Perfect Brownies
These are the perfect brownies! Fudgy in the center, a little cakey around the edges, and slightly chewy overall. Plus, they have that beautiful, shiny, and crackly brownie top. These are thick and so chocolatey, but not overly sweet or rich either. It's well-balanced.
Servings: 9 squares
Calories: 454kcal
Equipment
Ingredients
- 8 ounces semi-sweet baking chocolate bars roughly chopped
- 8 tablespoons unsalted butter plus more for greasing pan
- 1 ¼ cups granulated sugar do not use brown sugar
- 3 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup unsweetened cocoa powder do not use Dutch-processed cocoa
- ½ cup all-purpose flour, plus 2 tablespoons
- ½ cup semi-sweet chocolate chips plus more if desired
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 8x8 baking pan with butter and line with parchment paper. Make sure to leave overhang on the sides to make it easier to lift later.
- In the microwave oven, melt the chopped chocolate bars and unsalted butter in 30-second intervals, stirring with a rubber spatula each time until the mixture is melted and smooth.
- Immediately after the chocolate is melted and still warm, whisk in the granulated sugar until fully incorporated. The batter may look a bit grainy from the sugar granules, that’s fine.
- Next, whisk in the eggs, one at a time, making sure it is nicely combined before adding the next one. Then, add the vanilla extract.
- Mix in the unsweetened cocoa powder and salt until the batter is smooth.
- Next, fold in the flour, scraping the sides until fully combined. Then, stir in the chocolate chips into the batter.
- Pour the batter into the lined pan and gently smooth out the surface. Bake for 38 to 40 minutes in the center rack of your oven, until set and a toothpick inserted into the center comes out clean. A few moist and chocolatey crumbs are totally fine.
- Let cool for 5 minutes. Then, lift from the pan and let them cool on a wire rack. Cut into squares and enjoy!
Notes
- Follow the recipe measurements and use room-temperature ingredients for the best texture.
- Don’t use Dutch-processed cocoa for this recipe. Use regular unsweetened cocoa powder.
- Pan size: Bake in an 8x8-inch for ideal thickness. Expect chewy edges, a crackly top, and a fudgy center with a 38–40 minute bake time.
- Line the pan with parchment paper to prevent the edges from burning.
- Melting the chocolate: The easiest way is to use the microwave method, which is included in the recipe instructions. You can also use the double-boiler method.
- Double-boiler method: Simmer a few inches of water in a saucepan and place a Pyrex bowl on top. Melt butter and chocolate in the bowl, ensuring no water touches the chocolate to prevent seizing.
- Doubling the recipe: Use a larger 9x13 inch baking pan to account for extra batter. Check at the 35-minute mark for doneness.
- Make ahead and storage: Let them cool completely, slice, and store in an airtight container for up to 5 days.
- Freezing: Wrap in parchment paper and store in freezer-friendly bags.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 1square | Calories: 454kcal | Carbohydrates: 53g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 91mg | Potassium: 268mg | Fiber: 4g | Sugar: 41g | Vitamin A: 408IU | Calcium: 37mg | Iron: 3mg