Brownies/bars Recipe
Make Brownies/bars Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brownie Batter
Mix-ins & Finish
Method
Brownie Batter
- 1
Prepare pan and oven
Preheat the oven to 350°F (175°C). Line a 9x9-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal, and lightly butter or spray the exposed sides.
- 2
Melt chocolate and butter
Place the butter and semisweet chocolate in a heatproof bowl set over a pot of simmering water (double boiler) or use a microwave in 20–30 second bursts, stirring between bursts, until fully melted and smooth. Remove from heat and let cool for 3–5 minutes.
- 3
Combine sugars and eggs
In a large bowl, whisk together the granulated sugar and brown sugar. Add the eggs one at a time, whisking well after each addition until the mixture is glossy. Stir in the vanilla extract.
- 4
- 5
Add dry ingredients
Sift together the all-purpose flour, unsweetened cocoa powder, sea salt, and baking powder. Fold the dry mixture into the wet ingredients with a rubber spatula just until no streaks of flour remain. Do not overmix — a few small streaks are okay.
Mix-ins & Finish
- 6
Add mix-ins
Fold in the chopped nuts and chocolate chunks if using, keeping some chunks to sprinkle on top if you like a more rustic appearance.
- 7
Transfer to pan
Scrape the batter into the prepared 9x9-inch pan and spread it evenly with an offset spatula or the back of a spoon. Smooth the top and sprinkle the reserved chocolate chunks and a light pinch of coarse sea salt over the surface, if desired.
- 8
Bake
Bake in the preheated oven for 25–32 minutes. Start checking at 25 minutes: the edges should be set and slightly pulling away from the sides, while the center will still look slightly set but not wet. A toothpick inserted into the center should come out with a few moist crumbs (not raw batter) for fudgy brownies.
- 9
Cool and slice
Remove the pan from the oven and place it on a wire rack. Cool completely in the pan (about 1–1.5 hours) to allow the brownies to set. Use the parchment overhang to lift the brownies out onto a cutting board and slice into 16 squares with a sharp knife, wiping the knife between cuts for clean edges.
- 10
Storage
Store cooled brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days. For longer storage, wrap individually and freeze up to 3 months; thaw at room temperature before serving.