USABrownie
Brownies are a classic American dessert — a dense chocolate square that is a favourite treat easy to make at home.
What you'll need
Ingredients
- 225 gSee recipes with unsalted butter
unsalted butter
i - 200 gSee recipes with quality dark chocolate
quality dark chocolate (60-70% cocoa)
i - 300 g
- 3See recipes with large eggs
large eggs
i - 1 teaspoonSee recipes with vanilla extract
vanilla extract
i - 95 g
- 30 gSee recipes with cocoa powder
cocoa powder
i - 0.5 teaspoon
- 100 gSee recipes with walnuts
walnuts (optional)
i
How to make it
Instructions
- 1
Preheat the oven to 180°C. Line a 20x20 cm baking dish with parchment paper.
- 2
In a bowl over a water bath, melt the butter and chocolate, stirring constantly. Remove from heat and allow to cool slightly.
- 3
In a large bowl, whisk together the sugar, eggs and vanilla until smooth. Gradually pour in the chocolate mixture, stirring constantly.
- 4
Sift together the flour, cocoa and salt. Gently fold the dry ingredients into the liquid until smooth. Do not overmix. Add nuts if using.
- 5
Pour batter into the prepared dish and flatten. Bake for 25-30 minutes. The centre should be slightly moist but not runny.
- 6
Allow to cool completely in the dish before slicing. Serve warm with vanilla ice cream for a special treat.
Frequently Asked Questions
Why are my brownies dry?
They were overbaked. Check with a toothpick at the minimum time: it should come out with moist crumbs attached, not clean and dry. Brownies continue cooking from residual heat after you remove them from the oven.
How do I get a shiny, crackly top?
Whisk the eggs and sugar together vigorously until lightened before adding the chocolate. The dissolved sugar creates the glossy film on top. Baking at 175–180°C helps too.
How do I get a fudgy, gooey texture?
Use more butter and chocolate, less flour, and do not overbake. For a 20x20 cm pan, 22–25 minutes is usually enough. The center should look slightly underdone when you pull them out.
Can I substitute cocoa powder for chocolate?
Yes — 3 tbsp cocoa powder + 1 tbsp butter equals roughly 30 g of dark chocolate. The flavor will be slightly less rich and complex, but it works well.
How do I store brownies?
At room temperature 3–4 days wrapped tightly. For longer storage, freeze individual squares — they thaw at room temperature in about 30 minutes and taste just as good.
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