Description
Delicious homemade brownies that are rich and chocolaty.
Ingredients
Scale
- 10 tablespoons (142g) unsalted butter
- 1 ¼ cups (250g) granulated sugar
- 3/4 cup plus 2 tablespoons (75g) unsweetened cocoa powder, spooned and leveled
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 2 large cold eggs
- 1/2 cup (65g) all-purpose flour, spooned and leveled
- 2/3 cup (80g) chopped walnuts, pecans, or chocolate chips, optional
Instructions
- Preheat your oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides to create handles for easy removal later.
- Melt the butter in a medium saucepan over medium-low heat. Once melted, remove from heat and immediately add the sugar and cocoa powder, stirring until well combined.
- Add the vanilla extract and salt to the chocolate mixture, stirring to incorporate. Let the mixture cool for about 5 minutes until it’s warm but not hot.
- Add the cold eggs one at a time, stirring vigorously after each addition until fully incorporated.
- Gently fold in the flour using a rubber spatula, stirring just until no dry streaks remain.
- Fold in the chopped walnuts, saving a small handful to sprinkle on top if desired.
- Transfer the thick batter to your prepared pan, spreading it evenly into the corners. Sprinkle any reserved walnuts on top and bake for 23-25 minutes.
- Allow the brownies to cool completely in the pan on a wire rack before cutting.
Notes
- Ensure all ingredients are at room temperature for best results.
- Adjust baking time based on your oven’s performance and preference for chewy or fudgy brownies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 10g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg