Chewy and chocolatey, these Brownies are simply divine
So many brownies, so little time. Oh wait – that’s books! But the same principle applies. There are so many kinds of brownies, seemingly endless variations – cakey ones, fudgy ones, chewy ones, brownies with walnuts or pecans, brownies with frosting, marble brownies, peanut butter brownies, and blondies. We probably don’t really have the time to make them all. But everyone will have time to make this classic version of the pure, unadulterated brownie.
There are lots of stories about when and where brownies were invented, but the one that seems to be true is that in the late 1800s, the wife of the owner of the famous Palmer House hotel in Chicago asked the chef to make a dessert that would fit into a lunch box for the ladies on her board for the World Columbian Exposition. Imagine opening that lunch box and taking a bite of the very first brownie!
You don’t have to spend too much time imagining the taste of these delicious brownies because this recipe comes together in no time. It’s a one bowl/one pan wonder and your biggest challenge is going to be waiting until they cool – at least a little – before taking your first glorious bite. These brownies have the most fudgy texture that simply melts in your mouth and the most heavenly, deep chocolatey flavor. They are simply scrumptious.
Brownies are such a great go-to dessert (not to mention the easiest last-minute contribution to a bake sale) because the ingredients are pantry and fridge staples and the recipe is so easy to make. But here’s another great thing about the beloved brownie: it’s the best mid-afternoon snack, especially with a Copycat Starbucks Vanilla Spice Latte.
All About Cocoa Powder…
Unsweetened cocoa powder is the magic ingredient in a perfect brownie. Cocoa powder is the most concentrated form of chocolate (vs, say, unsweetened baking chocolate), and you will love it in this brownie recipe. But there is not just one type of cocoa powder, so how do you choose? Don’t worry: we’ll guide you!
There are two main kinds of cocoa powder: natural and Dutch process. Natural is just what it sounds like: the natural powder from roasted cocoa beans. It’s acidic, slightly bitter, and the lightest in color: it’s also the one most people use (think the regular Hershey’s Cocoa Powder we buy at the grocery store). Dutch process cocoa powder, on the other hand, goes through an alkalization process that reduces its acidity. What does all this mean? Well, the natural acidic cocoa powder is usually paired with baking soda in recipes to help the baked goods rise, and the alkalized Dutch type is usually paired with baking powder: but in recipes that don’t call for baking soda or baking powder, like this one for brownies, either kind of cocoa powder works!
But here’s something else to know: the Dutch version comes in several varieties, each of which will bring something different to your brownie: Dark Dutch cocoa powder has a bittersweet flavor; Cocoa Rouge is a deep red color and brings a higher fat content and a fudgier taste; and Black Cocoa powder has a deep chocolate flavor and is the one they use to make Oreos!
How to Make Ahead and Store?
Brownies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for a week. You can also freeze the brownies for up to 3 months.
How Will I Know if My Brownies are Done?
To make sure your brownies are done at the end of the cooking time, stick a toothpick into the middle; if it comes out with just a few crumbs on it, they’re done!
Serving Suggestions
One of the all-time classic desserts is the brownie sundae, with a dense, rich brownie on the bottom, then a big scoop of ice cream, and topped with a decadent sauce. Any kind of ice cream and any kind of sundae sauce, but here are some of my favorites: this brownie topped with Dark Chocolate Ice Cream and then covered in The Best Chocolate Sauce Ever (chocolate on top of chocolate on top of chocolate-yes, please!); the brownie underneath Brown Sugar Ice Cream and drizzled with Caramel Sauce; and wait until you try this brownie with luscious Vanilla Bean Ice Cream crowned with White Hot Fudge Sauce!
But ice cream isn’t the only perfect pairing for these brownies: don’t forget about frosting! Try adding a teaspoon of ground cinnamon to the batter and then covering the brownies with Cinnamon Buttercream Frosting. Or spread them with Strawberry Buttercream Frosting and slice some fresh berries on top. And you know what? Broken brownies make great desserts even better. Try crumbling them on top of Maple Cheesecake or mix broken pieces of brownies into a Vanilla Milkshake. With all these great ideas, maybe you should make two batches!
Brownies
Ingredients
- 1/2 cup unsalted butter melted
- 1 tablespoon cooking oil olive or coconut oil
- 1 1/8 cup superfine sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F.
- Prepare an 8-inch square baking pan by lightly greasing with oil and lining with parchment paper.
- In a medium-sized bowl, whisk together the hot melted butter, oil, and sugar for about one minute.
- Add the eggs and vanilla extract to the bowl and beat until the mixture is lighter in color, approximately one minute.
- Sift the flour, cocoa powder, and salt into the wet ingredients, folding gently until just combined to avoid overmixing.
- Transfer the batter into the prepared pan, smoothing the top evenly.
- Bake in the preheated oven for 20-25 minutes. The brownies are done when the center is set but still slightly jiggly.
- Allow the brownies to cool to room temperature in the pan before cutting into 16 pieces.
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