These chocolate brownies are sweet treats at their finest! If you’re looking for the perfect dessert to add to your repertoire, this one’s the best.
Seriously, these brownies are perfect. They’re gooey and fudgy on the inside with perfectly crispy edges.
They’re a must-bake for anyone who loves fudgey chocolate.
So, why is this brown recipe so insanely delicious?
It achieves a perfectly cracked and crispy top with a gooey chocolate center.
Plus, this recipe comes together in a jiffy with ingredients you probably already have have in your pantry.
If you can preheat an oven and mix some ingredients, you’re halfway there.
So, without further ado, let’s explore how to create this chocolatey masterpiece.
The great thing about this recipe is it doesn’t require any fancy ingredients. If you have a few baking staples and chocolate, you can whip these up in no time.
- Butter – Always use melted butter in this recipe. It helps the brownies retain moisture so they’re rich and fudgy.
- Granulated sugar – For sweetness, granulated sugar is your best option. It also helps create that crispy crust!
- Eggs – Room-temperature eggs help the ingredients bind and allow the brownies to rise in the oven. Don’t worry, it only takes about 30 minutes for eggs to reach room temperature.
- Vanilla extract – You can’t forget the vanilla extract. It adds a pop of richness when combined with all that chocolate!
- Cocoa powder – For the best brownies, use a high-quality cocoa powder like Dutch-processed cocoa. It makes a huge difference in this simple recipe.
- All-purpose flour – Flour gives these brownies the perfect fudge-like structure. All-purpose flour works perfectly fine.
- Cornstarch – A dash of cornstarch helps brownies rise in the oven and gives them that cracky, crunchy crust.
- Salt – There’s a lot of chocolate happening, so a pinch of salt helps amplify those rich flavors.
- Dark chocolate or chocolate chips – This is where things get insanely chocolatey. Use any type of chocolate you prefer. Give it a rough chop before adding it to your batter so it melts evenly.
- Sea salt flakes – A garnish of sea salt flakes accents the rich chocolatey notes, but it’s optional. They’ll be just as delicious if you don’t have any on hand.
How to Make Chocolate Brownies
You won’t believe how easily this recipe comes together. But the result is bakery-worthy!
You’ll never need another chocolate brownie recipe ever again.
1. Prepare. Preheat the oven to 350 degrees Fahrenheit, and line an 8×8 baking tray with parchment paper.
2. Mix wet ingredients and sugar. Place the melted butter and sugar in a large bowl and whisk. When creamy, use an electric mixer to beat in the eggs and vanilla.
3. Add the dry ingredients. Using a sifter, add cocoa powder, flour, cornstarch, and salt. Then, stir until a stiff batter forms. Once it’s combined, fold in the chocolate chips.
4. Add to baking pan. Pour the brownie batter into a prepared baking tray and smooth it with a spatula.
5. Bake. Add the brownies to the oven and bake them for 25-30 minutes. The brownies are ready when a toothpick comes out clean.
6. Cool. Cool the brownies on a wire rack for at least 30 minutes. Sprinkle them with sea salt (optional) and enjoy!
How to Tell When Brownies Are Done
Do you like your brownies ultra-gooey, cake-like, or somewhere in between? You don’t have to adjust the ingredients to suit your needs.
Leaving the brownies in the oven for shorter (or longer) will deliver the results you want. Pop a toothpick in the center and check for doneness.
Here’s a quick way to create the brownies you want.
- Dense, gooey brownies – If your toothpick comes out with a smear, they’ll be very gooey.
- Fudge-like – Place a toothpick in the center. If it’s lightly tinted with just a little bit of smear, they’re ready.
- Cake-like – If your toothpick is smear-free with a few crumbs, they’re ready to take out of the oven.
Tips for the Best Brownies
While this recipe is simple, there are a few ways that things can go wrong. Check out some of these easy tips so they’re picture-perfect.
- ABS (Always Be Sifting). If you don’t have a sifter, get one! It’s a baker’s best friend. Sifting the dry ingredients creates a clump-free and smooth consistency. No one wants lumpy brownies.
- Room temperature is key. Room-temperature ingredients blend much easier than cold. Use melted (but not hot) butter, and let your eggs rest on the counter for 30 minutes.
- Line your baking pan. Don’t skip this step! Brownies love to stick at the bottom of the pan. You can use a sheet of parchment paper or grease the pan with butter, shortening, or cooking spray.
These brownies are perfect. But you know what makes them even better? Some tasty add-ins. Check out these variations to get inspired to experiment.
- Go nuts. Dense chocolate brownies and nuts, is there anything better? You can use whatever nut floats your boat, from pecans, walnuts, or cashews. For the perfect nut-to-brownie ratio, add 2 cups of chopped nuts.
- Candy makes everything better. Add your favorite candy to the brownie batter for an explosion of flavor. Try things like Reese’s cups, M&Ms, or chopped Snickers. There are no wrong answers.
- Get fruity. Dried fruit adds a hint of tartness and freshness to these brownies. However, always use dried fruit in your batter to ensure that your batter doesn’t get soupy in the oven.
How to Store
A tray of brownies won’t live to see the light of another day. They’re so delicious. In the rare case you have leftovers, storing them is super easy.
Here are a few ways you can keep those brownies fresh.
- To Store at Room Temperature: These brownies will stay fresh at room temperature for 4-5 days. Ensure you allow them to cool completely before covering them with a lid or plastic wrap.
- To Store in the Refrigerator: To slightly extend the life of your brownies, you can store them in the fridge for up to one week. Tightly cover them to prevent them from drying out.
- To Freeze: You can also store brownies in the freezer for 3 months. Avoid cutting them before popping them in the freezer to ensure they stay moist. When you’re ready to eat, allow them to thaw in the fridge overnight.
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