Let’s Talk Brownies (a.k.a. My Favorite Chocolate Fix)
Okay, can I confess something? The first time I tried making brownies (I was, oh, maybe 14?), I completely forgot to add the sugar. Bit of a disaster. My younger brother still teases me about it, saying they tasted like chocolate sandpaper. But after more than a few questionable batches—some way too gooey, one with an accidental salt dump (don’t ask)—I finally landed on this brownie recipe. And honestly, if I could only bake one thing for the rest of my days, it’d probably be these. They’ve become my go-to for everything; birthdays, bribes (I mean, sorry, “friendly gestures”), and late-night Netflix marathons. Oh, and if you want to hear about the time I dropped a whole tray on the floor? Remind me later, I’ll tell you over coffee.
Why These Brownies Live in My Brain Rent-Free
I make this recipe when my family needs a little pick-me-up (or when I just want to eat something chocolatey in sweatpants). My friends keep texting me for the recipe like it’s some government secret. Maybe it’s the crackled top. Or because, every time I pull them out of the oven, the smell makes the entire house feel, well, just better. There’s no complicated steps, which I love, because I do NOT have the patience for fussy desserts (looking at you, soufflé). Oh, minor frustration: sometimes I can never quite wait until they’ve cooled… I burn my tongue about half the time. Worth it, probably?
Grab These Ingredients (But Feel Free to Sub!)
- 200g dark chocolate (I tend to use 70% cocoa, but once used half milk, half dark when I ran out and hey—it worked)
- 150g unsalted butter (honestly, salted is fine too, just skip the extra pinch)
- 250g caster sugar (but regular granulated will do; my grandma always insisted on icing sugar, jury’s still out)
- 3 large eggs (room temp is best—except sometimes I forget and just microwave ’em for a sec)
- 120g plain flour (all-purpose, folks—you know the one)
- Pinch of salt (unless you used salted butter, then maybe skip this bit)
- 1 tsp vanilla extract (but sometimes I just use whatever’s left in the bottle, doesn’t seem to matter much)
- Optional: 80g chopped walnuts/pecans, or a handful of chocolate chips (I like adding a smidge of instant coffee sometimes too for grown-up vibes)
Here’s How I Make ’Em (Mostly in Order, Anyway)
- Preheat the oven to 180°C/350°F. Grease a square baking tin. I use a 9×9 inch one—if yours is smaller, just expect thicker slabs (and a longer bake).
- Melt the butter and chocolate together in a heatproof bowl over barely-simmering water, or, honestly, I just microwave it in 30-second bursts. Give it a stir ’til glossy. Just don’t burn the chocolate, unless dry, gritty brownies are your thing.
- Mix sugar in. Whisk it into the warm choc-butter mix so it starts to dissolve a bit. This is where I usually sneak a taste (chef’s tax).
- Crack in your eggs and vanilla. One at a time, beating well after each egg goes in. Don’t stress if it looks kinda odd and lumpy—mine always does at this stage.
- Fold in flour and salt. Gently does it—you’re aiming for fudge, not air. I use a wooden spoon because… I dunno, it feels right. Stir until just combined. Toss in nuts or chocolate chips now if using.
- Pour into the tin. Spread out with a spatula (or, the back of a spoon if you loaned your spatula and never got it back like me). Lick the bowl if nobody’s looking.
- Bake for 22-28 minutes. You want a slightly wobbly center—don’t overbake! Sometimes I just jab a toothpick in the middle; a few damp crumbs means you’re golden. And if you overdo it, well, that’s what ice cream is for.
Real Notes (Lessons Learnt the Hard-ish Way)
- If you use cheap chocolate, it still works, but it’s just less “wow” – go mid-range at least.
- Using cold eggs sometimes makes the batter seize up. But, on second thought, it comes back together if you keep whisking. Panic: not required.
- The edges always cook faster. If you like corners (I do), use a slightly bigger tin for more crusty bits.
- Once, I left out the salt. Don’t. It’s weird; brownies need their pinch.
Stuff I’ve Tried (And, Okay, Sometimes Failed)
- Tossed in a swirl of peanut butter—delicious, almost too rich. Maybe use less than you think.
