Homemade Brownies
These homemade brownies are delicious and so easy to make. They are full of chocolate flavor and are perfect for any chocolate lover.
Servings: 16 brownies
Equipment
- 8" x 8" non-stick baking pan
- mixing bowls
Ingredients
- ½ cup unsalted butter one stick
- 8 ounces semi-sweet baking chocolate broken into small squares
- 1 cup granulated sugar
- 3 eggs cold
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon salt
- 1 cup semisweet chocolate chips (additional chocolate chips needed if you are going to sprinkle some over the top of the brownie batter, optional)
Instructions
- Adjust your oven rack to the lower third position and preheat your oven to 350°F.
- If your pan is not a non-stick pan, line your 8 x 8 baking dish with foil or parchment paper, leaving a little extra hanging over the sides.
- Break the baking chocolate into small pieces. Melt the butter with the baking chocolate in a microwave-safe bowl. Heat for 30 seconds and stir. Heat for an additional 30 seconds and stir. If more time is needed to melt the ingredients, then do additional 10 second increments, stirring after each one, until the chocolate mixture is melted and smooth. Let it sit for about 10 minutes to cool a little.½ cup unsalted butter, 8 ounces semi-sweet baking chocolate
- Once the chocolate and butter mixture is slightly cooled, pour it into a large mixing bowl.
- Add in the eggs, one at a time, whisking after each one, until they are well blended. Whisk in the vanilla extract. Whisk in the sugar.3 eggs, 1 teaspoon vanilla extract, 1 cup granulated sugar
- Slowly add in the flour and salt. Add a little flour in at a time.¾ cup all-purpose flour, ½ teaspoon salt
- Gently fold in the chocolate chips.Sprinkle some extra chocolate chips over the top of the brownies. (optional)1 cup semisweet chocolate chips
- Pour into the prepared pan and spread it out evenly. Bake 38-40 minutes. The brownies are done when a toothpick comes out clean (a few crumbs are okay).
- Cool completely before removing from the pan. Slice into squares. If using foil or parchment paper, lift the brownies out of the pan using the edges of foil/parchment paper. Remove the foil/parchment paper and cut the brownies.
- The brownies will stay fresh if stored in an airtight container up to one week.
Notes
When melting the chocolate and butter, make sure to stir after each time you heat them in the microwave. When you stir the ingredients, they will soften up and dissolve a little quicker.
Let the brownies cool completely before cutting them. If you cut brownies when they are warm, they will stick to your knife or cutting utensil. Trust me, wait until they cool for much prettier-looking brownies.
If adding candy to make Halloween brownies, add just before baking, but add the eyes AFTER baking. Press them into the warm brownies when they are fresh from the oven.
- I like to use a thin spatula to cut the brownies. Just use the edge of the spatula and slice straight down several times to make a straight line down the brownies in the pan. The brownies will stick less this way over using a knife.
- Best way to store the brownies? Store cut brownie squares in the pan covered tightly or in an airtight container at room temperature for up to one week. They are the best when freshest, the first 2-3 days. You can also freeze them in a freezer-safe container for up to 3 months.
- Want to jazz up your brownies a little? Some yummy add-ins to the brownies would be chopped nuts, marshmallows, or even chopped peppermint candy. Just add 1/2 to 1 cup of the ingredient you prefer to the batter when you add in the chocolate chips.
- Brownie Sundae anyone? Add a scoop of your favorite ice cream on top of the brownie, and you have yourself a delicious brownie sundae!
Nutrition
Calories: 271kcal | Carbohydrates: 32g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 87mg | Potassium: 133mg | Fiber: 1g | Sugar: 24g | Calcium: 24mg | Iron: 1mg