Description
These Indulgent Brownies are rich, moist, and melt in your mouth every time you bake them. Perfectly balanced with a deep cocoa flavor, buttery texture, and just the right amount of sweetness, these brownies make for an irresistible dessert to satisfy any chocolate craving.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter, melted
- 2 cups white sugar (or substitute with dark brown sugar for added moisture and flavor)
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 2/3 cup unsweetened cocoa powder (preferably Dutch-process for a smoother taste)
- 1 cup all-purpose flour (can substitute with gluten-free flour if desired)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder (do not substitute with baking soda)
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper to ensure the brownies don’t stick after baking.
- Melt the butter: In a microwave-safe bowl or on the stove, melt 1 cup of unsalted butter completely. Let it cool slightly to avoid cooking the eggs when mixed.
- Mix wet ingredients: In a large mixing bowl, combine the melted butter and 2 cups of white sugar (or brown sugar). Stir until smooth and fully incorporated. Add 4 large eggs, one at a time, beating well after each addition. Then mix in 1 teaspoon of pure vanilla extract.
- Add dry ingredients: Sift together 2/3 cup unsweetened cocoa powder, 1 cup all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon baking powder in a separate bowl to ensure even distribution. Gradually fold these dry ingredients into the wet mixture until just combined. Be careful not to overmix to keep brownies tender.
- Pour and spread: Pour the brownie batter evenly into the prepared baking pan. Use a spatula to smooth the surface for even baking.
- Bake: Place the pan in the preheated oven and bake for 30 minutes. Test for doneness by inserting a toothpick into the center— it should come out with a few moist crumbs but no wet batter.
- Cool and serve: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Once cool, cut into 12 equal slices and serve. Enjoy the rich, fudgy texture that melts in your mouth!
Notes
- For extra gooey brownies, bake slightly less time (around 25–28 minutes), but watch carefully to avoid undercooking.
- Using Dutch-process cocoa powder gives a smoother and less acidic chocolate flavor.
- Substitute all-purpose flour with gluten-free flour for a gluten-free version, ensuring the blend supports baking.
- Do not substitute baking powder with baking soda, as it will affect the brownies’ texture and rise.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
