Brownies
Published Oct. 11, 2023
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Nonstick cooking spray, for greasing
- ½cup /113 grams unsalted butter (1 stick)
- 1cup/200 grams granulated sugar
- ½cup/86 grams dark or semisweet chocolate chips
- 2large eggs
- 1teaspoon vanilla extract
- ½cup/47 grams unsweetened cocoa powder
- ½cup/64 grams all-purpose flour
- ½teaspoon kosher salt
- ⅛teaspoon baking soda
Nutritional analysis per serving (12 servings)
213 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 21 grams sugars; 3 grams protein; 107 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 325 degrees, with a rack positioned in the center. Grease an 8-inch-square baking pan with cooking spray and line the bottom with parchment paper.
- Step 2
Combine the butter and sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the butter comes to a simmer. Turn off the heat, then add the chocolate chips and stir until melted. (The mixture will be grainy at this point.) Pour into a large mixing bowl and set aside until just warm to the touch.
- Step 3
Add the eggs and vanilla to the mixing bowl and whisk vigorously for 1 minute, until pale and glossy. Add the cocoa powder and whisk until incorporated. Add the flour, salt and baking soda and mix with a wooden spoon or spatula until well combined. Transfer the batter to the prepared pan and smooth the top.
- Step 4
Bake brownies until a toothpick comes out with just a few crumbs on it, 30 to 33 minutes. Cool completely in the pan before slicing into squares. Brownies will keep for up to 3 days, well-wrapped at room temperature.
Private Notes
Comments
Forget all of that. I owned a brownie company for 32 years. 1 pound of sugar. 3/4 pound of all purpose flour. 5 1/2 ounces unsweetened chocolate. 1 pound of unsalted butter. 5 large eggs beaten. (Optional, 12 oz of walnuts or pecans.) In saucepan melt butter and chocolate, add sugar, next add eggs, then flour, finally add nuts. Heat oven to 350 degrees. using 8 by 11 (or close to that) greased and floured baking pan (or parchment paper), depending on your oven, 40 minutes or so.
Seeing this recipe & all the great reviews, I knew I needed to make these brownies. Though Rashid’s recipe also intrigued me, given his 32 year ownership of a brownie factory, & simpler recipe all mixed in one pot. Solution: bake both Sorry Rashid, there is simply no comparison to Lidey’s truly amazing recipe, with its moist, rich, very chocolaty brownies, having just the right balance between almost cakey to nice and fudgie. Not to mention the shiny, crackly top layer. Just wonderful!
I always use an instant-read thermometer to test doneness now; brownies are done at 206 deg F. That way, you get a perfectly moist and fudgy brownie once they cool. I start checking at the shortest recommended baking time.
Used vanilla paste instead of regular vanilla extract, and it kicked it up a notch. I also used Ghirardelli 60% cacao bittersweet chocolate chips. These are fantastic brownies!
Can this be doubled for a 9 x 13 pan?
Finally tried this recipe and it was great! Followed the instructions as written and they were moist, not too cakey, and had a rich chocolate flavor. The only change I made was pan size. We don’t have an 8x8 so I used a 9x9 and reduced time to 20 minutes.