Chocolate Brownies
Rich, fudgy brownies with a delicate crackly top that please a crowd. Perfect for fast weeknight baking or last-minute gatherings.
Ingredients
Wet Ingredients
- 1 cup unsalted butter Use high-quality unsalted butter for best results.
- 2 cups granulated sugar Essential for the crackly top. Avoid reducing too much.
- 4 large eggs Use room-temperature for better blending.
- 1 teaspoon vanilla extract Adds flavor to the batter.
Dry Ingredients
- 1 cup all-purpose flour Be careful not to overmeasure.
- 1 cup unsweetened cocoa powder Choose high-quality cocoa for deep flavor.
- 1/2 teaspoon salt Enhances the flavors.
- 1/2 teaspoon baking powder Helps with the lift of the brownies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or nonstick spray, and line it with parchment for easy removal.
- In a large saucepan, melt the butter over low heat until fully liquid and just beginning to foam. Remove from heat and stir in the granulated sugar until shiny, then whisk in the eggs one at a time and add the vanilla extract.
- Sift or whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder in a separate bowl. Fold the dry mix into the wet ingredients until fully combined and smooth.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
Baking
- Bake for 20 to 25 minutes. Start checking at 18 minutes with a toothpick inserted in the center; look for a few moist crumbs rather than a clean pull.
Cooling and Serving
- Let the brownies cool completely in the pan before lifting them out using the parchment overhang. Cut into squares and serve warm or at room temperature.
Notes
Store cooled brownies in an airtight container at room temperature for up to 3 days. Use parchment between layers to prevent sticking. For longer shelf life, refrigerate for up to 1 week or freeze for up to 3 months.