathering.
Why This Recipe Works
- Uses the perfect ratio of butter to chocolate for a rich, fudgy texture.
- Incorporates both cocoa powder and melted chocolate for depth of flavor.
- Includes a touch of espresso powder to enhance the chocolate taste without adding coffee flavor.
- Baked at the right temperature to achieve that coveted chewy edge and soft center.
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon espresso powder (optional)
- 1 cup chocolate chips or chunks
Equipment Needed
- 9×13 inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper, leaving an overhang on the sides for easy removal. Tip: Lightly grease the pan before adding parchment to prevent slipping.
Mix Wet Ingredients
In a large bowl, whisk together the melted butter and sugar until well combined. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract. Tip: Room temperature eggs mix more evenly into the batter.
Combine Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, salt, and espresso powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. Tip: Sifting prevents lumps in your brownies.
Bake to Perfection
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: Do not overbake; brownies continue to set as they cool.
Cool and Serve
Allow the brownies to cool in the pan for at least 20 minutes before lifting them out using the parchment overhang. Cut into squares and serve. For the cleanest cuts, use a sharp knife and wipe it between slices.
Tips and Tricks
For an extra glossy top, beat the eggs and sugar until light and fluffy before adding the butter. If you prefer cake-like brownies, add 1/2 teaspoon baking powder to the dry ingredients. For a nutty twist, fold in 1 cup of chopped walnuts or pecans. To make brownies even more indulgent, drizzle with melted chocolate or caramel sauce before serving.
Recipe Variations
- Mint Chocolate: Add 1 teaspoon peppermint extract to the wet ingredients and fold in 1 cup mint chocolate chips.
- Peanut Butter Swirl: Drop spoonfuls of peanut butter onto the batter and swirl with a knife before baking.
- S’mores: Top baked brownies with marshmallows and graham crackers, then broil for 1-2 minutes.
- Espresso: Increase the espresso powder to 1 teaspoon for a mocha flavor.
Frequently Asked Questions
Can I use oil instead of butter? Yes, but butter provides a richer flavor. If substituting, use 3/4 cup of vegetable oil.
How do I store brownies? Keep them in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Can I make these gluten-free? Absolutely! Substitute the all-purpose flour with your favorite gluten-free blend.
Summary
This perfect brownie recipe delivers fudgy, chewy, and chocolatey goodness every time. With simple ingredients and easy steps, it’s a must-try for any dessert lover.