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Brownies

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5.0 / 5 ·
desserts•american•vegetarian, contains gluten, contains dairy, contains eggs
1 hour 40 minutes•12 squares•

Ingredients

  • 1/2 cup unsalted butter – cut into pieces
  • 1 cup granulated sugar (200g)
  • 1/2 cup unsweetened cocoa powder (43g)
  • 1/4 tsp fine salt
  • 2 large large eggs – room temperature
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour (90g)
brownies

Instructions

  1. 1.

    Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang, and lightly grease the sides.

  2. 2.

    Melt the unsalted butter in a medium saucepan over low heat, then remove from the heat.

  3. 3.

    Add the granulated sugar and whisk until glossy and slightly warm, 30–60 seconds.

  4. 4.

    Whisk in the unsweetened cocoa powder and fine salt until smooth and well combined.

  5. 5.

    Whisk in the large eggs one at a time until fully incorporated, then whisk in the vanilla extract. Whisk vigorously for 30–60 seconds until the batter looks thick and shiny.

  6. 6.

    Switch to a spatula and fold in the all-purpose flour just until no dry streaks remain; do not overmix.

  7. 7.

    Scrape the batter into the prepared pan and smooth the top.

  8. 8.

    Bake until the edges are set and a toothpick inserted in the center comes out with moist, fudgy crumbs (not wet batter), 20–25 minutes.

  9. 9.

    Cool the pan on a rack for at least 1 hour to set.

  10. 10.

    Use the parchment to lift the brownies out, then cut into 12 squares and serve.

Brownies are a dense, chocolate-forward bar cookie with a fudgy center, tender edges, and a thin, shiny crust on top. They balance the deep bitterness of cocoa with sweetness and butter richness, offering a compact hit of chocolate in every bite. Enjoyed plain or dusted with sugar, they are equally at home as a lunchbox treat or a plated dessert with ice cream.

Originating in the United States, brownies emerged in the late 19th to early 20th century and quickly became a hallmark of American home baking. Stories point to early cookbook mentions and hotel pastry kitchens as catalysts, with versions ranging from fudgy to cakey developing over time. Today they remain a cultural staple, spawning countless variations while the simple cocoa–butter–egg–flour formula persists at the core.