Get your brownie away from me, I’ve made my own! Kunafa Brownie
Get your brownie away from me, I’ve made my own! Kunafa Brownie 💚 is a easy American recipe that serves 8. 250 calories per serving. Recipe by Mattaroons on YouTube.
Prep: 15 min | Cook: 25 min | Total: 50 min
Cost: $6.71 total, $0.84 per serving
Ingredients
- 1/2 cup Unsalted Butter (cut into cubes, room temperature)
- 8 oz Dark Chocolate (70% cocoa, chopped)
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar (packed)
- 2 Large Eggs (room temperature)
- 1 tsp Vanilla Extract
- 3/4 cup All-Purpose Flour (sifted)
- 1/4 cup Unsweetened Cocoa Powder (sifted)
- 1/4 tsp Salt
Instructions
Preheat Oven and Prepare Pan
Preheat the oven to 350°F (177°C). Line the baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
Time: PT5M
Temperature: 350°F
Melt Chocolate and Butter
Place the butter and chopped dark chocolate in a medium saucepan over low heat. Stir constantly until smooth and fully melted. Remove from heat and let cool slightly.
Time: PT5M
Combine Sugars
In a large mixing bowl, whisk together granulated sugar, brown sugar, and the melted chocolate‑butter mixture until well incorporated.
Time: PT2M
Add Eggs and Vanilla
Add the eggs one at a time, whisking after each addition. Stir in vanilla extract.
Time: PT2M
Incorporate Dry Ingredients
Sift together flour, cocoa powder, and salt. Gently fold the dry mixture into the wet batter using a silicone spatula until just combined. Do not over‑mix.
Time: PT3M
Transfer to Pan
Pour the batter into the prepared pan, spreading evenly with the spatula.
Time: PT2M
Bake
Bake in the preheated oven for 22‑25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Time: PT25M
Temperature: 350°F
Cool and Slice
Allow the brownies to cool completely in the pan on a cooling rack (about 15 minutes). Use the parchment overhang to lift the slab onto a cutting board and cut into 8 squares.
Time: PT15M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine
- Instead of Dark Chocolate: Semi‑sweet chocolate
- Instead of Granulated Sugar: Coconut sugar
- Instead of Brown Sugar: Light brown sugar
- Instead of Large Eggs: Egg replacer, Flax egg (2 tbsp ground flax + 6 tbsp water)
- Instead of Vanilla Extract: Almond extract (use half amount)
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Unsweetened Cocoa Powder: Dutch‑process cocoa powder
- Instead of Salt: Sea salt
Equipment Needed
- Medium Saucepan
- Mixing Bowl
- Whisk
- Silicone Spatula
- 9‑by‑13‑inch Baking Pan
- Parchment Paper
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Melting chocolate and butter over low heat to avoid scorching.
- Do not over‑mix after adding flour; this keeps the texture fudgy.
- Watch the bake time closely; overbaking yields dry brownies.
Chef Tips from the Video
- Use high‑quality 70% dark chocolate for the deepest flavor.
- Chill the batter for 15 minutes before baking for a slightly denser crumb.
- Add a pinch of espresso powder to intensify the chocolate taste without adding bitterness.
Troubleshooting
Brownies are dry and crumbly.
Reduce bake time by 3‑5 minutes and ensure you do not over‑mix the batter after adding flour.
Brownies are too gooey and never set.
Bake an additional 3‑5 minutes; check with a toothpick for moist crumbs rather than wet batter.
Cracks form on the top surface.
Make sure the batter is evenly spread and avoid opening the oven door during the first 15 minutes of baking.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months.
Room temperature: Can sit at room temperature for 1 day if kept covered.
Make-Ahead Tips
- Bake the brownies a day ahead and store in the fridge; they taste even better after the flavors meld.
- Freeze individual portions wrapped in parchment for quick snack grabs.
Frequently Asked Questions
What is the cultural significance and history of chocolate brownies in American dessert cuisine?
Brownies originated in the United States in the early 20th century, emerging as a portable, handheld dessert that combined the richness of cake with the density of a cookie. They quickly became a staple at bake sales, school cafeterias, and family gatherings, symbolizing comfort and indulgence in American home cooking.
What are the traditional regional variations of brownies in the United States?
While the classic fudgy brownie is the most common, regional twists include adding walnuts in the Midwest, swirling caramel in the South, and incorporating peanut butter or espresso in the Pacific Northwest. Some bakeries also serve "blondies"—a vanilla‑based cousin of the brownie.
How is a classic fudgy brownie traditionally served in American households?
Fudgy brownies are typically served at room temperature, cut into squares, and enjoyed plain or dusted with powdered sugar. They are also paired with a scoop of vanilla ice cream for an "à la mode" dessert.
What occasions or celebrations are brownies traditionally associated with in American culture?
Brownies are a popular treat for birthdays, potlucks, bake sales, and holiday gatherings such as Thanksgiving and Christmas. Their easy portion size makes them ideal for sharing at casual celebrations.
What other American desserts pair well with homemade brownies from the Mattaroons channel?
Brownies pair beautifully with vanilla or chocolate ice cream, whipped cream, fresh berries, and a drizzle of caramel sauce—classic combos often featured in Mattaroons' dessert playlists.
What are the authentic traditional ingredients for classic brownies versus acceptable substitutes?
Traditional brownies use unsalted butter, dark chocolate, granulated and brown sugar, eggs, vanilla, all‑purpose flour, cocoa powder, and a pinch of salt. Acceptable substitutes include using high‑quality semi‑sweet chocolate, melted coconut oil for butter, or gluten‑free flour blends for a wheat‑free version.
What are the most common mistakes to avoid when making brownies using the Mattaroons recipe?
Common pitfalls include overheating the chocolate, over‑mixing the batter after adding flour, and baking beyond the recommended time. Each of these can lead to a burnt flavor, cakey texture, or dry brownies.
Why does the Mattaroons brownie recipe melt chocolate and butter together instead of using melted butter alone?
Melting chocolate with butter creates a glossy, emulsified base that gives brownies their characteristic sheen and fudgy interior. Using butter alone would result in a drier crumb and less intense chocolate flavor.
Can I make the Mattaroons brownies ahead of time and how should I store them?
Yes, brownies keep well. Store them in an airtight container at room temperature for up to one day, in the refrigerator for up to three days, or freeze wrapped portions for up to two months. Reheat gently in the microwave for a warm treat.
What texture and appearance should I look for when the Mattaroons brownies are done?
The top should have a thin, slightly cracked crust, and the edges will pull away from the pan. When a toothpick is inserted, it should emerge with a few moist crumbs, not wet batter. The interior should be dense and glossy.
What does the YouTube channel Mattaroons specialize in?
The YouTube channel Mattaroons specializes in approachable, comfort‑food recipes with a focus on desserts and baked treats, often sharing personal anecdotes and practical tips for home bakers.
How does the YouTube channel Mattaroons' approach to baking differ from other dessert channels?
Mattaroons emphasizes honest, no‑fluff tutorials that highlight common baking frustrations and how to overcome them, offering relatable commentary and real‑world tips that many polished channels omit.
Last updated: September 3, 2026
