To Die for Brownies
Indulge in the ultimate chocolate lover's dream with these "To Die For Brownies"! Bursting with rich, fudgy decadence, these brownies strike the perfect balance between gooey and chewy. Made from a luscious blend of melted butter, semi-sweet chocolate chips, and a hint of cocoa powder, every bite delivers deep chocolate flavor that will leave you craving more. The addition of both granulated and light brown sugar creates a luxuriously soft texture, while optional chocolate chunks take the experience to the next level. Prep takes just 15 minutes, and with simple steps like gently folding in dry ingredients and baking to achieve that perfectly moist crumb, this recipe is beginner-friendly yet bakery-quality. Whether you're serving them warm with a scoop of vanilla ice cream or packing them for an on-the-go treat, these decadent brownies are guaranteed to wow your taste buds. Perfect for chocolate enthusiasts searching for the best homemade brownie recipe!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams light brown sugar, packed
- 3 pieces large eggs
- 2 teaspoons pure vanilla extract
- 95 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 100 grams semi-sweet chocolate chunks (optional)
Instructions
Preheat your oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving enough overhang to lift the brownies out easily after baking.
In a heatproof bowl, combine the butter and chocolate chips. Place the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let it cool slightly.
Whisk in the granulated sugar and brown sugar into the melted chocolate mixture until smooth and glossy.
Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
Using a fine mesh sieve, sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients using a spatula. Be careful not to overmix as it can affect the texture of the brownies.
If using chocolate chunks, fold them into the batter at this stage.
Pour the batter into the prepared pan, spreading it evenly to the edges.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Avoid overbaking for fudgier brownies.
Remove the pan 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 enjoy! Store leftovers in an airtight container at room temperature for up to 4 days, or refrigerate for a longer shelf life.
Nutrition Facts
Calories |
4433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.9 g | 315% | |
| Saturated Fat | 142.0 g | 710% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 1445 mg | 63% | |
| Total Carbohydrate | 579.9 g | 211% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 444.5 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 319 mg | 25% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1205 mg | 26% | |
*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.
