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Homemade Brownies » Simple and Healthy Recipe! ✅

because this is the best brownie recipe? Simple. It’s a easy recipe for base, dark and deliciously Chocolate brownies. homemade brownies they’re easy … after finding the right recipe.

What is in this article?

  • dark brownie recipe
  • salted caramel topping
  • Tips for brownies from scratch:
  • ingredients
  • How to make homemade brownies
  • Storage and freezing
  • How to keep brownies soft
  • Other brownie recipes:
  • homemade brownie recipe

dark brownie recipe

While cooking is more of an art form, cooking is chemical. I’m not a chemist, so I usually start with a basic recipe for brownies and other baked goods. During my research, I found some pretty interesting recipes.

Some people may like a cake-like texture, I prefer a half-baked, gooey, melting homemade cookie. Something with a lot of real chocolate flavor that makes me lick my fingers when I eat it. Full confiscation.

The Best Brownie Recipe was developed after my sister got me a new cookbook and Fleur de Sel for Christmas a few years ago. And these are some seriously fudgy.

salted caramel topping

I became obsessed with salted caramel in everything and in just about any dessert that was both sweet and salty. After 13 tries, I finally got to the best brownie recipe ever.

Bourbon caramel and pecan sauce (pralines) are also fun to switch things up.

Tips for brownies from scratch:

  1. Less flour will make a less cake-like cookie, if you want a chocolate cake, make a chocolate cake!
  2. Bakery chocolate compared to cocoa powder creates a moister brownie due to the oils in it, while cocoa is dry so you have to add more fat elsewhere.
  3. Don’t overcook, you’re just eating the brownie batter, which is fine, but you don’t need to cook it! But don’t overdo it. Do the toothpick test to make sure they are cooked.

ingredients

The ingredients in the brownie are pretty simple and straightforward. Most are pantry staples, meaning you can make them whenever you want!

  • Unsalted butter- if using salty, omit more butter.
  • Baked chocolate without sugar (sugar-free cocoa powder) – It comes in the form of a bar and must be dissolved. Makes moist, rich brownies without the risk of drying out.
  • sugar– Since chocolate is sugar-free, sugar is used to make it the dessert we all know and love.
  • dark brown sugar– gives a deeper flavor to the molasses and helps in smoothness, you can also use light brown sugar. This is a secret ingredient that isn’t used in many brownie recipes, but it gives ours an edge.
  • Vanilla extract– The most common of aromas to balance flavors. Almond extract can also be used.
  • Egg– Provides structure and contributes to texture.
  • Flour– Provides structure and mezzanine.
  • baking powder– Our leavening agent, that’s what helps them grow.
  • fine sea salt– Salt enhances natural flavors and balances sweetness.

I also drizzled mine with homemade caramel sauce and a pinch of fleur de sel because I love things sweet and savory. Fondant sauce is another fun topping. And of course you can take vanilla ice cream and whipped cream to make dark chocolate ice cream.

How to make homemade brownies

I do not recommend doubling this recipe in one pan. Instead, make two batches. They don’t cook well when doubled.

  1. Preheat the oven and prepare a 9×9 pan.
  2. In a saucepan, melt the butter over low heat. Add the chocolate and mix with a wooden spoon. A wooden spoon is best when it comes to sticky items. After they have melted, set them aside.
  3. Sift or whisk together the flour, baking powder, and salt in a medium bowl. Detection is important for two reasons. The first is that it reduces lumps and therefore the mixing time. Second, it evenly incorporates the yeast and salt, neither of which you want to keep in the brownie recipe.
  4. In the bowl of a planetary mixer fitted with a whisk or in a large bowl with the help of an electric mixer, beat the eggs and the two sugars. Most people don’t do it long enough. It should take 3-4 minutes and add air to the mixture, giving the cooked brownies more height. It should be done at this stage because overworking after adding the flour can have the opposite effect and result in dry, brittle brownies because the gluten is activated.
  5. Stir melted chocolate mixture into wet ingredients until fully blended. In increments of 2-3, add the dry ingredients. Don’t over mix.
  6. Spread the brownie batter evenly in the pan. Give it a few taps to release any air bubbles if you like.
  7. Cook for 35-40 minutes. When the brownies start to pull away from the sides and pass the toothpick test, remove from oven and allow to cool completely. I like to place mine on a rack so air can circulate throughout the pan.
  8. After the brownies have cooled, cut them into 9-12 squares with a plastic or metal knife, but wipe them down between each cut for nice clean cuts.
  9. To taste, decorate with caramel and salt.

