Classic Brownies
Right in the middle of fudgy and cakey, these easy brownies will make either crowd happy.
Equipment
- 1 9x13 inch Baking Pan
- 1 Medium Bowl For dry ingredients
- 1 Whisk For dry ingredients
- 1 Medium Saucepan For melting butter and chocolate
- 1 Cooling Rack For proper cooling
Ingredients
Main
- 2 sticks 16 tablespoons unsalted butter, plus more for greasing the foil
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon fine salt
- 4 ounces semisweet or bittersweet chocolate chopped
- 2 cups sugar
- 4 large eggs slightly beaten
Instructions
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
- Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
- Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.
Notes
1. Achieving the perfect brownie texture relies heavily on proper baking. The toothpick test should yield moist crumbs, not wet batter or a completely clean stick, to ensure a balance between fudgy and cakey.
2. Do not overmix the batter once the dry ingredients are added; overmixing develops gluten, leading to a tougher, more cake-like brownie rather than a tender one.
3. Cooling completely is paramount for clean cuts and optimal texture. Rushing this step will result in crumbly, messy squares.
4. For an enhanced flavor profile, consider adding a pinch of espresso powder to the cocoa mixture – it deepens the chocolate notes without adding coffee flavor. A splash of vanilla extract can also elevate the aroma.
2. Do not overmix the batter once the dry ingredients are added; overmixing develops gluten, leading to a tougher, more cake-like brownie rather than a tender one.
3. Cooling completely is paramount for clean cuts and optimal texture. Rushing this step will result in crumbly, messy squares.
4. For an enhanced flavor profile, consider adding a pinch of espresso powder to the cocoa mixture – it deepens the chocolate notes without adding coffee flavor. A splash of vanilla extract can also elevate the aroma.