There are cakey brownies and there are fudgy brownies. These are right in the middle. The combination of chocolate chips, butter, cocoa powder, and vanilla gives these brownies the perfect balance. Skip the box brownies and have a go at making your own homemade brownies. Making them from scratch just got a lot easier!
- Flour – All purpose flour is always the best to use when making homemade brownies. When it comes to baking, gluten content is important, which is why cake and bread flour aren’t ideal for this recipe.
- Chocolate chips – Semi-sweet milk chocolate chips add the perfect amount of sweetness to your brownies.
- Unsweetened cocoa powder – Although it says unsweetened, cocoa powder still carries some sweetness to it. Using unsweetened allows you to control the overall amount of sugar in the brownies.
- Vanilla extract – a must-have flavor in all good homemade brownie recipes.
- White Sugar – Adds the right amount of sweetness to the batter.
- Butter – Used to help melt the chocolate and give the brownies a moist and tender texture while also helping them rise.
- Large Eggs – Used to add extra moisture to the brownies.
How to make Simple Chocolate Brownies
The first part to making these scrumptious brownies is the CHOCOLATE. Begin by melting the butter. Do not let it boil, melt it slowly. Then add the chocolate chips to it. Again, over low heat and swirling with a spatula, allow the chocolate to fully melt and become silky and smooth.
Next comes the batter portion of the brownies. Start by placing the eggs in a Kitchen Aid. Beat the eggs as you are incorporating the sugar. REMEMBER! Always use room temperature ingredients when baking.
Now combine that luxurious chocolate with the egg mixture. THIS is where having room temperature eggs is important because if the eggs were cold, the heat from the chocolate would scramble them. If you don’t have time to bring your eggs to room temperature, then add the chocolate very VERY SLOWLY into the eggs so the temperature is brought up gradually.
Finally, combine the dry ingredients into the chocolate batter, ensuring there are no lumps.
Pour the mixture into a baking pan and bake in the oven for 28-30 minutes. Just look at that glorious batter. Isn’t that just beautiful? We wouldn’t blame you if you wanted to lick the screen right now!
The brownies are done when you can insert a knife into the center and no batter sticks to the knife. Allow the brownies to cool at least 10 minutes before serving.
Helpful Tips: Lining the baking pan with a piece of parchment paper serves three purposes. First it acts as a barrier between the brownies and the heat which means they are less susceptible to burning on the bottom. Secondly, the paper acts as a handle to pull the brownies out all at one time. And third, it’s a WHOLE lot easier to clean up!
Although this is a great recipe as is, there are a few variations you can play around with:
- If all you have on hand is unsalted butter, feel free to use it. Simply add ¼ teaspoon of salt for every 1 stick of butter.
- Brown sugar can be substituted for white sugar at a 1:1 ratio.
- Dark chocolate chips are perfectly fine to use in replacement of semi-sweet ones.
What to Serve with Chocolate Brownies
- A great brownie is always accompanied by a scoop of ice cream.
- Add an extra touch of chocolate by melting a cup of chips and drizzling it on top of the brownies.
- Swirl some melted peanut butter into the batter before cooking for a great peanut butter/chocolate brownie!
- ¾ Cup Butter
- 1 Cup Semi sweet chocolate
- 2 ½ Tablespoons of unsweetened cocoa powder
- 4 Large Eggs
- 1 cup Granulated sugar
- ¾ Cup All Purpose flour
- ½ teaspoon of vanilla extract
- Preheat the oven to 350° F. Grease and flour an 8 inch square pan.
- Melt the butter in a small saucepan over medium heat.
- Add the chocolate and cocoa powder. Mix until combined and the chocolate is perfectly melted.
- Beat the eggs in a stand mixer until they are light and fluffy. Slowly add the sugar in little by little. The eggs need to turn a pale yellow before continuing to the next step .
- Add some of the sugar mixture into the chocolate, so it cools off. Once it is at room temperature, add the chocolate mixture back into the standing mixer bowl with the rest of the sugar and eggs. Mix until combined.
- Sift the flour into the mixture and mix until combined. Do NOT over mix.
- Pour the batter into the greased pan and place it in the oven for 28 to 30 minutes
- Allow to cool for 10 minutes before removing the brownies from the pan and then cut them into
LOOKING FOR MORE CHOCOLATE RECIPES:
- SIMPLE Chocolate Brownie Bomb
- SIMPLE Double Chocolate Cake Mix Cookies
- SIMPLE Chocolate Cheesecake Mousse (only 5 ingredients)