Classic Homemade Chocolate Brownies
Classic Homemade Chocolate Brownies
Joanne Rappos
desserts
These classic simple to make homemade brownies are my go to standard perfectly fudgy rich chewy brownies. They are a no fail recipe that produces totally addictive brownies with that classic shiny crackly tops and fudgy center.
Homemade Brownies
brownies, chocolate
brownies, chocolate
These classic simple to make homemade brownies are my go to standard perfectly fudgy rich chewy brownies. They are a no fail recipe that produces totally addictive brownies with that classic shiny crackly tops and fudgy center. Basic ingredients for not your basic brownies. Double chocolate from the melted chocolate to coaco powder and the addition of chocolate chips - they are loaded with chocolate flavor! No need for chemical leaveners (baking powder or soda) in this recipe, extra random egg yolks or cornstarch for their fudgy texture - they rely solely on classic ingredients and simple methods. No need to pull out your mixer for this simple bowl, whisk and spatula kind of recipe. Enjoy them on their own or with a scoop of ice cream.
Chocolate Brownie Recipe Ingredients
- BUTTER: Unsalted butter is what this recipe calls for and you will need 13 tablespoons.
- CHOCOLATE: Feel free to use bitter-sweet chocolate or semi-sweet chocolate. We always use dark chocolate for the base (melted with the butter) and semi-sweet chocolate chips for the add-in and some extra to sprinkle over top of batter for the best flavor and texture and a brownie that is balanced and not overly sweet.
- EGGS: You will need 4 whole eggs - they add structure and richness to the batter. Room temperature.
- SUGAR: I use granulated sugar for sweetness and moisture. White granulated sugar is the primary not-so secret ingredient that creates a shiny, crinkly top on brownies. When it dissolves into the wet ingredients and bakes to the surface, it forms a thin, glossy meringue-like crust - for that reason I would say not to substitute it with brown sugar or anything else in this recipe.
- VANILLA: Always a great addition to add warm flavor to all sweet baked goods
- FLOUR: We use all purpose flour to give these brownies some structure. I have not tested it with gluten free flour.
- COCOA POWDER: You will need ½ cup cocoa powder - I use a good quality unsweetened cocoa powder for this recipe or a dutch-processed cocoa powder or natural cocoa powder.
- ESPRESSO POWDER: It is optional but enhances the rich chocolate flavor. If using I recommend using an instant espresso powder.
- SALT: Balances the flavours
- ADDITIONS: The most classic addition to this brownie recipe is chopped walnuts for a more classic flavor combination. Feel free to add in up to 1 cup chopped walnuts to the batter. You could also use chopped pecans. I like to spinrkle a pinch of flaky sea salt over my brownies which cuts through the sweetness, boosts that deep chocolate flavor, and adds a nice crunch
How to Make Chocolate Brownies (full instructions in recipe card below)
- Prepare Pan: Preheat oven and prepare baking pan - grease and line with parchment paper
- Whisk Dry Ingredients: Whisk flour with, cocoa powder, espresso powder and salt in a medium bowl.
- Prepare Brownie Batter: Melt butter and chocolate, whisk sugar, vanilla and eggs together. Fold dry ingredients into melted chocolate mixture followed by the egg mixture. Fold in chocolate chips.
- Transfer Batter to Prepared Pan: Transfer batter and smooth evenly in pan. Top with some extra chocolate chips. Lightly press them into the batter if needed.
- Bake: Transfer pan to preheated oven and bake 35-40 mins or until done
- Cool & Slice: Remove from oven once done, allow to cool in pan over cooling rack until room temperature, slice and enjoy!
Brownie Baking Tips
- Melt chocolate and butter gently over low heat stove top or in short increments in the microwave. This will help the mixture stay smooth and glossy.
- Your Baking Pan Matters. Metal pans conduct heat quickly and evenly, ensuring brownies bake at the same pace from edge to center. They also cool quickly when removed from the oven to stop the cooking process ensuring that the brownies do not overcook like they can in a glass or ceramic dish which take longer to heat up and can insulate heat longer once they do which lead to over-baking.
- Don’t Over Mix batter. Gently fold in dry ingredients. Stop mixing as soon as you see the flour disappear to keep the texture of your brownies tender and chewy. If I am adding chocolate chips to batter or chopped nuts I stop stirring way before that when there are still streaks of flour in it. Folding in the extras will take care of any remaining streaks of flour without over mixing.
- Don’t Over Bake. Remove brownies when a toothpick comes out with moist crumbs attached, because they firm up while cooling. You are looking for shiny top, set centre with no wobbling and set drier edges that are slightly pulled away from pan. A toothpick test should come out mostly clean with a few moist crumbs. Bake times may vary depending on each oven as ovens vary. make sure you have your oven preheated properly and I always monitor my baked good 5-10 minutes prior to the baking time given in a recipe to account for oven variation.
- Cool brownies completely on a rack so the slices hold their shape cleanly. It may be tempting to slice into the warm brownie but resist for best results.
- Don’t skip the parchment paper or lining the pan with baking paper. Lining with parchment paper makes it so much easier to cut and slice pieces without them sticking to the bottom of the pan.
Brownie Storage Tips and Freezing:
- Room Temperature: 1-2 days in an airtight container.
- Refrigerator: 3–5 days in and airtight container.
- Freezer: Up to 2–3 months; cooled then wrapped tightly in plastic wrap and placed in an airtight container or freezer bag. Thaw overnight in the fridge.
- Preparation & Freezing Tip: For maximum freshness, store them uncut as a full block. I would say they freeze better this way too. Slice when ready to serve.
- Serving Tip: If refrigerated, let them sit at room temperature for ½ hour or so for softer texture.
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Recipe
Yields: one 9x13 inch pan
Servings: 18-24 slices
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hour
Ingredients
- 13 tablespoons unsalted butter, sliced
- 8 oz dark chocolate (45-70% cocoa), roughly chopped
- 4 large eggs, room temperature
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract -
- ¾ cup all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon instant espresso powder
- 1 cup semi sweet chocolate chips, plus more for sprinkling over
Directions
- Preheat oven to 350°F and grease and line a 9x13 baking pan with parchment paper with edges that overhang for easy removal.
- In a medium sized pot over low heat melt the butter with the dark chocolate whisking occasionally to combine or in large microwave-safe bowl heat in the microwave, stirring every 20 seconds, until melted and smooth.
- In a medium size bowl whisk together the flour, cocoa powder, espresso powder and salt util really well combined and fluffed.
- In a separate medium size bowl, add eggs, sugar and vanilla. Whisk together for 30-60 seconds until nice and creamy and combined.
- Add dry ingredients to melted chocolate butter mixture followed by the egg mixture. Stir gently using a rubber spatula until a thick, smooth uniform batter forms.
- Genlty fold in the chocolate chips.
- Pour brownie batter into prepared pan and smooth out evenly. Sprinkle over a few extra chocolate chips if desired
- Transfer pan to preheated oven and bake for approximately 35-40 minutes or until shiny on top. Brownie should look set in the middle, the edges should look dry and slightly pulled away from the pan, and a toothpick inserted into the centre should come out almost clean with s a few moist crumbs.
- Remove from oven and set on wire rack and allow brownies to cool in pan completely. Then slice into whatever size squares you prefer and enjoy.
