Brownie Recipe

How to make the most delicious homemade brownies from scratch. Rich, fudgy and delicious! Don't forget to check
out my step by step photos and tips above (video below).

Course Dessert
Cuisine American

Prep Time 25 minutes

Cook Time 30 minutes
Total Time 1 hour 5 minutes

Servings 12 brownies
Calories 370kcal
Author John Kanell

Ingredients
1 cup granulated sugar (200g)
1 cup brown sugar (200g), lightly packed
3 eggs room temperature
3/4 cup cocoa powder (75g)
1 cup flour (120g)
1 teaspoon salt (6g)
1.5 cup dark chocolate chips (260g)
1 cup melted butter (225g), unsalted
1 tbsp coffee (15mL)
1 tbsp vanilla extract (15mL)

Instructions
1. Preheat the oven to 350 degrees F and prep a 8x8-inch baking pan with parchment paper.
2. In a large bowl, combine melted butter, eggs, vanilla extract, and coffee then mix together well.
3. Add the white and brown sugars to the mixture and whisk together well.
4. Sift cocoa powder, flour, and salt into the bowl and mix until just combined
5. Toss in chocolate chips (or chunks) and fold into the batter.
6. Add batter to pan and smooth to the edges. You can add more chocolate chips to the top before baking if
desired.
7. Bake for about 30 minutes or until the center is just set. You'll notice the center does not wiggle when the
pan is moved.

Notes
Measure and prepare all your ingredients before starting to make the recipe even easier.
Make sure to line your baking pan otherwise your brownies will stick to the pan, this is a super important tip!
Make sure to sift your ingredients to avoid lumps where possible, cocoa powder can be quite lumpy.
If you don't have an 8x8 inch pan for your brownies just use foil to create one or two walls for a smaller
baking dish. Line with parchment and you'll be good to go!
The batter is thick so spread it out to the corners of the baking pan as best you can but it'll level out in the
:
 oven.
The coffee really helps to enhance the chocolate flavor, the brownies themselves don't have a strong coffee
flavor but you can skip it if you want.
You can add either chopped chocolate or chocolate chips to the top of your brownies but this is totally
optional. I've made the recipe both ways but found the brownies to be a bit more photogenic without the
additional chocolate on top.
Don't over-bake your brownies. Unlike cake layers, brownies will not have a springy center and a skewer
inserted into the center will not come out clean. Your brownies are done when the center is set and you see
the top just begin to crack.
The center will continue to bake and set after you remove the brownies from the oven so don't worry if they
seem a bit fudgy.
Measure your flour correctly! Adding too much flour to your brownies will take away from that nice fudge-like
texture. The best and easiest way to measure flour is by using a scale. If you don't have one then fluff your
flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
Storage and freezing - leftover brownies will keep well in the fridge for 4 days or can be frozen. Thaw
completely before serving.

Nutrition
Serving: 1g | Calories: 370kcal | Carbohydrates: 67g | Protein: 7g | Fat: 13.7g | Saturated Fat: 3g | Polyunsaturated
Fat: 5.2g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 223mg | Potassium: 318mg | Fiber: 4g | Sugar: 47g
| Vitamin A: 50IU | Calcium: 70mg | Iron: 2.8mg
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