brownies,
Brownies were the first thing I ever made when I got into baking back in middle school. I was randomly flipping through a children's magazine and came across the recipe and thought: YES.
Since then I made little tweaks and adaptations to the recipe to save myself more time while still making a delicious brownie, and now, they are my ultimate comfort food when I'm having a bad day or a really good day. So here I present to you my easiest homemade brownie recipe for when you need a sweet fix. It has a beautiful crackle on top and the most chewy edges (who else loves the corner pieces more than the center ones?)
This recipe makes a slightly cakey brownie, but if you are a fudgy brownie person, then you can click here for the recipe.
Note: Please do use unsweetened cocoa powder. If that seems too obvious, you'll be surprised to hear about how many people have asked me if they can use Nesquik chocolate powder (that you put in milk) as a substitute for regular unsweetened cocoa. Don't do that. I do recommend Hershey's Unsweetened Cocoa, but you can use whatever you have available.
Tip: If a recipe calls for softened or melted butter, it is recommended that you use room temperature eggs. They are less viscous than cold eggs, thus they mix well with the batter and also rise better.
What type of brownie do you like? Let me know in the comments below!
Best Brownies
Brownies were the first thing I ever made when I got into baking back in middle school. I was randomly flipping through a children's magazine and came across the recipe and thought: YES.
Since then I made little tweaks and adaptations to the recipe to save myself more time while still making a delicious brownie, and now, they are my ultimate comfort food when I'm having a bad day or a really good day. So here I present to you my easiest homemade brownie recipe for when you need a sweet fix. It has a beautiful crackle on top and the most chewy edges (who else loves the corner pieces more than the center ones?)
This recipe makes a slightly cakey brownie, but if you are a fudgy brownie person, then you can click here for the recipe.
Note: Please do use unsweetened cocoa powder. If that seems too obvious, you'll be surprised to hear about how many people have asked me if they can use Nesquik chocolate powder (that you put in milk) as a substitute for regular unsweetened cocoa. Don't do that. I do recommend Hershey's Unsweetened Cocoa, but you can use whatever you have available.
Tip: If a recipe calls for softened or melted butter, it is recommended that you use room temperature eggs. They are less viscous than cold eggs, thus they mix well with the batter and also rise better.
Best Brownies
Serves: 9 Cook time: 30-35 minutes
Print this Recipe
Ingredients:
- 1 cup melted unsalted butter
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 eggs, preferably at room temperature
- 3/4 cup cocoa powder
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped nuts or chocolate chips (optional)
Instructions:
1. Preheat oven to 177 C or 350 F. Lightly grease a 13" x 9" rectangular pan and line with baking sheet.
2. Stir butter, sugar, and vanilla together with a wooden spoon.
3. Add eggs one at a time, incorporating each one well before adding the next. Add cocoa powder and mix.
4. Add flour, baking powder, and salt. Stir in nuts, if desired. Stir the mixture well.
5. Pour the batter into the pan and bake with for 30-35 minutes, or until the sides begin to easily pull away from the pan.
What type of brownie do you like? Let me know in the comments below!
These all simply super Delicious Specialy Brownies
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