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–+ servings

Classic Homemade Brownies

best ever homemade brownie
This brownie recipe is perfect for those who like a sturdy, slightly cakey consistency to their brownie that isn't overly sweet.
Katie Chase
Prep Time 15 minutes
Cook Time 30 minutes
Cooling 15 minutes
Total Time 1 hour

Equipment

  • 2 large bowls
  • whisk
  • rubber spatula
  • parchment paper
  • 8x8 pan
  • knife
  • cutting board

Ingredients

  • 1-1/4 cup all-purpose (0.33)
  • 1/2 teaspoon baking soda (0.03)
  • 1/4 teaspoon salt (0.01)
  • 6 Tablespoons unsalted butter (0.71)
  • 1-1/2 cup brown sugar (0.89)
  • 1 Tablespoon water (0.00)
  • 6 ounces semi-sweet chocolate (1.16) baker's chocolate bar
  • 1 teaspoon vanilla extract (0.03)
  • 2 eggs (0.26)

Instructions

  • Preheat the oven to 350F. Spray the bottom of the pan with non-stick spray and line with parchment paper.
  • Sift the flour, baking soda, and salt into a large bowl and set aside.
  • In a small sauce pan over medium heat combine the brown sugar, water, and butter. Whisk until fully melted and sugar is well dissolved, about 5 minutes.
  • Remove the sauce pan from the heat and pour over chopped chocolate in a medium bowl. Allow to sit undisturbed for 5 minutes, then whisk to smooth adding the vanilla extract.
  • Allow the chocolate mixture to come to room temperature, about 7 minutes, before adding the eggs. Whisk to combine.
  • Add the dry ingredients to the wet ingredients. Mix with a whisk, switching to a rubber spatula as it thickens.
  • Pour into the prepared pan and smooth out with an offset spatula, pushing the batter to the corners of the pan.
  • Bake for 30 minutes, remove from oven and allow to cool for 15 minutes.
  • Remove from pan to cut into 12 squares.