Say goodbye to store-bought brownie mixes. These homemade brownies deliver a soft and chewy texture with a rich cocoa flavor and an irresistible shiny, crinkly crust. You’ll find it’s just as easy as reaching for that box, but with so much more flavor.
- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Servings: 9 brownies
Why You’ll Love This Recipe
- Quick and simple with no complex steps.
- Rich cocoa flavor that surpasses any box mix.
- A perfect shiny, crinkly top every time.
- Customizable with your favorite mix-ins.
Ingredients
- 2 large eggs (at room temperature): Essential for binding, the room temperature helps them whip up more voluminously for a delicate texture.
- 1 cup (200g) granulated sugar: Provides sweetness and helps achieve the shiny crust.
- 1 tsp (5ml) pure vanilla extract: Enhances the chocolate flavor; use pure vanilla for the best taste.
- 10 tbsp (140g) salted butter: Fat for moistness and richness, balancing the sweetness. Unsalted butter with added pinch of salt can substitute.
- ½ cup (60g) powdered confectioner’s sugar: Helps achieve a smooth batter and delicate crumb.
- ⅔ cup (56g) cocoa powder: This gives the brownies their deep chocolate flavor. Use unsweetened, ideally Dutch-processed for a darker color.
- ¼ tsp salt: Balances the sweetness and enhances flavor.
- ½ cup (71g) all-purpose flour: Just enough to hold everything together, keeping them fudgy.
- ½ cup (85g) dark chocolate chips: Provides melty chocolate pockets; bittersweet callets work too if desired.
How to Make It
Step 1: Prepare Your Pan
Preheat the oven to 350°F. Line an 8×8-inch metal baking pan with parchment paper, leaving a 2-inch overhang on all sides. This ensures easy removal post-bake, preserving the brownie shape.
Step 2: Whip Eggs and Sugar
Place the eggs, granulated sugar, and vanilla extract in a stand mixer bowl with a whisk attachment. Beat on medium-high speed for 3-4 minutes until the mixture is creamy and lemon-colored. This aerates the batter, contributing to its final texture.
Step 3: Create Cocoa Mixture
While the eggs are mixing, melt the butter in a saucepan over medium heat until completely melted and hot, allowing it to crackle slightly. Remove from heat and whisk in powdered sugar, cocoa powder, and salt until smooth. This step “blooms” the cocoa, releasing its full flavor.
Step 4: Combine and Mix
Add the warm cocoa mixture into the whipped eggs and sugar. Beat for 30 seconds just until smooth and glossy. Stir in the flour gently until combined, aiming for a hot fudge-like consistency. Finally, fold in the chocolate chips, ensuring they are evenly distributed.
Step 5: Bake to Perfection
Pour the brownie batter into the prepared pan, smoothing the top with a spatula. Bake for 20-22 minutes, checking with a toothpick inserted in the center—it should emerge with a few moist crumbs. This indicates the desired fudgy texture. Cool completely on a wire rack in the pan, then refrigerate for at least an hour before cutting into neat squares.
Recipe FAQs
Can I make these brownies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. The texture may vary slightly, but they will still be delicious.
How do I store these brownies?
Store the cooled brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week. Freezing is also an option; wrap them tightly and freeze for up to 3 months.
Can I add nuts or other mix-ins?
Absolutely. You can add nuts, dried fruits, or even swirl in some peanut butter. Just ensure the mix-ins don’t exceed ½ cup to maintain the perfect texture balance.
