Brownie

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WHAT'S SPECIAL
Get ready to experience pure chocolate bliss with this Classic Brownie recipe – a timeless treat that's bound to become a favorite in your baking repertoire!

Brownie

Dive into the world of irresistible chocolate decadence with this classic Brownie recipe.
Perfect for both novice bakers and seasoned enthusiasts, our Brownie recipe is a timeless treat that promises to elevate any occasion.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 6

Equipment

  • 1 baking pan
  • 1 saucepan
  • 1 heatproof bowl
  • 1 mixing bowl

Ingredients
  

  • butter
  • dark chocolate
  • sugar
  • 4 eggs
  • all purpose flour
  • walnut (chopped)
  • vanilla extract
  • ¼ tsp salt

Instructions
 

  • Preheat the Oven: preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.
  • Melt chocolate and butter: melt chocolate and butter (both cut in pieces) using a water bath (double boiler). Mix carefully and let cool.
  • Mix eggs and sugar: beat the eggs and sugar until the mixture turns white.
  • Add chocolate: add the warm chocolate and vanilla extract.
  • Incorporate remaining dry ingredients: add sifted flour and chopped walnuts.
  • Spread in the Pan: pour the batter into the prepared baking pan, spreading it evenly with a spatula (approximately 1 ⅕ inch thick).
  • Bake: bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remember, a slightly underbaked brownie is fudgier.
  • Cool and Cut: allow the brownies to cool completely in the pan. Once cooled, lift them out using the parchment paper overhang and cut into squares.

Notes

  • Experiment with different add-ins like swirls of caramel, peanut butter, or a sprinkle of sea salt on top.
  • Store brownies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Keyword Chocolate

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