Ingredients
Equipment
Method
- Melt the butter: Place butter in a large bowl and melt it in the microwave or over a double boiler.
- Combine sugars: While the butter is still warm, whisk in the dark brown sugar and granulated sugar until well blended.
- Add eggs and vanilla: Whisk in the eggs and vanilla extract until the mixture is smooth and glossy.
- Mix dry ingredients: Add flour, cocoa powder, salt, and baking soda to the wet ingredients. Stir gently until no dry spots remain. Fold in chocolate chips if desired.
- Bake: Pour the batter into a greased or lined baking dish. Bake at 350°F (175°C) for 25–30 minutes, until a skewer inserted in the center comes out with moist crumbs.
- Cool and serve: Let the brownies cool in the pan for 10–15 minutes before transferring to a wire rack. Slice and enjoy plain or with ice cream, nuts, or chocolate sauce.
Notes
Serving: Cut into squares and serve warm or at room temperature. Perfect with a scoop of vanilla ice cream or whipped cream.
Storage: Store in an airtight container at room temperature for up to a week, or refrigerate for 2 weeks. Freeze for up to 3 months (wrap individually for best results).
Tips:
• Use room-temperature eggs for better texture.
• Do not overmix / mix just until combined.
• For fudgier brownies, slightly underbake them.
• Add nuts like walnuts or pecans for extra crunch. Variations: Try adding white chocolate chips, mint chocolate, or swirl in peanut butter or caramel for a fun twist!
• Use room-temperature eggs for better texture.
• Do not overmix / mix just until combined.
• For fudgier brownies, slightly underbake them.
• Add nuts like walnuts or pecans for extra crunch. Variations: Try adding white chocolate chips, mint chocolate, or swirl in peanut butter or caramel for a fun twist!