Brownies

Brownies

Looking for a good chocolate dessert? Try these great brownies. These brownies just might be the best ones you have ever had.

Prep time

20 minutes

Cook time

25 minutes and cooling

Servings

A great amount of brownies

Tags: main dish spicey dish beef dish

instructions

Step 1

Line your baking pan with parchment paper. Spray a 9 by 13" baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking.

step 2

In a large mixing bowl stir together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and combined.

step 3

Sift the flour and cocoa together to make sure you don't have any cocoa clumps.

step 4

Don't over mix the batter. If you over mix the brownies will turn out cakey and they won't have a nice crackly top.

step 5

Don't over bake. This one is REALLY important. If you over bake, your brownies won't be fudgy and moist. They will keep baking in the pan while they are cooling so take them out when are just set. Use a toothpick to test for doneness. For fudge brownies, you want there to be a some crumbs stuck to the toothpick. Check at 25 minutes to be safe.

step 6

Let the brownies cool completely before cutting. Cut with a sharp knife or you can cut with a plastic knife. Yes, a plastic knife works wonders when cutting brownies. The crumbs don't stick to the plastic. It's amazing!

ingredients

Butter-Use unsalted butter. The butter needs to be melted and cooled slightly. You can melt the butter in the microwave or in a pan on the stovetop.

Sugar AND Brown Sugar-use granulated sugar AND brown sugar. The brown sugar makes the brownies extra moist!

Eggs-choose large eggs and make sure they are at room temperature. I usually take the eggs out of the fridge 30 minutes before I start. If you forget, place your eggs in a bowl of warm water for a few minutes.

Vanilla Extract PURE vanilla extract is the way to go! I know it is pricey, but SO worth the extra cost.

Flour-You need all-purpose flour. If you need the brownies to be gluten-free you can use all-purpose gluten-free flour. I like Cup4Cup gluten-free flour.

Cocoa-I like to use Dutch processed cocoa but you can use unsweetened cocoa powder. Splurge and use a high quality cocoa for the best chocolate flavor. I like this Dutch processed cocoa or this one!

Espresso Powder-The espresso powder is optional but I like using it because it intensifies the chocolate flavor. I highly recommend using it for the best brownies. It really makes a difference.

Salt-Use kosher salt or sea salt.

Chocolate-I like to use semi-sweet chocolate chunks, but feel free to use chocolate chips. Guittard brand is my favorite!