Brownies

From rich chewy, gooey fudgy brownies to lighter cake brownies, we love brownies. There are also so many things you can do with brownies. Additions to the batter like chocolate chips, white chocolate, and nuts; irish cream, or liqueurs for flavor variations; and toppings like caramel sauce, bourbon sauce, or cream cheese frosting. Brownies are also great foundations for cheesecake, cream pies, and other delights.

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Brownies

Planning

  • Prep Time:

    10 minutes

  • Bake/Cook Time:

    30 minutes

  • Chill/Set Time:

    1 hour

  • Servings:

    16

Preparation

  • Materials

    Stand Mixer or Hand Mixer with Whisk and Mixing Bowl
    Spatula
    Baking Pan 9x9
    Parchment Paper

  • Prep

    Preheat the oven to 350 F.
    Grease and line a 9 x 9-inch baking pan with parchment. Leave some sticking up so you can use it to remove the brownies easily.

  • Oven/Stove

    Oven 350F for about 30 minutes until the center is set.

  • Shopping List

    Butter
    Cocoa Powder, unsweetened
    Brown Sugar
    Granulated Sugar
    Eggs
    Flour, all purpose
    Espresso Powder
    Sea Salt
    Vanilla Extract
    Chocolate Chips (Optional)
    Pecans, chopped (Optional)

Ingredients & Steps

  • Ingredients

    Butter 226 g (1 cup)(2sticks)
    Cocoa Powder, unsweetened 84g (1 cup)
    Espresso Powder 1g (1/2 tsp)
    Brown Sugar 213 g (1 cup)
    Granulated Sugar 198g (1 cup)
    Eggs, 150g (3 large)
    Flour, all purpose 120 g (1 cup)
    Sea Salt 1g (1/2 tsp)
    Vanilla Extract 9g (2 tsp)
    Chocolate Chips 170g (1 cup) (Optional)
    Pecans, chopped 114g (1 cup) (Optional)

  • Steps

    STEP 1: Melt the butter and chocolate gently in a metling pot over steaming water.

    STEP 2: Whisk the sugars, salt, and cocoa powder together. Whisk gently into the chocolate butter over steaming water a little at a time while stirring.

    Make sure each portion is incorporated and dissolved fully before adding another. Continue to stir until the mixture is smooth and there are no lumps or dry bit. Remove from heat.

    STEP 3: Whip the eggs with the vanilla by hand and mix them into the mixture a tablespoon at a time, stirring each on in before adding another after each. Continue to stir until smooth and glossy.

    STEP 4: Whisk in the espresso powder.

    STEP 5: Whisk in the flour in small portions little by little. Stir until smooth and pour into the prepared baking dish.

    STEP 6. Bake at 350F for 20-30 minutes until the top is shiny and crackly, and a
    toothpick inserted into the center comes out with moist crumbs,

    STEP 7: Remove from the oven adn place the pan on a cooling rack. Let it cool to touch then remove the brownies using the parchment paper. Set the parchment paper with brownies on the wire rack. Allow them to cool to room temperature before you cut and serve them.

Notes

SERVING
Cut into squares. 2" is standard or 3" for a dessert serving. As a dessert, top with whipped cream, mascarpone cream, or marshmallow cream, and drizzle with chocolate, caramel, or Irish cream sauce - or a combination.

STORING
Store the brownies in an airtight container. You can keep them at room temp for a couple of days. Any longer, refrigerate them. They will keep up to 2 months in the freezer.

TIPS
For ooey, gooey, chewier brownies skip the cocoa powder and add more real chocolate and a little more butter or decrease the flour.

VARIATIONS

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