Chocolate Brownie Recipe
Make Chocolate Brownie Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brownie Batter
Add-ins & Finish
Method
Brownie Batter
- 1
Preheat and prepare pan
Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal. Lightly butter the exposed pan edges or spray with nonstick spray.
- 2
Melt chocolate and butter
Place the chopped bittersweet chocolate and the butter in a heatproof bowl set over (but not touching) simmering water (double boiler). Stir occasionally until fully melted and smooth, about 5–7 minutes. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until melted. Remove from heat and let cool for 3–5 minutes.
- 3
Combine sugars and eggs
In a large mixing bowl, whisk together the granulated sugar and brown sugar. Add the eggs one at a time, whisking vigorously after each addition until the mixture is glossy and slightly thickened. Whisk in the vanilla extract.
- 4
- 5
Sift dry ingredients
Sift together the all-purpose flour, cocoa powder, baking powder, and sea salt into a bowl to remove lumps and evenly distribute the leavening and salt.
- 6
Fold dry into wet
Using a rubber spatula, fold the dry ingredients into the chocolate mixture in two additions. Fold gently just until no streaks of flour remain. Scrape the sides and bottom to ensure an even batter. Do not overmix.
Add-ins & Bake
- 7
Add mix-ins
If using nuts and/or chocolate chips, fold them into the batter now, reserving a tablespoon of chips or nuts to sprinkle on top for appearance.
- 8
Transfer to pan
Scrape the batter into the prepared 8-inch pan and spread evenly with an offset spatula or back of a spoon. Smooth the top and sprinkle the reserved chips/nuts if using. Lightly dust the top with coarse sea salt if desired.
- 9
Bake
Bake in the preheated 350°F (175°C) oven for 22–28 minutes. Start checking at 20 minutes. The brownies are done when the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). For fudgier brownies, lean toward the shorter bake time; for cakier, bake longer.
- 10
Cool and remove
Remove the pan from the oven and place on a wire rack. Allow the brownies to cool completely in the pan (about 1.5–2 hours) to set the texture. Use the parchment overhang to lift the slab from the pan and transfer to a cutting board.
- 11
Slice and serve
Using a sharp knife wiped clean between cuts (for neat edges), slice into 9 or 12 squares depending on preferred serving size. Serve at room temperature. Store airtight at room temperature for up to 3 days or refrigerate up to 7 days. For best texture, bring chilled brownies to room temperature before serving.