Get ready to revolutionize your dessert game with the ultimate homemade brownie recipe that will make store-bought versions seem like child's play! These rich, fudgy brownies are so incredibly simple to make, you'll wonder why you ever settled for boxed mixes. With just a few basic ingredients and some baking magic, you'll create a chocolate masterpiece that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, these brownies are guaranteed to become your new go-to dessert that will impress family and friends alike!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan with butter or line it with parchment paper, allowing some overhang for easy removal.
- Melt the unsalted butter in a medium saucepan over low heat. Remove from heat and let it cool slightly for 2-3 minutes.
- Add granulated sugar to the melted butter and whisk thoroughly until well combined and slightly smooth.
- Crack the eggs into the butter-sugar mixture one at a time, whisking vigorously after each addition to ensure complete incorporation.
- Stir in the vanilla extract, mixing until the mixture is smooth and glossy.
- In a separate bowl, sift together the cocoa powder, all-purpose flour, salt, and baking powder to remove any lumps.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the brownies tough.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes. To check doneness, insert a toothpick into the center - it should come out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 10-15 minutes.
- Lift the brownies out of the pan using the parchment paper overhang and transfer to a wire rack to cool completely.
- Once cooled, cut into 16 equal squares and serve. Optional: dust with powdered sugar or top with a scoop of vanilla ice cream.
Tips
- Use room temperature eggs for better incorporation and a smoother batter.
- Don't overmix the batter - this can lead to tough, dense brownies. Mix just until the ingredients are combined.
- For extra richness, use high-quality cocoa powder and pure vanilla extract.
- Line your baking pan with parchment paper for easy removal and clean cutting.
- Check your brownies early - they're best when slightly underbaked with moist crumbs.
- Let the brownies cool completely before cutting for clean, sharp edges.
- For variations, try adding chocolate chips, nuts, or a swirl of caramel before baking.
- Store brownies in an airtight container at room temperature for up to 3-4 days.
- For maximum fudginess, refrigerate the brownies for an hour before serving.
- Pro baker's secret: A pinch of espresso powder can enhance the chocolate flavor without adding coffee taste.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 16g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 40mg