- Chopped up some dried cherries once. Unexpectedly awesome (reminded me of Black Forest cake), but the kids were less impressed.
- Once I tried using coconut flour. Regret. Don’t bother, unless you like eating chocolate-scented sand.
- Leftover espresso? Splash a dash in. Makes it taste “fancy,” apparently.
The “Equipment List” (or: Tools You Can Improvise)
- 9×9 inch (23x23cm) baking pan – if you only have a round one, go for it. Brownies are brownies, right?
- Mixing bowl (my favorite’s this sturdy glass one, but a washing-up bowl will do, don’t ask how I know)
- Wooden spoon or spatula (my spatula lives a mysterious double life in someone else’s flat now)
- Electric mixer is nice for silky eggs, but totally optional. I barely use mine tbh.
- Parchment paper – or, butter and flour the tin like old-school cooks do. Both work.
How to Store (If They Survive That Long)
Tuck in leftovers (what are those?) in an airtight container, and they’ll stay okay for about 3 days at room temp. Fridge is fine too; some people swear by chilled brownies, but I think the flavor mellows a bit oddly. Also, brownies freeze pretty well—just wrap tightly. Though honestly, in my house, it never lasts more than a day. Someone even sneaks the corners before breakfast, which, honestly, you gotta respect.
The Way I Like to Serve
I love these warm with a scoop of vanilla ice cream, maybe a squiggle of salted caramel sauce if I’m trying to impress (or just in a bowl with some coffee in the afternoon—real “treat yo’self” vibes). Sometimes we slice ‘em up tiny and call it “brownie tapas.” My uncle always dunks his in milk, which, yes, is weird, but somehow feels right for him. Oh, and here’s a random tip: Serious Eats has a fun brownie explainer if you want to go full nerd mode.
Lessons I Learned the Brownie Hard Way
- I once tried turning up the oven in a rush—bad idea. The edges get tough, and the center’s just goo. Be patient.
- If you cut ‘em while too hot, they fall apart (but fallen-apart brownies still taste amazing). Wait at least 15 minutes. Or don’t. I respect chaos.
- For classic picture-perfect squares, clean that knife between cuts. Otherwise, it’s just carnage.
Straight From the (Admittedly Cluttered) FAQ Pile
- Can I double this recipe for a bigger pan?
Definitely, just don’t forget to increase bake time—sometimes up to 40 minutes. I did, once, and ended up with a raw center. Rookie mistake. - What if I don’t have caster sugar?
Granulated’s fine. They’ll still come out fab. Brown sugar works too, for a slightly fudgier (is that a word?) result. - Can I go gluten-free?
Probably! I’ve tried with gluten-free flour blends—totally works. But coconut or almond flour? Nope, didn’t work for me. But people seem to have luck elsewhere; there are some fun tips over on King Arthur Baking. - What about vegan?
Yep, I’ve seen friends use flax eggs and vegan butter. Haven’t done it myself, but there’s a good vegan version at Minimalist Baker. Worth a look! - Why is my brownie top not crackly?
I used to get this all the time! Whisking the eggs and sugar really well helps. Also, don’t overbake. Or just embrace it and call them “rustic.”
Phew, hope that covers all the bases—or, you know, at least most of ’em. If you run into brownie woes, drop me a comment (or, let’s be real, a photo of your delicious mess ups). Happy baking!
Ingredients
- 1 cup (225g) unsalted butter
- 8 oz (225g) semisweet chocolate, chopped
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (100g) brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1/4 cup (30g) unsweetened cocoa powder
- 1/2 tsp salt
Instructions
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1Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease.
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2In a medium saucepan, melt the butter and chopped chocolate over low heat, stirring until smooth. Let cool slightly.
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3Whisk together the granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl until well combined.
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4Add the cooled chocolate mixture to the egg mixture, whisking until fully incorporated.
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5Sift in the flour, cocoa powder, and salt. Fold gently until just combined. Do not overmix.
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6Pour the batter into the prepared pan and smooth the top. Bake for 28-32 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Cool completely before cutting.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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