Making brownies from scratch doesn't have to be hard. Don't be afraid of flour and chocolate - the rewards you reap will be well worth the effort.
Step 1: Materials
- Scale - with this scale, you'll never need a set of measuring cups again. It's so much easier, and more accurate!
- Mixing bowls
- 9x13" baking pan
- I love my Kitchenaid, but a wooden spoon works just as well for this recipe
- Rubber spatula
- 1 cup (225 g) butter, melted
- 3 cups (600 g) white sugar
- 1 tablespoon (15 mL) vanilla extract
- 4 eggs (add one more for a cakier result)
- 1 1/2 cups (180 g) all-purpose flour
- 1 cup (70 g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda (to give them a nice crust - omit if you don't want that)
- 6 oz chopped semisweet chocolate or 1 cup semisweet chocolate chips (180 g)
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Step 2: Prepare
Melt butter in the microwave or on the stovetop.
Lightly grease a 9x13 baking dish with the paper from the butter.
Step 3: Measure
Turn on your scale, and place the bowl for your sugar on it. Tare the scale so it reads 0g. Pour in the sugar until it reaches 600g.
Repeat for the flour and cocoa. You can tare the scale again after adding the flour and before adding the cocoa, but I just added the numbers together to get the weight I'd need.
Whisk flour and cocoa together with soda and salt.
See, you never need to dirty up measuring cups again!
Step 7: Choclify
The flour will keep them suspended in the batter and prevent them from all sinking to the bottom!
Step 8: Bake
Spread the batter in the pan, slightly mounding on the sides so it will all bake evenly (avoiding the typical mound you get in the middle after baking).
Bake for 35-40 minutes.