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Dave's Eats

Brownies (x2 scale)

Recipe by user david

Fudgy, cocoa-rich brownies made in one saucepan and baked until just set for a moist, tender crumb.

Prep: 15 min Cook: 30 min
½ x1 x2
or click any ingredient amount to scale
Shopping List

Makes 24 squares

These classic brownies are extra fudgy thanks to melting butter with sugar and then stirring in chocolate chips off the heat, creating a dense, glossy batter. They’re perfect for potlucks, bake sales, weeknight desserts, or anytime you want a simple, reliable chocolate treat. For best results, don’t overbake—pull them when a toothpick shows a few moist crumbs, and cool completely before slicing for clean edges. An instant-read thermometer is a great doneness check (aim for 206°F) to keep the brownies moist and chewy.

  • nonstick cooking spray, for greasing
  • parchment paper, for lining pan
  • nonstick cooking spray, for greasing
  • parchment paper, for lining pan

Heat the oven to 325 degrees, with a rack positioned in the center. Grease an 8-inch-square baking pan with cooking spray and line the bottom with parchment paper.

  • 1 cup 1 cup (230 g) unsalted butter
  • 2 cups 2 cups (400 g) white granulated sugar
  • 1 cup 1 cup dark chocolate chips, dark or semisweet or semisweet chocolate chips
  • 1 cup 1 cup (230 g) unsalted butter
  • 2 cups 2 cups (400 g) white granulated sugar
  • 1 cup 1 cup dark chocolate chips, dark or semisweet or semisweet chocolate chips

Combine the butter and sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the butter comes to a simmer. Turn off the heat, then add the chocolate chips and stir until melted. (The mixture will be grainy at this point.) Pour into a large mixing bowl and set aside until just warm to the touch.

  • 4 4 (200 g) large eggs
  • 2 tsp 2 tsp (10 g) vanilla extract
  • 1 cup 1 cup unsweetened cocoa powder
  • 1 cup 1 cup (120 g) all-purpose flour
  • 1 tsp 1 tsp (3 g) kosher salt
  • 1⁄4 tsp 1⁄4 tsp (1 g) baking soda
  • 4 4 (200 g) large eggs
  • 2 tsp 2 tsp (10 g) vanilla extract
  • 1 cup 1 cup unsweetened cocoa powder
  • 1 cup 1 cup (120 g) all-purpose flour
  • 1 tsp 1 tsp (3 g) kosher salt
  • 1⁄4 tsp 1⁄4 tsp (1 g) baking soda

Add the eggs and vanilla to the mixing bowl and whisk vigorously for 1 minute, until pale and glossy. Add the cocoa powder and whisk until incorporated. Add the flour, salt and baking soda and mix with a wooden spoon or spatula until well combined. Transfer the batter to the prepared pan and smooth the top.

Bake brownies until a toothpick comes out with just a few crumbs on it, 30 to 33 minutes. Cool completely in the pan before slicing into squares. Brownies will keep for up to 3 days, well-wrapped at room temperature.

Bake brownies until a toothpick comes out with just a few crumbs on it, 30 to 33 minutes. Cool completely in the pan before slicing into squares. Brownies will keep for up to 3 days, well-wrapped at room temperature.

Sources:

Category:

Desserts

Notes

I always use an instant-read thermometer to test doneness now; brownies are done at 206 deg F. That way, you get a perfectly moist and fudgy brownie once they cool. I start checking at the shortest recommended baking time.

Nutrition Information

Nutrient Per Serving Total
Calories 0 0
Protein 0.0g 0.0g
Fat 0.0g 0.0g
Saturated Fat 0.0g 0.0g
Carbohydrates 0.0g 0.0g
Fiber 0.0g 0.0g
Sugar 0.0g 0.0g
Sodium 30mg 363mg
Cholesterol 0mg 0mg

Per serving values based on 12 servings at 2x scale.

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