simple brownies (Printable Version)
Chewy, chocolate-packed bars with cocoa, butter, and dark chocolate chips.
# What You'll Need:
01 -
115 g unsalted butter, melted and cooled
02 -
200 g granulated sugar
03 -
1 teaspoon vanilla extract
04 -
2 large eggs
05 -
0.25 teaspoon baking soda
06 -
0.25 teaspoon salt
07 -
65 g all-purpose flour
08 -
40 g unsweetened cocoa powder, preferably Dutch processed
09 -
260 g dark chocolate chips
# Steps to Follow:
01 -
Preheat oven to 175°C. Line a 23x23 cm square metal baking pan with parchment paper or aluminum foil for easy removal. Melt the butter fully and let it cool slightly to avoid curdling the eggs.
02 -
In a large mixing bowl, whisk together the cooled melted butter, granulated sugar, and vanilla extract until smooth and slightly paler in color. Whisk in the eggs one at a time until the mixture is glossy and well combined.
03 -
Add baking soda, salt, flour, and cocoa powder to the wet mixture. Gently fold with a spatula until just incorporated—do not overmix. Fold in the dark chocolate chips evenly. The batter should be thick and dense.
04 -
Transfer the batter to the prepared pan, smoothing it into the corners. Bake in the centre of the preheated oven for 25–30 minutes. The brownies are done when a toothpick inserted into the centre emerges with moist crumbs attached but no wet batter.
05 -
Allow the brownies to cool in the pan for at least 30 minutes before cutting for neat edges and optimal texture.
# Additional Notes:
01 -
For best results, use a metal baking pan, which produces crisp edges and a fudgy centre. When baking in glass or ceramic, reduce the oven temperature to 163°C and extend baking by 2–3 minutes. Doubling the recipe for a 33x23 cm pan requires around 45 minutes of baking.
02 -
Select quality dark chocolate chips for a depth of flavour. Semi-sweet chips are an alternative, but ensure they are not overly sweet for balanced results.