Brownies Easy and Hard to Resist
Brownies are the kind of dessert that you can whip up in a pinch, no fancy ingredients required. One afternoon, when family showed up unannounced, I was glad to have everything on hand—sugar, cocoa powder, eggs, and flour. Within minutes, I had the batter mixed and in the oven, filling the house with the smell of rich chocolate. By the time the brownies cooled, everyone was more than ready for a bite. That first slice was all it took to remind me why homemade brownies are a go-to: they’re simple, satisfying, and always a crowd-pleaser. Short, easy, and impossible to resist!
Did You Know?
Brownies were invented in the United States at the end of the 19th century. The first known printed recipe was in the 1897 Sears, Roebuck catalog. Fun fact: Some believe that brownies were created by accident when a baker forgot to add baking powder to a chocolate cake batter!
Yield: Makes 16 brownies
Ingredients:
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan.
Personal Tip: Greasing the pan well ensures that your brownies come out cleanly and without sticking.
Mix Wet Ingredients:
In a large bowl, mix the melted butter, sugar, and vanilla extract. Beat in the eggs one at a time until well blended.
Personal Tip: Be sure to mix the eggs in well to give your brownies a rich, smooth texture.
Add Dry Ingredients:
In a separate bowl, combine the cocoa powder, flour, baking powder, and salt. Gradually stir the dry mixture into the wet mixture until just combined.
Personal Tip: Don’t overmix the batter to keep your brownies fudgy and tender.
Bake:
Spread the batter evenly into the prepared baking pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Personal Tip: Start checking your brownies at the 20-minute mark to avoid overbaking, which can make them dry.
Cool and Serve:
Allow the brownies to cool in the pan before cutting them into squares.
Personal Tip: Letting the brownies cool completely makes them easier to cut and enhances their flavor.
Nutritional Information (Per Brownie):
Calories: 150, Protein: 2g, Carbohydrates: 20g, Fiber: 1g, Net Carbohydrates: 19g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 35mg, Sodium: 60mg, Sugars: 15g, Glycemic Index: High
Kitchen Tips, Great Ideas, How to Save Money
- Butter Substitutes: Use margarine or coconut oil as a substitute for butter if you prefer.
- Add-ins: Customize your brownies by adding chocolate chips, nuts, or dried fruit to the batter.
- Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added nutrition.
- Lining the Pan: For easy removal, line the baking pan with parchment paper, leaving an overhang on the sides.
- Storing Brownies: Store brownies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months.
- Fudgier Brownies: For a fudgier texture, reduce the baking time slightly and check for doneness by inserting a toothpick; it should come out with a few moist crumbs.
- Healthier Options: Replace some of the sugar with a natural sweetener like honey or maple syrup.
- Serving Suggestions: Serve brownies warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
- Reducing Sugar: Use dark chocolate cocoa powder for a richer flavor and to reduce the overall sugar content.
- Cost-Saving Tips: Buy baking ingredients like flour, sugar, and cocoa powder in bulk when they are on sale. Using store-brand ingredients can also help reduce costs without sacrificing quality.
Let's Learn About Cocoa Powder
Cocoa powder is more than just a key ingredient in brownies; it's a fascinating product with a rich history and diverse uses. Cocoa powder comes from cacao beans, which are native to the tropical regions of Central and South America. The beans are fermented, dried, roasted, and then ground to produce cocoa mass. The mass is pressed to remove cocoa butter, leaving behind solid cocoa, which is then ground into powder.
There are two main types of cocoa powder: natural and Dutch-processed. Natural cocoa powder is acidic and has a strong, robust flavor, making it ideal for recipes that use baking soda. Dutch-processed cocoa powder is treated with an alkaline solution to neutralize its acidity, resulting in a milder, smoother flavor. It's often used in recipes with baking powder or in rich, chocolatey desserts like brownies.
Cocoa powder is also packed with antioxidants, particularly flavonoids, which have been linked to various health benefits, including improved heart health and reduced inflammation. However, not all cocoa powders are created equal—those with higher fat content tend to have richer flavors and better baking qualities.
When choosing cocoa powder, look for high-quality products with a rich, dark color and a deep chocolate aroma. This will ensure your baked goods, like brownies, have the best possible flavor and texture.