Brownies
By Lidey Heuck
Published Oct. 11, 2023
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
There are many kinds of brownies, but this simple recipe aims for a chewy, fudgy texture with a shiny,
crackly top. Theories abound on what creates that delectable flaky top layer, but here, it is achieved by
dissolving the sugar into the butter, then stirring in chocolate chips until melted. Use semisweet
chocolate for sweeter brownies, or dark for a slightly more grownup treat, and feel free to stir in ½ cup
chopped walnuts or pecans before baking if you like a little extra crunch. For easy cutting, let the
brownies cool completely and use a hot, dry knife, wiping off the crumbs in between cuts.
INGREDIENTS
PREPARATION
Yield: 9 to 12 servings
Step 1
Nonstick cooking spray, for greasing Heat the oven to 325 degrees, with a rack positioned in the center.
½ cup /113 grams unsalted butter Grease an 8-inch-square baking pan with cooking spray and line
(1 stick) the bottom with parchment paper.
1 cup/200 grams granulated sugar
Step 2
½ cup/86 grams dark or
semisweet chocolate chips Combine the butter and sugar in a small saucepan. Cook over
2 large eggs medium heat, stirring occasionally, until the butter comes to a
1 teaspoon vanilla extract simmer. Turn off the heat, then add the chocolate chips and stir
until melted. (The mixture will be grainy at this point.) Pour into
½ cup/47 grams unsweetened
a large mixing bowl and set aside until just warm to the touch.
cocoa powder
½ cup/64 grams all-purpose flour Step 3
½ teaspoon kosher salt
Add the eggs and vanilla to the mixing bowl and whisk vigorously
⅛ teaspoon baking soda for 1 minute, until pale and glossy. Add the cocoa powder and
whisk until incorporated. Add the flour, salt and baking soda and
mix with a wooden spoon or spatula until well combined. Transfer
the batter to the prepared pan and smooth the top.
Step 4
Bake brownies until a toothpick comes out with just a few crumbs
on it, 30 to 33 minutes. Cool completely in the pan before slicing
into squares. Brownies will keep for up to 3 days, well-wrapped at
room temperature.
Adding between a teaspoon and a tablespoon of instant espresso powder to any dark chocolate recipe
really enhances the depth of the chocolatey-ness.
I always use an instant-read thermometer to test doneness now; brownies are done at 206 deg F. That
way, you get a perfectly moist and fudgy brownie once they cool.
A great superior fudgy taste. Used dark chocolate chips & Ghirardelli Dutch process cocoa. Increased
ingredient quantity to 1 1/2 and used 9" sq. metal pan. Baked @325° for 33 minutes. A bit too moist so
may try 350° and/or longer bake time in the future. Did everything in one pot. Step 3 needs a rewrite!
How do you add the eggs to the mixing bowl with the chocolate and whisk till pale and glossy!?
Obviously a separate step in a separate bowl.
Excellent brownies. I doubled the recipe for a 13x9 pan, used half brown sugar, half white and half
semi-sweet, half bittersweet Ghirardelli bars broken up, plus some walnuts. It needed 40 minutes.
Not in love with this recipe, took 50 minutes to fully bake which was pretty surprising. I feel like they
are really lacking in chocolate flavor and depth.
