My Favorite Brownies
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.77 out of 5 stars
(47)
Ingredients
12-24 brownies
- 8 tablespoons 1 stick; 113 g unsalted butter, cold
- 8 ounces 226 g bittersweet chocolate, chopped
- ¼ cup 25 g Dutch process cocoa powder
- 1 cup plus 2 tablespoons 160 g all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 4 large eggs
- ½ cup canola oil
- 1½ cups 297 g granulated sugar
- ½ cup 99 g packed brown sugar
- 2 teaspoons pure vanilla extract
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Preparation
Step 1
Adjust an oven rack to the lower middle position. Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan and line a parchment sling.
Step 2
In a medium saucepan over medium-low heat, melt the butter and the bittersweet chocolate until both are melted and smooth. Remove from the heat and add the cocoa powder, stirring until smooth. Set aside to cool slightly.
Step 3
In a small bowl, whisk the flour, baking powder, and salt.
Step 4
In a large bowl, whisk the eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add the flour mixture and stir with a spatula until just combined. Pour the batter into the prepared pan and bake 22 to 27 minutes, until the sides of the brownies have set, the top is beginning to crackle and look glossy, and a wooden skewer or toothpick inserted into the center comes out with crumbs. The batter on the skewer should not be wet, but should have a good amount of crumbs clinging to it.
Step 5
Transfer the pan to a wire rack and let cool completely. Use the parchment paper sling to gently lift the brownies from the pan. Cut them into squares.
Step 6
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Chef's notes
Use good quality chocolate. I prefer bittersweet chocolate, and dutch cocoa powder. Since brownies are all about the chocolate, you want to like what you use!
Don’t overbake your brownies. Check them periodically throughout baking to ensure you catch them at the right time. If you overbake, the brownies will be dry.
Using both melted chocolate and cocoa powder will give you robust chocolate flavor and great texture.
That lovely, papery layer on top is the result of whisking the eggs and sugar very well, before folding in the other ingredients. So didn’t skimp on the whisking.
Variations on this recipe
Peanut butter brownies • Take ¾ cup of creamy peanut butter and drop it in circles over the brownie batter before baking. Using an offset spatula or butter knife, drag the peanut butter through the top of the batter, making swirls. Bake as directed.
Rocky road brownies • Add marshmallows, chopped pecans, and chocolate chips to the top of brownies before baking.