Storage and freezing

Brownies are best stored at room temperature in an airtight container. Like most baked goods, they are best within 2-3 days.

If adding caramel topping, wait until ready to serve. If they are more than 3 days, quickly microwave them for 10 seconds to soften them.

Also, did you know you can freeze brownies? MIND TURNED, I know! Of course, chop them up and put them in individual plastic bags and that’s it” brownies on request.

How to keep brownies soft

Another quick tip to keep your brownies fresh and moist, wait to season with caramel and salt until ready to serve, take a few slices of white bread and place on top of brownies, cover well.

The moisture in the bread will keep the brownies fresh until serving time.

Other brownie recipes:

  • S’More Brownies
  • Junior Mint Brownies
  • Tips for canned mixes
  • brownie cookies
  • caramel blonde

Pumpkin Cheesecake Brownies There is no better gooey brownie recipe than these Pumpkin Cheesecake Brownies! Dark brownies, pumpkin cheesecake and a gooey layer of chocolate. Dark brownies, pumpkin cheesecake and a gooey layer of chocolate. Flourless Avocado Brownies Easy Avocado Brownies are made in a blender and are ready in just 30 minutes. No flour and honey instead of sugar! Triple Chocolate Chip Cookie Cheesecake Bars Triple Chocolate Chip Cookie Cheesecake Bars are a mix base bar for brownie cake, chocolate cheesecake center and milk chocolate topping, this easy bar recipe will satisfy all chocolate lovers! !


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homemade brownie recipe

The Best Brownie Recipe makes basic fondant brownies from scratch. Add caramel and salt for a sweet and salty brownie treat. Prep Time30 minCook Time30 minTotal Time1 hour Course: DessertCooking: AmericanaKeyword: Best Brownie Recipe, Homemade Brownies Servings: 9 Brownies Calories: 431kcal Author: Jessica Formicola Cook ModePrevent screen from dimming

  • 11 tablespoons of unsalted butter
  • 5 ounces unsweetened baked chocolate cut into small pieces
  • 1 cup of flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cup sugar
  • 1 tablespoon dark brown sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • caramel sauce
  • flower of salt
  • Preheat oven to 350°F. Line a 9×9 pan with parchment paper or coat with cooking spray. Set aside.
  • In a saucepan, melt the butter over low heat. Add the chocolate and mix with a wooden spoon until completely melted. When it dissolves, reserve.
  • Sift or whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  • In the bowl of a stand mixer fitted with a whisk or in a large bowl with the aid of an electric mixer, beat the eggs and both sugars, beating until light and creamy. Add the vanilla.
  • Stir melted chocolate mixture into wet ingredients until fully blended. In increments of 2-3, add the dry ingredients.
  • Spread the brownie batter evenly in the pan.
  • Cook for 35-40 minutes. When the brownies start to pull away from the sides and pass the toothpick test, remove from oven and allow to cool completely.
  • After the brownies have cooled, cut them into 9-12 squares with a plastic or metal knife, but clean them between each cut. Sprinkle with caramel and sprinkle with salt, optional.
  • If you’ve tried this recipe, be sure to come back and leave us a quick review or star rating!

I do not recommend doubling this recipe in one pan. Instead, make two batches. They don’t cook well when doubled.

Calories: 431kcal | Carbs: 55g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 91mg | Sodium: 92mg | Potassium: 181mg | Fiber: 2g | Sugar: 40g | Vitamin A: 505 IU | Calcium: 35mg | Iron: 3.6mg

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