How To Make The Most Decadent Homemade Brownies: Secrets From A Professional Pastry Chef.
Brownies are a classic dessert and these homemade brownies from scratch are so easy to make, and taste great! This is the perfect brownie recipe for chocolate lovers.
Cook Time: 30 mins
Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper. In a large bowl, beat butter and sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition Spread the brownies evenly in the prepared pan and bake for 20 minutes or until set around the edges but still slightly soft in the center (test by inserting a toothpick into the center of the brownies). Allow to cool completely before cutting into squares
Total Time: 45 mins
The total time is 45 minutes.
Servings (1 Brownie): 24 Brownies
If you are using a 9×9, inch pan, then the brownie batter will fill it up almost perfectly and you will have about 24 servings.
Brownies are a dessert. They’re commonly enjoyed as a sweet treat, but they can also be used to make other desserts, like brownie sundaes. Brownies are also popular with kids. Kids love them so much that many parents would rather bake brownies than cookies or cakes when their kids want to help in the kitchen!
2 cups butter, unsalted, cut into pieces
2 cups butter, unsalted and cut into pieces
4 cups granulated sugar
Granulated sugar is the most common form of sugar and can be found in almost every grocery store. It’s made by refining sugar cane, which is crushed and heated to remove its natural molasses. This process results in a very fine white powder that has no flavor or scent, making it perfect for baking desserts like brownies!
Granulated sugar is also known as table sugar, so if you see either term on a package you’re buying at the store (or even if you’re thinking about making your own brownies), don’t worry—they mean the same thing. Granulated sugar has many uses beyond just brownies: it’s used in cakes, cookies, pies and other sweet treats!
8 large eggs, at room temperature
Eggs, like all proteins, are made of long chains of amino acids. But unlike other proteins, egg whites have a small amount of sulfur, containing proteins that give them their unique properties. These sulfur, rich proteins help eggs whip up into a meringue or foam when whipped with sugar (an important step in making soufflés and molten chocolate cakes).
When you’re whipping up eggs for your brownie batter, be sure to use room temperature eggs. Keeping them at room temperature helps the protein strands unfold properly so they can form the right bonds with each other when beaten together with sugar and butter.
1 1/2 cups cocoa powder, unsweetened
1 1/2 cups cocoa powder, unsweetened
1 cup flour
1/2 teaspoon baking soda
1 cup sugar (we used brown)
1 cup butter at room temperature (we used salted)
3 eggs at room temperature (we used large eggs)
2 teaspoons vanilla extract
1 teaspoon salt
Salt is a key ingredient in brownies. It enhances the flavor of chocolate, which is why it’s often called “the other white meat.”
2 cups flour, all purpose flour
2 cups of flour, all, purpose flour is the best flour for brownies. All, purpose flour is better than cake flour, self, rising flour and whole wheat flours. If you can’t get your hands on all purpose flour, you can use cornflour or plain white rice flour but they are not as good as all purpose.
All purpose flours are made from hard winter wheat which means it has a high protein content (about 9%) compared to soft spring wheat which has a lower protein content (about 7%). This higher protein content means that when mixed with water it creates gluten , a sticky substance that increases elasticity in baked goods resulting in chewier results like cakes and cookies.
2 cups semi sweet chocolate chips, divided use
- 2 cups semi sweet chocolate chips, divided use
- 4 ounces unsweetened chocolate, chopped
- 1 cup (2 sticks) unsalted butter, cut into small pieces
Preheat the oven to 350 degrees F. Line a 13, by, 9, inch baking pan with aluminum foil, leaving a 2, inch overhang on the long sides.
In a large bowl, whisk together the flour, cocoa powder and salt until combined. Set aside. In an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until fluffy (about 4 minutes). Beat in eggs one at a time until smooth and combined; scrape down sides of bowl as needed. Mix in vanilla extract and peanut butter until well incorporated; scrape down sides of bowl as needed. Reduce speed to low; add dry ingredients alternately with milk until just combined; do not overmix! Spread batter into prepared pan using an offset spatula or back of spoon (or your hands). Bake for 25 minutes or until toothpick inserted comes out clean from center of brownies. You will love this recipe, and it is so easy to make!
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