Why Make This Recipe
Homemade brownies are a beloved treat that bring joy to people of all ages. Their rich chocolate flavor and fudgy texture make them a favorite dessert for gatherings and quiet evenings alike. Making brownies at home allows you to enjoy them fresh out of the oven, customize them to your liking, and share them with friends and family.
How to Make Homemade Brownies
Ingredients:
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, melt the butter and mix in the sugar until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow to cool in the pan before cutting into squares. Serve and enjoy!
How to Serve Homemade Brownies
Homemade brownies are best served warm or at room temperature. You can cut them into squares and place them on a plate for easy serving. They are delicious on their own or topped with a scoop of vanilla ice cream. A drizzle of chocolate sauce or a sprinkle of powdered sugar can add an extra touch for special occasions.
How to Store Homemade Brownies
To keep your brownies fresh, store them in an airtight container at room temperature. They will stay good for about three days. If you want to keep them longer, you can freeze them. Wrap individual squares in plastic wrap and place them in a freezer bag. They can be stored in the freezer for up to three months.
Tips to Make Homemade Brownies
- Make sure to melt the butter completely before mixing it with sugar.
- Don’t overmix the batter after adding the dry ingredients, as this can lead to tough brownies.
- For an extra fudgy texture, try using less flour or adding a bit more butter.
- Allow the brownies to cool completely before cutting; this helps them hold their shape.
Variation
You can add different ingredients to give your brownies a unique twist. Try mixing in chocolate chips, nuts, or swirls of peanut butter. For a minty flavor, add peppermint extract, or top with a layer of fresh berries for a fruity touch.
FAQs
1. Can I use margarine instead of butter?
Yes, you can use margarine, but the flavor and texture may be slightly different. Unsalted butter is recommended for the best results.
2. How do I know when the brownies are done baking?
The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs. If it comes out wet with batter, they need more time.
3. Can I make the batter ahead of time?
Yes, you can prepare the batter in advance and store it in the fridge for up to a day. Just bring it to room temperature before baking.
Enjoy making your homemade brownies!
Homemade Brownies
Ingredients
Brownie Batter
- 1 cup unsalted butter Melted
- 2 cups sugar
- 4 large eggs Room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder Unsweetened
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, melt the butter and mix in the sugar until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
Baking
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow to cool in the pan before cutting into squares.