Let’s Chat: My Slightly Chaotic Love Affair with Brownies
You know, whenever my kitchen gets that sweet whiff of melt-your-face-off chocolate, it’s usually ’cos I forgot about a batch of brownies in the oven (again). Brownies were actually one of the first desserts I made where I felt like, “Heck, maybe I can actually pull this cooking thing off.” I remember smuggling cubes of still-steaming brownies to my brother during movie nights (it never did make it to the end credits). And don’t even ask how many birthday candles we’ve stuck in a brownie pile instead of a cake, because counting would just make me hungry again. Side note—if you’re one of those folks who prefer the crusty edge bits to the gooey middle, well, there’s probably a support group, but this isn’t it!
Why I Keep Making These (And Maybe You’ll Love ‘Em Too)
I make this recipe when I want chocolate that feels a little homey, but still tastes like a celebration. My family begs for these when the weather turns rainy; some kinda magic in a fudgy square, isn’t it? Sometimes (when I’m feeling particularly wild) I’ll toss in extra chocolate chips, though once I dropped in half a bag thinking, “it’s still technically a brownie”—newsflash: they came out basically as molten candy bars. Fun, but maybe stick to the original amounts just so you don’t wreck your pans. Honestly, what I love most is they’re forgiving; mess up the order, spill a little, get distracted by the dog barking? Still turns out dreamy.
Gather Up Your Stuff: Ingredients, With a Few Swaps
- 1/2 cup (115g) unsalted butter, melted (salted butter works too, just skip the pinch of extra salt later)
- 1 cup (200g) sugar (I’ve used half brown sugar in a pinch, actually adds a bit of chew)
- 2 large eggs, at room temp (sometimes I’m impatient and just use ‘em straight from the fridge—not the end of the world)
- 1/3 cup (40g) unsweetened cocoa powder (Dutch-process is nice but any old supermarket kind will do; my granny swore by Fry’s, I just grab what’s cheap)
- 1/2 cup (65g) all-purpose flour
- 1 tsp vanilla extract (if I’m out I use a splash of whisky—shh, don’t tell)
- Pinch of salt
- 1/2 cup (about a handful) semisweet or dark chocolate chips (optional, unless you ask my kids—then it’s mandatory)
So, How Do You Make ’Em? Let’s Do This Together
- Prep time! Preheat your oven to 350°F (175°C), and line an 8×8-inch pan with parchment or just grease the heck out of it. (Square pans are best, or you’ll be slicing triangles, which… I mean, triangular brownies have their own odd charm?)
- Butter & Sugar Mix: In a good big bowl, mix melted butter with the sugar. Stir like you mean it—kind of looks grainy, but keep the faith. This is where I used to get antsy and shortcut it, but letting the sugar dissolve a bit is actually key.
- Add Eggs & Vanilla: Crack in the eggs one at a time. Add vanilla extract. Stir until it’s glossy and thick (sometimes it looks a bit lumpy, don’t panic; smooth-ish is fine).
- Cocoa & Flour Join the Party: Sift (or dump—I won’t tell) in flour, cocoa, and salt. Gently fold it all together. It’s thick—think toothpaste, but way tastier. Here’s my confession: I always steal a spoonful, raw eggs be darned.
- Sling in Some Chocolate Chips: Stir in most of the chips. Save a few to sprinkle on top unless you forget, in which case just throw them all in now. It’s not science.
- Into the Pan: Spread the batter in your prepped pan. Even-ish is fine. I once leveled it with a ruler—total waste of time, don’t bother.
- Bake! Pop it in for 22–26 minutes. Look for slightly set edges and a center that still wobbles just a tad if you jiggle the pan. If a toothpick comes out nearly clean—pull ’em out. Overbake and you’ll lose the fudge-factor.
- Cool (Sort of): Let ‘em cool…at least a little. Or not. I usually stand there fanning the pan so I can sneak a warm piece before anyone’s the wiser.
Helpful (& Occasionally Weird) Notes
- I’ve tried doubling this for a 9×13 pan—honestly, it was a bit thin for my liking. Stick to the 8×8, or you’ll get more edges than you need.
- Some recipes harp on about sifting the cocoa? Sure, if you want, but I usually just scrape the last crumbs in—it all works out.
