Brownie Recipe

The easiest brownie recipe for making perfect brownies every time.  This recipe produces a rich, well-balanced chocolate brownie with a perfect crust.  While I like them fudgey and gooey with a crisp top, there are simple alterations you can make for a cakier or softer result. Use this recipe as your platform for customizing your perfect brownie!

Making brownies from scratch doesn't have to be hard. Don't be afraid of flour and chocolate - the rewards you reap will be well worth the effort.

Hardware:

• Scale - with this scale, you'll never need a set of measuring cups again. It's so much easier, and more accurate!
• Mixing bowls
• 9x13" baking pan
• I love my Kitchenaid, but a wooden spoon works just as well for this recipe
• Rubber spatula
• Whisk

Software:

• 1 cup (225 g) butter, melted
• 3 cups (600 g) white sugar
• 1 tablespoon (15 mL) vanilla extract
• 4 eggs (add one more for a cakier result)
• 1 1/2 cups (180 g) all-purpose flour
• 1 cup (70 g) unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda (to give them a nice crust - omit if you don't want that)
• 6 oz chopped semisweet chocolate or 1 cup semisweet chocolate chips (180 g)

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Preheat oven to 350^oF (175^o C).

Melt butter in the microwave or on the stovetop.

Lightly grease a 9x13 baking dish with the paper from the butter.

It's a real time saver to measure everything before you get started.  So get out that scale and a couple bowls, and let's get everything ready!

Turn on your scale, and place the bowl for your sugar on it.  Tare the scale so it reads 0g.  Pour in the sugar until it reaches 600g.  

Repeat for the flour and cocoa.  You can tare the scale again after adding the flour and before adding the cocoa, but I just added the numbers together to get the weight I'd need.  

Whisk flour and cocoa together with soda and salt.  

See, you never need to dirty up measuring cups again! 

Combine the melted butter, sugar, and vanilla in a large bowl.

Mix!

Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

Gradually stir in the flour and cocoa mixture on low speed.  

Toss the chocolate chips in a light dusting of flour, and stir into the mix with a spoon or spatula.

The flour will keep them suspended in the batter and prevent them from all sinking to the bottom!

Pour into prepared pan.

Spread the batter in the pan, slightly mounding on the sides so it will all bake evenly (avoiding the typical mound you get in the middle after baking).

Bake for 35-40 minutes.

The brownies are done when a toothpick inserted in the middle comes out clean.  My batch initially crowned well over the pan, but later sunk back down into dense fudgey deliciousness.

Enjoy hot with a cool glass of milk or a la mode!