Chocolatey Brownies Recipe

Brownies are a type of baked dessert that originated in the United States in the late 19th century.

Preparation time	15 min
Cooking Time	30 min
Ready In	45 min
Level of Difficulty	Easy
Servings	8

Brownies are typically dense, chocolatey, and fudgy, with a crispy crust on the top and edges.

The ingredients for brownies usually include butter, sugar, eggs, flour, and cocoa powder. Some recipes also call for baking powder or baking soda to give the brownies a little rise, and additional ingredients such as nuts, chocolate chips, or marshmallows can be added for extra flavor and texture.

Brownies can be made in a variety of ways, from scratch or from a mix, and they can be baked in different shapes and sizes, including traditional square or rectangular shapes, as well as mini brownie bites or brownie pops. They can also be customized with different toppings, such as frosting, caramel, or sprinkles.

Brownies are a popular dessert in the United States and around the world, and they can be enjoyed on their own or served with ice cream, whipped cream, or other accompaniments.

Ingredients

1 cup (2 sticks) unsalted butter, melted2 cups granulated sugar1 cup unsweetened cocoa powder1 teaspoon salt1 teaspoon vanilla extract4 large eggs1 cup all-purpose flour1 cup semisweet chocolate chips Get ingredients

Directions

Preheat the oven to 350°F (180°C). Using butter, grease a 9x13 baking dish.
In a large mixing bowl, combine melted butter, sugar, cocoa powder, salt, and vanilla extract. Mix well with a wooden spoon.
After each egg addition, carefully mix before adding the next one.
Stir in the flour until just combined. Don't overmix the batter.
Fold in the chocolate chips.
With a spatula, smooth the top after pouring the batter into the pan.
A toothpick inserted in the centre should come out dry after baking for 25 to 30 minutes.
Allow the brownies to finish cooling in the pan on a wire rack.
Cut into squares and serve.

Edu Costa

Member since Thursday, October 1, 2015, 8 years ago

Location: n/a

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