- Got no parchment? Use foil, but grease it like you’re prepping a slip ‘n slide.
Random Variations I’ve Messed With (Some Winners, Some…Not)
- Peppermint extract: Fun for Christmas—just half a teaspoon, though, or it turns out like toothpaste. Learned that the hard way.
- Walnuts or pecans: Toast ‘em first for best crunch, unless you like ’em soft (I don’t, but to each their own).
- Swirl in PB or Nutella: Actually, Nutella never quite works for me, it kind of vanishes? Peanut butter gives lovely ribbons—might be my favorite ‘mistake’.
Gear You’ll Need, But Don’t Sweat It
- An 8×8-inch baking pan (if you’ve only got a round cake tin, works in a pinch—slices are triangles, but hey, who’s counting?)
- Bowl big enough for mixing (or two, if you hate cleaning, I guess just reuse it)
- Wooden spoon or spatula—my plastic one melts if left on the stove. So maybe just use the wooden one.
How I Store ‘Em (or Try To…)
Technically, they keep in an airtight container for up to 4 days. But honestly, in my house they never make it past the second day—if I’m lucky, there’s a crumb left for morning coffee. In summer, toss ’em in the fridge if you want ‘em chewy. Or try freezing for late-night emergencies (just wrap slices individually).
How To Serve ’Em? (Our House Ritual)
Sometimes we just eat them straight, but on someone’s birthday, brownies stack up into a sort of wobbly “cake” topped with vanilla ice cream and a literal avalanche of sprinkles. If you’re feeling English, try a warm brownie with double cream. My uncle actually crumbles brownies into yogurt. Not traditional, but I can’t knock it ’til I try.
Pro Tips, Learned the Hard Way
- I once stuck the pan on the lowest oven shelf—came out all burnt bottoms and sticky tops. Aim for the middle rack, trust me.
- Let the brownies cool just a little before slicing, unless you want hot chocolate gloop all over. But if patience isn’t your thing, no judgment.
- If in doubt, underbake instead of overbake. Actually, on second thought, go a hair over rather than fudgy soup (I’ve made that mistake on a rainy day).
FAQ – Real Questions I’ve Been Asked
- Do I really need to use room temp eggs? I mean, it’s ideal, but sometimes I’m in a rush and just use ‘em cold. Maybe add a couple seconds onto your stirring, but don’t sweat it.
- Can I make these gluten free? Yup! Use a 1-to-1 gluten-free flour blend—Bob’s Red Mill has a solid one (link here). The texture’s just a smidge different but nothing weird.
- What if I don’t have cocoa? This one’s tricky. I tried melting baking chocolate and winging it, but it ended up too soupy. I’d say, best to wait until you’ve got proper cocoa—but hey, that’s just me being stubborn.
- Why are my brownies coming out cakey? Most likely, you baked them a few minutes too long or overmixed after adding flour. I’d set a timer next time and go easier with the stirring. (I learned this after a batch so dry it doubled as a doorstop. True story!)
- Are fudgy brownies safe to eat ‘cos of the eggs? As long as your eggs are fresh and brownies are baked most of the way, it’s fine. Or you could use a pasteurized egg if you’re really nervous. But I’ve always lived to tell the tale.
- Where do you get your vanilla? Honestly? I snag it from whatever’s on offer at the supermarket. But I’ve heard great things about Nielsen-Massey if you want something proper fancy (see this), but totally not essential for weeknight brownie therapy.
Oh, and if you want even more fun baking classes, Sally’s Baking Addiction has helpful visual guides (see here) that made my first few attempts much less stressful. Anyway, hope you have as much fun making these as I do, distractions and all. Let me know if you invent a new twist—bonus points for anything alarming-but-delicious!
Ingredients
- 1 cup (225 g) unsalted butter, melted
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 cup (85 g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup (175 g) semi-sweet chocolate chips
Instructions
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1Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
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2In a large mixing bowl, whisk together the melted butter and sugar until well combined.
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3Beat in the eggs one at a time, then stir in the vanilla extract.
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4Sift in the flour, cocoa powder, and salt. Fold gently until just combined. Stir in the chocolate chips.
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5Pour the batter into the prepared pan and smooth the top with a spatula.
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6Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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