Brownies for everyone - including the baker! If you, or anyone you know and love, loves brownies, this is the recipe you need. It's quick - no chopping chocolate, sifting cocoa, or waiting for ingredients to come to room temperature. And it works beautifully with gluten free mix swapped for the all purpose flour. If you have the ingredients on hand, you can be taking a pan of brownies out of the oven in 45 minutes. So stop reading and get baking!
Ingredients:
2 1/2 sticks/ 20 tablespoons/ 280 g butter
1 3/4 cups/ 130 g cocoa powder
2 1/2 cups/ 500 g granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla
4 eggs, cold
1 cup/ 120 g all purpose flour (or gluten free mix)
Optional: nuts, chocolate chips, sprinkle of flaky salt
Line and/or grease a 9x13-inch pan (or two 8x8-inch or 9-inch round pans). Heat oven to 325 degrees. Melt butter and cocoa in a large bowl in the microwave or over a double boiler, stirring occasionally, until butter is just completely melted. Stir in sugar and salt. Add vanilla and the first egg, stir to incorporate egg. Add remaining eggs one at a time, stirring after each. Add flour and stir until thoroughly incorporated, then stir for another 40-50 strokes. Batter will be smooth and shiny. Stir in optional ingredients, if using. Pour into prepared pan(s) and smooth the top. Sprinkle with flaky salt, if using. Bake until a toothpick comes out mostly clean, about 35 minutes for dense, fudgy brownies. Do you best to let the brownies cool completely before cutting. Try not to eat them all before sharing.
Yield: One 9x13 or two 8x8 pans of brownies
Storage: In an airtight container at room temperature, brownies (reportedly) keep for 5 days. Brownies will keep for months tightly wrapped and frozen.
#brownies #homemadebrownies #easybrownierecipe #chocolate #homemadegifts
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