The Very Best Brownie from Scratch
The Very Best Brownie from Scratch requires around 45 minutes from start to finish. This recipe makes 24 servings with 239 calories, 3g of protein, and 16g of fat each. For 36 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It works well as an inexpensive hor d'oeuvre. 66 people found this recipe to be tasty and satisfying. A mixture of vanillan extract, eggs, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of American cuisine. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by The Suburban Soapbox. Overall, this recipe earns a not so excellent spoonacular score of 17%. If you like this recipe, take a look at these similar recipes: Brownie Cookies from scratch, Brownie Batter Cheesecakes with Fudge Brownie Crust, and Chewy Brownie Bites or Brownie Cookies.
Servings: 24
Ingredients:
7 ounces semi sweet chocolate chunks
3 large eggs, at room temperature
3/4 cup all-purpose flour
1 3/4 cups granulated sugar
1 teaspoon kosher salt
3 sticks unsalted butter, cut into cubes
1 cup unsweetened cocoa powder
1 teaspoon vanilla bean paste or pure vanilla extract
Equipment:
oven
baking pan
whisk
bowl
sauce pan
stand mixer
blender
frying pan
cutting board
knife
Cooking instruction summary:
Preheat oven to 350 degrees. Butter and flour a 9 inch square baking pan, set aside. In a large bowl, whisk together the flour, cocoa powder and salt, set aside. In a small saucepan, melt half the butter over medium heat, stirring occasionally. Put the remaining butter in a medium bowl and pour the melted butter over top and stir to melt. The butter should look creamy but still have small pieces of unmelted butter throughout. In the bowl of a stand mixer, mix the eggs and sugar on medium until thick and pale yellow. Add the vanilla and turn the mixer to low, add 1/3 of the dry ingredients to the mixer and then 1/3 of the butter stirring. Continue alternating ingredients until well combined. Add the chocolate and mix well. Pour the batter into the prepared baking pan and spread evenly. Bake for 40-45 minutes or until a cake tester inserted into the center comes out with a few crumbs sticking to it. Cool in the pan until the brownie is just a bit warmer than room temperature. Run a knife around the edges of the brownie and invert onto a cutting board. Cut the brownie into 12 rectangles and dust with powdered sugar.
Step by step:
1. Preheat oven to 350 degrees.
2. Butter and flour a 9 inch square baking pan, set aside.
3. In a large bowl, whisk together the flour, cocoa powder and salt, set aside.
4. In a small saucepan, melt half the butter over medium heat, stirring occasionally.
5. Put the remaining butter in a medium bowl and pour the melted butter over top and stir to melt. The butter should look creamy but still have small pieces of unmelted butter throughout.
6. In the bowl of a stand mixer, mix the eggs and sugar on medium until thick and pale yellow.
7. Add the vanilla and turn the mixer to low, add 1/3 of the dry ingredients to the mixer and then 1/3 of the butter stirring. Continue alternating ingredients until well combined.
8. Add the chocolate and mix well.
9. Pour the batter into the prepared baking pan and spread evenly.
10. Bake for 40-45 minutes or until a cake tester inserted into the center comes out with a few crumbs sticking to it. Cool in the pan until the brownie is just a bit warmer than room temperature.
11. Run a knife around the edges of the brownie and invert onto a cutting board.
12. Cut the brownie into 12 rectangles and dust with powdered sugar.
Nutrition Information:
covered percent of daily need
