Kennedy Family Brownies
Indulge in the rich, chocolatey decadence of Kennedy Family Brownies, a timeless treat bursting with bold flavors and a satisfyingly fudgy texture. Perfectly balanced with a combination of melted semi-sweet chocolate and cocoa powder, these brownies are elevated by a touch of brown sugar for a subtle caramel undertone. Simple to make in just 45 minutes, this recipe features pantry staples like all-purpose flour, unsalted butter, and pure vanilla extract, with the option to add crunchy walnuts for extra texture. Whether enjoyed warm out of the oven or paired with a scoop of vanilla ice cream, these crowd-pleasing brownies are guaranteed to become a household favorite. Perfect for bake sales, potlucks, or just satisfying a sweet tooth, this easy homemade dessert is a must-try!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1.5 cups granulated sugar
- 0.5 cup brown sugar, packed
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch square baking pan and line it with parchment paper, leaving some overhang for easy removal.
In a microwave-safe bowl, melt the unsalted butter with the semi-sweet chocolate chips in 30-second intervals, stirring after each until smooth. Let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and the melted butter-chocolate mixture until well combined.
Add the eggs, one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
Sift together the all-purpose flour, cocoa powder, and salt in a separate bowl. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
If using, fold in the chopped walnuts for added texture and flavor.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 28-32 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Remove from the oven and let the brownies cool completely in the pan on a wire rack. Use the parchment paper overhang to lift the brownies out of the pan.
Slice into 12 squares and serve. Store any leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 41.4 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 119 mg | 3% | |
*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.
