Brownie Recipe
Intro: Brownie Recipe
The easiest brownie recipe for making perfect brownies every time. This recipe produces a rich, well-balanced chocolate brownie with a perfect crust. While I like them fudgey and gooey with a crisp top, there are simple alterations you can make for a cakier or softer result. Use this recipe as your platform for customizing your perfect brownie!
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.
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
Hardware:
Software:
Scoochmaroo is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
- 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
- Whisk
Software:
- 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)
Scoochmaroo is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
STEP 2: Prepare
Preheat oven to 350oF (175o C).
Melt butter in the microwave or on the stovetop.
Lightly grease a 9x13 baking dish with the paper from the butter.
Melt butter in the microwave or on the stovetop.
Lightly grease a 9x13 baking dish with the paper from the butter.
STEP 3: Measure
It's a real time saver to measure everything before you get started. So get out that scale and a couple bowls, and let's get everything ready!
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!
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 4: Add Butter to Sugar
Combine the melted butter, sugar, and vanilla in a large bowl.
Mix!
Mix!
STEP 5: Add Eggs
Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
STEP 6: Add Flour Mixture
Gradually stir in the flour and cocoa mixture on low speed.
STEP 7: Choclify
Toss the chocolate chips in a light dusting of flour, and stir into the mix with a spoon or spatula.
The flour will keep them suspended in the batter and prevent them from all sinking to the bottom!
The flour will keep them suspended in the batter and prevent them from all sinking to the bottom!
STEP 8: Bake
Pour into prepared pan.
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.
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.
STEP 9: Nom
The brownies are done when a toothpick inserted in the middle comes out clean. My batch initially crowned well over the pan, but later sunk back down into dense fudgey deliciousness.
Enjoy hot with a cool glass of milk or a la mode!
Enjoy hot with a cool glass of milk or a la mode!
124 Comments
RickyBobby0205 11 years ago
verybigjen 11 years ago
This recipe is a keeper. I did it EXACTLY as the recipe said to, no substiutions, but i did sprinkle on some pecans on top and they were perfect too. picture perfect.
I'm terribly impressed with myself.
scoochmaroo 11 years ago
verybigjen 11 years ago
okay, once i got a ruler - TWO inches thick! Still almost too big to get in my mouth, i ate two, TWO! I might not be able to sleep tonight either from sugar rush or just knowing they are still in the kitchen with a nearly full gallon of milk waiting for me.
But yes after 65 minutes (35 + 30 extra due to thickness) min in the oven they are STILL perfect. I'm not ruling out the smaller pan for WOW factor sometime... heheh nothing impresses like MASSIVE brownies right?
you are my hero!
scoochmaroo 11 years ago
krysarenas 11 years ago
TXBelle526 12 years ago
mistletoe 12 years ago
Mongpoovian 14 years ago
scoochmaroo 14 years ago
adimapamida 13 years ago
platypusymphony 14 years ago
Mongpoovian 14 years ago
big-jamie 14 years ago
my sister managed to spill coloured sugar strands all over one corner...so wele see how that goes...i'll update you in 30 mins or so =D
scoochmaroo 14 years ago
krysarenas 11 years ago
kiddd038 2 years ago
krysarenas 11 years ago
kiddd038 2 years ago
A note: the downloadable/printable version is different than what shows up on mobile. It leaves out the step of mixing the dry ingredients. Different pictures too. It's what I remember from my old printout though.
thao-nguyen_hoang 5 years ago