Classic Brownies
A warm, comforting brownie recipe with deep, fudgy chocolate flavor, perfect for sharing and versatile for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, melted Substitute with equal coconut oil for a dairy-free option.
- 2 cups granulated sugar Swap half for coconut sugar to add caramel notes.
- 4 large eggs, room temperature Use aquafaba for an eggless alternative.
- 1 cup unsweetened cocoa powder Choose high-quality Dutch-process for deeper flavor.
- 1 cup all-purpose flour Substitute half with whole wheat pastry flour for a slightly healthier option.
- 1 teaspoon pure vanilla extract Brightens the chocolate.
- 1/2 teaspoon salt Enhances sweetness and chocolate complexity.
Optional Mix-ins
- 1 cup chopped walnuts, chocolate chips, or dried cherries For an extra-special twist.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, letting extra hang over the sides.
- In a large bowl, whisk the melted butter and sugar until glossy and slightly cooled.
- Beat in the eggs one at a time, stirring until fully incorporated, then add the vanilla.
- Sift in the cocoa powder, flour, and salt, folding gently until no streaks remain.
- Fold in any mix-ins liked, such as chopped nuts or chocolate chips.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan to release air bubbles.
Baking
- Bake for 25–30 minutes. For fudgy brownies, a toothpick should come out with a few moist crumbs.
- Cool completely in the pan on a wire rack before lifting out and slicing into squares.
- Serve warm with a dusting of powdered sugar or a scoop of ice cream for an indulgent dessert.
Notes
For a richer experience, serve warm with a scoop of vanilla ice cream or fresh berries. Store appropriately to maintain freshness.