Ingredients with Measurements:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
Special equipment needed:
- 9x13 inch baking pan
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Grease a 9x13 inch baking pan with cooking spray or butter.
3. In a mixing bowl, whisk together the melted butter, sugar, and vanilla extract.
4. Add the eggs one at a time, whisking well after each addition.
5. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Fold in the chocolate chips.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. Let the brownies cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 12-16 brownies
Nutritional information:
Per serving (based on 12 servings):
Calories: 437
Fat: 23g
Saturated Fat: 14g
Cholesterol: 107mg
Sodium: 154mg
Carbohydrates: 57g
Fiber: 4g
Sugar: 43g
Protein: 6g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the salt in the recipe.
- Milk chocolate chips or white chocolate chips can be used instead of semisweet chocolate chips.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the batter.
- Swirl in a layer of peanut butter or Nutella before baking.
- Top with a layer of frosting or ganache after baking.
Tips and tricks:
- Don't overmix the batter or the brownies will be tough.
- Use room temperature eggs for best results.
- Let the brownies cool completely before cutting to prevent them from falling apart.
- For fudgier brownies, reduce the baking time by a few minutes.
Storage instructions:
Store the brownies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave individual brownies for 10-15 seconds or until warm.
Presentation ideas:
Serve the brownies on a platter or cake stand. Dust with powdered sugar or cocoa powder for a decorative touch.
Garnishes:
Top with whipped cream, fresh berries, or a drizzle of caramel sauce.
Pairings:
Serve with a glass of cold milk or a scoop of vanilla ice cream.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the brownies are dry, reduce the baking time or add a tablespoon of sour cream to the batter.
- If the brownies are too gooey, increase the baking time or reduce the amount of liquid in the recipe.
Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Wash your hands and all surfaces thoroughly before and after handling raw eggs.
Food history:
Brownies were invented in the United States in the late 19th century. The first known recipe for brownies appeared in the 1897 Sears, Roebuck catalog.
Flavor profiles:
Rich, chocolatey, and slightly sweet.
Serving suggestions:
Serve the brownies warm or at room temperature.
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