Imagine sinking your teeth into the most decadent, rich, and absolutely irresistible brownies you've ever tasted - without the hassle of a complicated box mix! These homemade brownies are about to revolutionize your dessert game, promising a chocolate experience that's so incredible, you'll never look at store-bought mixes the same way again. With just a few simple ingredients and some baking magic, you'll create brownies so moist, so chocolatey, and so perfect that your friends and family will be begging for your secret recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup sugar
- 1/2 cup butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
Instructions
- Preheat the oven to 350°F (175°C). Prepare an 8x8 inch baking pan by lining it with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, combine melted butter and sugar. Whisk thoroughly until the mixture becomes smooth and slightly lighter in color, about 2-3 minutes.
- Add eggs one at a time, whisking completely after each addition. Incorporate vanilla extract and mix until well combined.
- Sift together cocoa powder, all-purpose flour, salt, and baking powder in a separate bowl to ensure no lumps and even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix, which can result in tough brownies.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula and ensuring the mixture reaches all corners.
- Bake in the preheated oven for 25-30 minutes. To test doneness, insert a toothpick into the center - it should come out with a few moist crumbs but not wet batter.
- Remove from oven and let cool in the pan for 10-15 minutes. Use the parchment paper edges to lift the brownies out and transfer to a wire rack for complete cooling.
- Once cooled, cut into 12 equal squares. For cleaner cuts, use a sharp knife and wipe between slices.
Tips
- Room Temperature Matters: Ensure your eggs are at room temperature for better mixing and a more consistent batter.
- Don't Overmix: Gently fold dry ingredients into wet ingredients. Overmixing can lead to tough, dense brownies instead of the soft, fudgy texture you're craving.
- Check for Doneness Carefully: The toothpick test is crucial. A few moist crumbs are perfect - wet batter means they need more time.
- Cooling is Key: Let the brownies cool completely before cutting to help them set and achieve that perfect texture.
- Parchment Paper Trick: The overhanging parchment paper makes removing and cutting brownies a breeze and ensures clean, beautiful squares.
- Storage Tip: Store brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week to maintain their incredible moisture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 3g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 55mg
