Chocolate lovers, don’t we all love a warm brownie? Whether on it’s own, covered in fudge or topped with some ice cream, I think we can all admit a brownie satisfies that chocolate desire. Well let me introduce you to this easy-peasy brownie recipe!
Let me begin by introducing you to this amazing little cookbook my aunt & cousins gifted me for my bridal shower, The Newlywed Cookbook which has been the source of countless successful recipes and I HIGHLY recommend this as a gift to a bride or couple to be!
When I first received this book, my hubby (then Fiancé), decided to tab recipes that spoke to him from thyme-butter steak, perfect french fries to these yummy brownies. So, on a lazy snowy day, I have decided to whip up a batch of these brownies!
They are perfectly baked with a light flaky crust and a soft, chocolate center. The perfect dose of chocolate!
I also wanted to use this beautiful dish my dear friend Alicia gifted me, look how lovely! A perfect combination of my favorite color-pink and my absolute love of baking. Thought it was perfect to hold my chocolate goodies and of course show it off to you my friends!
I hope I’ve inspired you to put on your apron and whip up these yummy treats!
TOOLS & GADGETS
- Mixing bowls
- Measuring spoons
- Measuring cups or kitchen scale
- Stand or hand mixer
- Square 8in brownie pan
- Non-stick spray
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder (I use Hershey’s)
- 1 teaspoon vanilla extract (I’ve also used almond!)
- Pinch of fine salt
- 2 eggs
- 1 cup (200g) granulated white sugar
- 10 Tbsp (140g)unsalted butter, softened
- For dusting-1Tbsp cocoa powder & 1Tbsp flour
For this recipe, I prefer to use my kitchen scale and weigh out all of my dry ingredients for accuracy. Measuring should be fine, but as you see 1/2 cup of flour is not the same in grams as 1/2 cup cocoa-so if you do use measuring cups make sure to spoon and level your flour to measure.
PREHEAT THE OVEN TO 325 DEGREES F.
In a large mixing bowl, sift together the flour, cocoa powder and salt.
Add the softened butter and sugar to your stand mixer and cream together on medium speed.
Add the eggs, one at a time until incorporated and add in the vanilla extract.
Reduce mixer speed and slowly add in the dry mixture. Once completely added, increase speed to medium to fully mix about 1 min.
Prep your brownie pan by coating with the non-stick spray and dusting with the flour/cocoa mixture.
Remove mixing bowl from stand and pour your batter into your pan. Use your spatula to spread evenly throughout the pan.
Place on the middle rack and bake 30-35 minutes until you are able to insert a toothpick and when removed, presents a moist center but no goo.
Remove from oven and transfer to a wire rack to cool. This should be easy since you treated your pan. I used one wire rack to flip and a second to flip back to the front hence my little lines below.
You can now cut the brownies to pieces of your liking. I made a batch for home and cut into 9 even squares but made a second batch for my coworkers with 16 smaller pieces which fit perfectly into cupcake wrappers for sharing! 🙂