Description
Delicious homemade brownies that are soft, chewy, and easy to make.
Ingredients
Scale
- 1/2 lb butter (2 sticks, or 1 cup)
- 3 eggs
- 2 cups sugar
- 84 g flour (or about 2/3 cup, we use all purpose einkorn)
- 36 g unsweetened cacao (regular cocoa, not dutch, will also work)
- 36 g black cacao (dutch or dark cocoa will also work)
- 1 tsp sea salt (or 1/2 tsp table salt)
- 1/2 tsp baking powder
- 1 tsp vanilla
Instructions
- Start by melting your butter over medium heat on the stove. You can use the microwave, but it will likely get too hot. You want it to be bubbling, but not boiling.
- While the butter is melting, add your eggs and sugar to the bowl of an electric mixer (or use a hand mixer). Whip until light and fluffy. Scrape down the bowl as needed.
- Add your bubbly butter to the egg and sugar mix and whip again for about 2 minutes.
- Add all remaining ingredients to the mixing bowl and mix until smooth. Scrape the sides of the bowl and remix to incorporate fully.
- Line a square (8×8 or 9×9) baking dish with aluminum foil. This helps the brownie cool just fast enough to form the crunchy top while keeping the gooey center. No buttering is needed, the batter goes right against the foil. Pre-heat the oven to 350°F.
- Add your whipped batter to the lined baking pan and even out the top as best you can.
- Bake for 35-40 minutes, or until you get a clean toothpick in the middle.
- Allow to cool fully before removing the foil. If you can cover the brownies with clingwrap overnight, they will be perfectly soft and chewy, and much easier to cut the next day. If you can’t, it’s ok! Cut into 16 pieces and enjoy!
Notes
- Covering brownies overnight helps them maintain softness and chewiness.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 20g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 60mg