My first tip is to use a timer.
They should take 20 to 25 minutes, so to be safe, set the timer for 18 minutes. This way, you can keep a close eye on them towards the end of cooking. Use a toothpick. Stick it into the center of the pan, and pull it out. If there is wet batter on the toothpick, they need more time. Use your eyes.
Perfectly baked brownies will look a little underbaked in the middle. Sounds kind of strange, right. You see, as the brownies cool, they continue to cook. So when the edges look dry and the middle looks slightly underdone, take them out of the oven. Even if it ends up that you took them out a minute early, an underbaked square in the middle of the pan is much better than the whole pan being overbaked. Why did my brownies take longer to bake?
After sharing this brownie recipe years ago, some readers have found that they needed to bake their batch for 5 to 10 minutes more than we suggest in the recipe. These take 20 to 22 minutes in our oven, but ovens do vary, which is why having visual cues for telling when something is done is so important. More reviews are in the comments section below.
This is my go to brownie recipe and no matter what it always turns out perfectly! This is a keeper. Never again will I make any other recipe! Since posting this in , we have tweaked the recipe to be more clear and added a quick recipe video. Our favorite brownies recipe from scratch. You only need one bowl, a saucepan, and a spoon. In the first step, we ask that you melt the butter with sugar, cocoa powder, and salt in a bowl set over a saucepan of simmering water. This process ensures that crinkly top that we all love.
They are always either naked or dressed in rags. I recommend that you wrap cooled, cut brownies in layers of plastic wrap, then place in a freezer-safe, air-tight container in the freezer. Jump to Recipe. My cooking skills must be improving! By submitting this comment you agree to share your name, email address, website and IP address with Live Well Bake Often. The only ingredients in our brownies are British butter, free range eggs, sugar, flour and high quality dark Belgian chocolate.
You can do this step in the microwave, but I do find the stovetop method to be more consistent. If you are like us and find yourself reaching for darker chocolate over milk chocolate, these are most certainly for you. Use natural or Dutch process cocoa powder for these cacao powder works, too. I especially love using Droste Cacao a Dutch process powder. Position an oven rack in the lower third of the oven and heat to degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides.
This helps when removing the baked brownies from the pan, once cooled.
Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine butter, sugar, cocoa powder, and the salt in a medium heat-safe bowl. Rest the bowl over simmering water if the bottom of the bowl touches the water, remove a little water. Stir mixture occasionally until the butter has melted and the mixture is quite warm. Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot. Stir in the vanilla with a spoon.
Then add the eggs, one at a time, stirring vigorously after each one.
When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. Beat vigorously here. You want to see the brownie batter pulling away from the sides of the bowl if you do not have the strength to do this by hand, use a hand mixer. Stir in nuts, if using. Spread evenly in lined pan.
Bake the brownies for 20 to 25 minutes or until a toothpick can be inserted into the center and come out with a few moist crumbs. As a visual test, brownies are done when the edges will look dry and the middle still looks slightly underbaked. Some readers have found they need to bake an extra 5 to 10 minutes. Brownies are easy to overbake so keep an eye on the doneness of the brownies and use the visual and toothpick test as your guide.
Cool completely then remove from pan. For the cleanest lines when cutting, place into the freezer for 20 to 30 minutes to firm up.
Cut into 16 squares. These are on the bittersweet side — we like that, but if you are more into milk chocolate than semi-sweet or dark, these may be a little bitter for you. Some readers have had success with adding a bit more sugar to accommodate. Since the recipe calls for so much butter and so little flour, it is vital that the batter is beaten vigorously enough so that it emulsifies.
Just after adding the flour, you should be beating for about 40 strokes until the batter becomes very thick and begins to pull away from the sides of the bowl. Nutrition facts: The nutrition facts provided below are estimates. If you make this recipe, snap a photo and hashtag it inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: inspiredtaste.
Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free! Made these last night.
I added chocolate chunks, and I used a combination of regular cocoa powder and the extra dark, SO good! This is now my go-to brownie recipe! Made these after trying other recipes and miserably failing. This is the easiest, most delightful brownies ever!!!!
Reply Victoria October 26, , pm Thank you so much for the recipe! Made it today and everyone loved it!!! These brownies were really good, and super easy to make. You should only make these, if you really, really, really like chocolate, and likes things very rich. Me and my family love this recipe and store bought brownies will never taste quite the same.
Thank you for this easy-to-follow recipe. Sure smells good in my kitchen— making memories with my beautiful y.
Thank you so much for this recipe. Reply Jessi July 27, , pm Making these today. All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting?
The problem with the frosting These are great! I changed the recipe to make them better for you. You'll get Wonderful little brownie! Not too thick, not too thin, just right! Comes together and into the oven in less than 5 minutes. I added about 1 additional T. Just mix all ingredients with Many moons ago I worked in a Duncan Hines test kitchen and have made up to 20 batches of brownies a day and let me say this is a good, easy recipe for homemade brownies; great chocolatey flavor This recipe needs another review like I need another brownie - but I just couldn't stop eating them.
Mama Cass hit the nail on the head saying this was neither a "fudgy" brownie nor a "cake-lik Worth a try, very easy recipe yielding above average brownies. When the recipe says not to overcook, don't They may not look don Recipe by: Angie "These brownies always turn out! Save to favorites. Added to shopping list. Go to shopping list. Grease and flour an 8-inch square pan.