EASY CHOCOLATE BROWNIES

Want an easy, rich, fudgy in the middle and crunchy on the sides brownies? Look no further, here is the perfect and simple brownies recipe.

I know no one can ever claim that they have the best chocolate brownies recipe. Everyone seems to have their best brownie recipe that they will bet on and rightly so. There are so many amazing brownies recipes on the internet but I still wanted to share mine. I would also like to make a statement that these are one of the best brownies you will ever bake. Stick around to know why I declare these the easiest and yummiest brownies. I know it is a very bold statement but you have to try it to trust me on this.

BROWNIES BATTER

The best thing about these brownies is that they look hard to bake but it is very easy to put it together. Also, you only need 15 minutes to put the brownies batter together. Just imagine, putting together a brownie batter in minutes to get the oyee gooey brownies. Nothing can beat it.

DO NOT OVERMIX THE BATTER

The most important thing to remember while putting together the batter, which will take a few minutes.

• Do not Overmix the Batter: After you add the flour and chocolate chips, do not overmix the batter. Over-mixing will leave you with a batter with more air in it resulting in a cake-like textured brownies. And you do not want that.

DO NOT OVERBAKE THE BROWNIES

It is very easy to overbake these brownies. You do not want a clean wooden skewer while checking if the brownies are done or not. You want it moistened with the batter to ensure that the brownies are fudgy and gooey. Mine are usually done in 25 minutes but every oven is different, so check out accordingly.

SOME IMPORTANT TIPS

• Sugar: I like to use white and brown sugar for these brownies. The brown sugar will add the moisture and make them gooey. You may use light or dark brown sugar.
• Unsalted Butter: Make sure you are using unsalted butter for this recipe. If you have salted butter, omit the salt in the recipe.
• Coffee: I usually add instant coffee in these brownies just to add that strong flavor and also the coffee will further enhance the chocolate flavor.

INGREDIENTS REQUIRED FOR THESE BROWNIES

• Pecan halves
• Unsweetened chocolate bar
• Butter
• Castor sugar
• Light brown sugar
• 3 eggs
• Vanilla extract
• Instant coffee
• All-purpose flour
• Cocoa powder
• Salt

Note: Ensure that all the ingredients are at room temperature for these brownies to get the best baking result.

FREQUENTLY ASKED QUESTIONS

When do I know these brownies are done?
These brownies are dense and have a fudgy center. So, when you insert a wooden skewer or toothpick into the center, it will not come out clean. The skewer will have moisture and a few crumbs, and it is fine. If the skewer comes out clean, then it means the brownies are over-baked.

Can I use a 9 x 13-inch pan instead of an 8-inch pan?
Yes, you can. Just double the recipe and bake it in the 13 x 9 pan.

Why do you use salt in the recipe?
Salt enhances the overall flavor of these brownies.

HOW TO STORE

• On the Counter: The brownies will stay fresh for up to 3 days on the counter. But, I doubt they will stay that long.
• In the Fridge: The brownies can be stored in the fridge for 5–7 days in the refrigerator.
• In the Freezer: Freeze the brownies just until they are frozen and wrap each brownie in a plastic wrap and add a layer of foil. They will keep until up to 3 months in the freezer. When you want to serve, thaw in the refrigerator overnight and then bring to room temperature. You can also reheat in the microwave.

SUMMARY

Prep Time: 20 mins |
Cook Time: 25 mins |
Course: Dessert |
Cuisine: American |
Servings: 9 slices
Calories: 601 kcal

INGREDIENTS

• 1 cup pecan halves (125 g)
• 4 oz unsweetened chocolate bar (115 g)
• 1 ¼ cup butter (10 oz, 290 g) plus 1 tbsp
• 1 cup castor sugar (225 g)
• ¾ cup light brown sugar (150 g, packed)
• 3 eggs (large)
• 2 tsp vanilla extract (8.67 g)
• 1 tsp instant coffee (5 g)
• 1 cup all-purpose flour (120 g)
• ¼ cup cocoa powder (25 g)
• ½ tsp salt (2.84 g)

INSTRUCTIONS

1. Preheat the oven at 350°F. Spray an 8-inch square pan, add parchment paper to the bottom, and set aside.
2. Heat 1 tbsp butter in a frying pan and roast pecans for 5–7 minutes at medium heat until fragrant. Set aside 12 pecan halves for decoration. Coarsely chop the rest.
3. Chop the chocolate bar into small pieces and set aside.
4. Melt 1 ¼ cup butter and chopped chocolate together in a medium saucepan over medium heat. Remove from heat once melted.
5. In a bowl, whisk together castor sugar and brown sugar. Add eggs, one at a time, followed by vanilla extract. Stir in the melted butter and chocolate mixture.
6. In a separate bowl, sift together flour, cocoa powder, salt, and instant coffee.
7. Fold the dry ingredients into the wet ingredients. Stir in roasted pecans.
8. Pour the batter into the prepared pan and bake in the middle rack for 30 minutes. The mixture will leave the sides of the pan while the middle remains fudgy.
9. Allow to cool in the pan for at least 1 hour before cutting into pieces.

NOTES

• Do not skip brown sugar: It enhances flavor and moisture.
• No leavening agents: This recipe omits baking powder/soda for a fudgy texture.
• Hand Mixing: Avoid an electric mixer to prevent incorporating air, which makes brownies cakey.

NUTRITION (Per Serving)

• Calories: 601 kcal
• Fat: 42 g (65%)
• Saturated Fat: 22 g (138%)
• Cholesterol: 122 mg (41%)
• Sodium: 384 mg (17%)
• Carbohydrates: 58 g (19%)
• Fiber: 4 g (17%)
• Sugar: 41 g (46%)
• Protein: 7 g (14%)
• Calcium: 57 mg (6%)
• Iron: 4 mg (22%)