Classic Chocolate Brownies

Ingredients

• 113 g Unsalted butter (Melted; can be melted in a saucepan or microwave)
• 200 g Granulated sugar (Fine white sugar)
• 50 g Unsweetened cocoa powder (High‑quality Dutch‑process cocoa gives deep flavor)
• 2 Large eggs (Room temperature)
• 1 tsp Vanilla extract (Pure vanilla extract; can use vanilla paste or bean)
• ¼ tsp Salt (Pinch to balance sweetness)
• 90 g Semi‑sweet chocolate chips (Folded in at the end; optional for extra texture)
• 95 g All‑purpose flour (Sifted; provides structure without making cake‑like)

Instructions

1. Melt the butter

   Place the butter in a small saucepan over low heat or melt in the microwave in 20‑second bursts, stirring until fully liquid and hot.

   Time: PT5M

2. Combine butter and sugar

   Transfer the melted butter to the mixing bowl, add the granulated sugar, and whisk until the sugar looks slightly dissolved and the mixture is glossy.

   Time: PT2M

3. Add cocoa powder

   Sift the unsweetened cocoa powder over the butter‑sugar mixture and stir until fully incorporated, creating a smooth chocolate base.

   Time: PT2M

4. Incorporate eggs

   Crack the two eggs into the bowl and mix on low speed until just combined; the batter should become glossy and slightly thick.

   Time: PT1M

5. Flavor with vanilla and salt

   Stir in the vanilla extract and a pinch of salt until evenly distributed.

   Time: PT30S

6. Fold in chocolate chips and flour

   Add the semi‑sweet chocolate chips and sifted flour to the batter. Using a spatula, gently fold until just combined; the mixture will look slightly lumpy.

   Time: PT2M

7. Prepare the pan

   Line the 38 × 33 cm baking pan with parchment paper or generously grease it with butter and dust with a little flour.

   Time: PT2M

8. Transfer batter to pan

   Pour the batter into the prepared pan, spreading it evenly with the spatula.

   Time: PT1M

9. Bake the brownies

   Place the pan in a pre‑heated oven at 180°C (350°F) and bake for 25 minutes. The edges should be set while the center remains slightly soft.

   Time: PT25M

   Temperature: 180°C

10. Cool and slice

    Remove the pan from the oven, let the brownies cool in the pan for about 15 minutes, then lift out using the parchment and cut into squares.

    Time: PT15M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

22 g

Fat

9 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine, Coconut oil (for dairy‑free)
• Instead of Granulated sugar: Coconut sugar, Brown sugar (will change flavor)
• Instead of Unsweetened cocoa powder: Raw cacao powder, Hot chocolate mix (reduce sugar)
• Instead of Large eggs: Flax egg (1 tbsp ground flax + 3 tbsp water), Applesauce (¼ cup)
• Instead of Vanilla extract: Vanilla bean (scrape seeds), Maple extract
• Instead of Salt: Sea salt, Kosher salt
• Instead of Semi‑sweet chocolate chips: Chopped dark chocolate, White chocolate chips
• Instead of All‑purpose flour: Gluten‑free flour blend, Almond flour (will change texture)

Equipment Needed

• Medium saucepan or microwave‑safe bowl
• Mixing bowl (large)
• Hand mixer or stand mixer (KitchenAid) (optional)
• Measuring cups and spoons
• Rubber spatula
• 38 × 33 cm (15 × 13 in) baking pan
• Parchment paper (optional) (optional)
• Oven
• Oven mitts
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Melt butter completely without browning.
• Do not over‑mix after adding flour.
• Bake exactly 25 minutes at 180°C for a gooey center.

Chef Tips from the Video

• Use high‑quality Dutch‑process cocoa for a richer flavor.
• For extra shine, brush the top with a thin layer of melted butter right after removing from oven.
• Let the batter rest for 10 minutes before baking; this improves texture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months.

Room temperature: Can sit at room temperature for 1 day if kept in a sealed container.

Make-Ahead Tips

• Bake the brownies a day ahead and store in the fridge; they taste even better after the flavors meld.
• Freeze individual squares for quick dessert portions.