Description
This homemade brownies recipe delivers rich, fudgy, and perfectly chocolatey treats made from scratch. With a balance of granulated and brown sugars, and a simple blend of cocoa and flour, these brownies bake up moist and chewy with a slightly crisp crust, ideal for an easy dessert or snack.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan or line it with parchment paper to prevent sticking.
- Melt Butter: Melt the butter in a medium saucepan over low heat, then remove from heat and allow it to cool slightly so it doesn't cook the eggs later.
- Mix Sugars and Butter: In a large bowl, combine the melted butter with granulated sugar and brown sugar. Stir until the mixture is creamy and well blended.
- Add Eggs and Vanilla: Beat in the eggs one at a time into the sugar mixture, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt to ensure even distribution and remove lumps.
- Mix Batter: Gradually add the dry ingredients into the wet ingredients, stirring gently until just blended. Avoid overmixing to keep the brownies tender.
- Bake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out with moist crumbs, indicating fudgy brownies.
- Cool and Serve: Allow the brownies to cool in the pan before slicing into squares for serving to ensure they hold their shape.
Notes
- For fudgier brownies, reduce baking time slightly; for cakier brownies, bake a few minutes longer.
- Ensure butter is cooled before mixing with eggs to prevent curdling.
- You can add nuts, chocolate chips, or swirl in peanut butter for variation.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
