Brownies Recipe
Make Brownies Recipe in just 1h 35m. 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 / Topping (optional)
Method
Brownie Batter
- 1
Prepare
Preheat the oven to 175°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang on two sides to lift brownies out later. Lightly butter the exposed sides of the pan or spray with nonstick spray.
- 2
Melt chocolate and butter
Place the chopped chocolate and diced butter in a heatproof bowl. Melt together using a double boiler: set the bowl over simmering (not boiling) water, stirring until smooth. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until fully melted and glossy. Remove from heat and let cool for 3–5 minutes.
- 3
Combine sugar and eggs
In a large mixing bowl, whisk the granulated sugar and whole eggs together until combined and slightly thickened (about 30–60 seconds by hand or 30 seconds with a handheld mixer). Stir in the vanilla extract.
- 4
- 5
Add dry ingredients
Sift (or whisk) together the all-purpose flour, cocoa powder, fine sea salt, and optional espresso powder. Gently fold the dry ingredients into the wet mixture with a rubber spatula just until no streaks of flour remain. Do not overmix.
- 6
Add mix-ins
Fold in chopped toasted nuts and/or chocolate chips if using, reserving a tablespoon or two to sprinkle on top. The batter should be thick and fudgy.
- 7
Transfer to pan
Scrape the batter into the prepared pan and spread it evenly with an offset spatula or the back of a spoon. Smooth the top and sprinkle reserved chocolate chips and flaky sea salt evenly over the surface.
Bake & Finish
- 8
Bake
Bake in the preheated oven for 22–28 minutes. Start checking at 20 minutes: brownies are done when the edges are set and a thin, shiny crust has formed on top, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). For fudgier brownies, err on the shorter time; for cakier, bake a bit longer.
- 9
- 10
Slice and store
Use the parchment overhang to lift the brownie block from the pan. Place on a cutting board and trim edges if desired. Use a sharp knife wiped between cuts for clean edges and cut into 9 or 12 squares (see servings). Store airtight at room temperature for up to 3 days, or refrigerate up to 1 week. For longer storage, freeze tightly wrapped for up to 3 months.