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Brownie Recipe

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Chocolate brownies recipe

Chocolate Brownies

Stephanie Gallagher
Brownie recipes taste best when they are chewy on the inside -- not too fudgy and not too cakey -- and they have crisp edges. I get that result with the chocolate brownies in this brownie recipe by using a little extra flour and my favorite Baker's Edge brownie pan.

With the cleverly-designed Baker's Edge pan, every brownie has at least two edges. So you're guaranteed to get crisp edges in every brownie.

Another great thing about this brownie recipe: You can make these brownies all in one bowl!

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 24 brownies

Ingredients:

  • 1 cup butter
  • 8 oz. unsweetened chocolate
  • 2-1/2 cups granulated white sugar
  • 1/2 tsp. salt
  • 4 large eggs
  • 1 Tbsp. vanilla extract
  • 2 cups all-purpose flour

Preparation:

  1. Preheat oven to 350 degrees F. Spray a 9 x 13 pan or a Baker's Edge brownie pan with nonstick cooking spray.

  2. In a large bowl, heat the butter and chocolate in the microwave for 1 minute on 50% power. Stir, and repeat until melted. Or melt on the stove over low heat.

  3. Cool 5 minutes.

  4. Stir in the sugar and salt.

  5. Add the eggs, one a time, beating well after each addition.

  6. Add the vanilla, then the flour, beating until well-incorporated.

  7. Pour the brownie batter into prepared pan. Bake 25-35 minutes or until a toothpick inserted in the center comes out with a few crumbs stuck to it.
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