A chocolate brownie, an irresistible delight, encapsulates the perfect balance between a dense, fudgy interior and a delicate, lightly crisp outer layer. The process of creating this decadence begins with preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan, which sets the stage for the blend of rich ingredients.
Melting a cup of unsalted butter, whether on the stovetop or in a microwave, marks the first step towards a velvety base. This melted marvel combines harmoniously with two cups of granulated sugar in a mixing bowl, forming a sweet, glossy mixture. Next, four large eggs are incorporated one by one, each addition making the batter silkier, and infused with the aromatic essence of vanilla extract.
The dry ingredients – a cup of all-purpose flour, a cup of unsweetened cocoa powder, half a teaspoon of salt, and half a teaspoon of baking powder – are whisked together separately to ensure even distribution. Once the dry mix meets the wet ingredients, the resulting batter is enriched with a subtle hint of cocoa bitterness, perfectly balanced by the sugar’s sweetness. If you opt to enhance this mixture with semi-sweet chocolate chips, each bite promises pockets of molten chocolate indulgence.
Spreading the batter evenly in the prepared pan ensures uniform baking. In the oven, the batter transforms, releasing tantalizing aromas that fill your kitchen. After baking for 20-25 minutes, you achieve that perfect brownie texture: a toothpick should come out with a few moist crumbs, indicating the ideal consistency.
Allow these heavenly brownies to cool in the pan before cutting into squares, thus preventing them from crumbling and obtaining their signature chewy edges. Rich in history, the chocolate brownie, first created in the late 19th century, remains a beloved treat, celebrated for its luscious, chocolatey satisfaction.
Ingredients
1 cup unsalted butter
2 cups granulated sugar
1 cup all-purpose flour
4 large eggs
1 tsp vanilla extract
1 cup unsweetened cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1 cup semi-sweet chocolate chips (optional)
Directions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Melt the 1 cup of unsalted butter in a saucepan or microwave-safe bowl.
In a large mixing bowl, combine the melted butter and 2 cups of granulated sugar. Stir until well mixed.
Add the 4 large eggs, one at a time, to the butter and sugar mixture. Beat well after each addition.
Stir in the 1 teaspoon of vanilla extract.
In a separate bowl, whisk together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, 1/2 teaspoon of salt, and 1/2 teaspoon of baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
If using, fold in the 1 cup of semi-sweet chocolate chips.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool in the pan before cutting into squares.