Classic Brownies
Indulge in the rich, fudgy decadence of these classic brownies, a timeless homemade dessert that’s irresistibly gooey yet perfectly structured. Made with melted butter and semisweet chocolate chips as the base, these brownies achieve an ultra-moist texture while delivering bursts of deep chocolate flavor. Sweetened with a blend of granulated sugar and brown sugar for a touch of caramel-like richness, and enhanced with a hint of pure vanilla, every bite is a symphony of sweetness. The simple one-bowl technique for the wet ingredients keeps things effortless, while sifting together the dry ingredients ensures a smooth, lump-free batter. Baked to perfection in under 30 minutes, these brownies boast a flaky top and a fudgy center—ideal for chocolate lovers. Whether served as-is or with a scoop of vanilla ice cream, these brownies are guaranteed to satisfy. Perfect for parties, potlucks, or an everyday treat, this easy brownie recipe is your go-to for classic homemade comfort.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 200 grams semisweet chocolate chips
- 200 grams granulated sugar
- 100 grams light brown sugar, packed
- 3 units large eggs
- 2 teaspoons pure vanilla extract
- 95 grams all-purpose flour
- 25 grams unsweetened cocoa powder
- 0.5 teaspoons salt
Instructions
Preheat your oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving a slight overhang on the sides for easy removal of the brownies later.
In a medium saucepan over low heat, melt the butter and chocolate chips together, stirring frequently until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, combine the granulated sugar, brown sugar, and the slightly cooled chocolate mixture. Whisk until fully incorporated.
Add the eggs one at a time, whisking well after each addition. Then stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; stop as soon as there are no visible streaks of flour.
Pour the batter into the prepared pan, spreading it evenly with your spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Do not overbake to ensure fudgy brownies.
Remove from the oven and let the brownies cool completely in the pan. Once cooled, lift them out using the parchment paper overhang and transfer to a cutting board.
Cut into 12 squares and serve. Store any leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 32.8 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 107 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
