Chocolatey Brownies

Introduction

The best brownies are the moist and fudgy ones. Nothing beats a gooey brownie fresh out of the oven with a drizzle of chocolate sauce and some sea salt sprinkled on top. This is my favorite recipe for making those kinds of brownies at home!

This recipe is perfect for those soft and chewy brownies everyone loves.

These brownies are easy to make, and they’re even easier to eat. The recipe calls for simple ingredients you probably have on hand. You’ll be able to clean them up in no time, thanks to the recipe’s straightforward instructions. Once the brownies are cooled, you can store them in an airtight container at room temperature until it’s time for dessert. They go perfectly with ice cream and whipped cream or if you’re feeling adventurous try some chocolate sauce!

Ingredients

• All ingredients should be at room temperature.
• Cocoa powder should be unsweetened.
• Flour should be all-purpose, not self-rising or cake flour.
• Butter must be unsalted and at room temperature when you begin mixing the batter, so take it out of the refrigerator before you start mixing if possible! * If not possible to take butter out of the fridge in advance and all your butter is too cold for creaming (see below), microwave it for about 10 seconds on high power to get it closer to room temperature before proceeding with creaming it with sugar (see below).
• Sugar should be light brown rather than white granulated sugar, since cocoa powder tends to dry dishes out and make them more crumbly than regular white granulated sugar does when used by itself—but adding the light brown sugar balances out this effect nicely! * Eggs can also help keep things moist during baking; just make sure they’re large!

1 1/4 cups unsalted butter

When it comes to baking, butter is the name of the game. You’ll want to use unsalted butter for this recipe, as it’s better at retaining its flavor and structure while baking. When measuring out your butter, make sure it’s softened but not melted—around 65 degrees Fahrenheit is ideal. If you don’t have a kitchen thermometer handy, you can also test by pressing gently on top of a stick of cold butter: if there’s any give at all, it’s still too hard; if there is none at all (or only a little), then it’s perfect for baking!

To measure 1 1/4 cups of room-temperature softened butter: place four sticks together on a sheet pan lined with parchment paper; press down on them firmly until they’re about an inch thick; cut through layers with a knife until each stick has been sliced into four pieces. Each piece represents one quarter cup.

2 1/2 cups light brown sugar

The first thing you need to do is measure out 2 1/2 cups of light brown sugar. This will give the brownies a softer, chewier texture, which works perfectly with that fudgy interior we’re after. If you prefer something with more of an intense flavor, opt for dark brown sugar instead. You can also use a combination of both—this will result in an even more complex end product!

If you want to make your baked goods extra-chewy and have access to brown sugar (which has molasses in it), feel free to substitute this granulated stuff for some or all of the white stuff called for in recipes such as these rich chocolatey brownies.

4 large eggs, room temperature

Eggs are the key to successful brownies. They should be room temperature, not hot or cold. If they’re too cold, they won’t mix well with the other ingredients and your batter will be lumpy. If they’re too hot, they’ll cook the brownies instead of baking them—and that’s no good! Ideally, you want your eggs to be around 70°F (21°C).

1 1/2 cups cocoa powder

The cocoa powder gives these brownies their signature color and flavor, so it’s important to use the right amount. If you like them super chocolatey and rich, feel free to use more cocoa powder; if you prefer a slightly lighter brownie and want the chocolate flavor to be more subtle, use less cocoa powder (but still enough for all those other flavors to shine through).

If you don’t have Dutch processed cocoa powder on hand—or if you just want an excuse to buy some—you can use natural cocoa powder instead. Just make sure that whatever type of powdered chocolate product you’re using is unsweetened.

3/4 teaspoon salt

You can leave the salt out if you’d rather. But I like to use it because it helps bring out the chocolate flavor, and it balances out the sweetness of the brownies. Also, if your baking powder is expired (or even has become inactive), adding some salt will help get things going again!

2 teaspoons vanilla extract

• 2 teaspoons vanilla extract

Vanilla extract is a liquid flavor made from vanilla beans. It’s used to flavor many desserts, drinks, and savory dishes.

3/4 cup all-purpose flour

Flour is the main ingredient in chocolate brownies, which accounts for the characteristic crumbly texture of these treats. Flour also contributes to their chewy nature and makes them more cakey than if they were made with no flour at all.

Add a drizzle of chocolatey sauce and sea salt to finish

Drizzle chocolatey sauce over the top of your brownies. Sprinkle with sea salt, if desired.

Conclusion

Now that you have mastered this recipe, try different variations of brownies. For example, you can add chocolate chips or peanut butter chips for some extra sweetness. You can also experiment with different types of chocolate like dark and white to see what works best for your taste buds!