Homemade brownies are an easy thing. You can change the kind of chocolate that you use in this recipe to make classic fudge brownies, or to make rich dark chocolate brownies. The dark chocolate version is pretty popular in my family!
4 ounces unsalted butter
5 ounces chocolate
1/3 cup brown sugar
1/3 cup sugar
2 eggs, slightly beaten
1/4 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons brewed coffee (optional)
1/2 cup flour
Mix all ingredients by hand with a spoon or spatula. An electric mixer will over-mix brownies. Stir enough to fully incorporate each ingredient, but do not over-mix.
- In a large mixing bowl, combine chocolate and butter. Melt in microwave, cooking 30 seconds at a time then stirring, until smooth. Or, place in a pot on the stove top over low heat, stirring frequently.
- Add sugar, salt, vanilla and coffee. Stir.
- Add eggs and fully incorporate.
- Add half the flour and fold in with a spatula.
- Add the other half of the flour and fully incorporate.
For a single batch, bake these in an 8×8 or 9×9 pan. For a double batch, use a 9×13 pan.
I highly recommend that you line your pan with parchment paper. It makes the brownies super easy to remove. If you don’t have parchment paper, grease your pan.
For fudge brownies, use semisweet chocolate chips or dark chocolate bars; use a chocolate containing at least 65% cacao for dark chocolate brownies.
Bake in a 325 degree oven for 25-35 minutes, or until an inserted toothpick has only a few crumbs.
Let brownies cool completely before cutting to avoid breakage.