Brownies From Scratch

Course: desserts

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: brownies

Calories: 453kcal

Author: Becky Hardin

These fudgy, moist, dense, and chewy homemade brownies are the best ever!

Step-by-step photos can be seen below the recipe card.

Print Recipe

Equipment

Kitchen Scale (optional)
9x13 Baking Pan

Ingredients

1¼ cups cake flour 150 grams (see note)
½ teaspoon kosher salt
⅛ teaspoon coarse salt optional, but adds a special touch
¾ teaspoon baking powder 3 grams
12 tablespoons unsalted butter 170 grams, cut into 1-inch pieces (1½ sticks)
6 ounces unsweetened chocolate 170 grams, finely chopped
2¼ cups granulated sugar 450 grams
4 large eggs 200 grams
1 tablespoon pure vanilla extract 12 grams
1 cup chopped toasted pecans or walnuts 114 grams, optional

Instructions

Adjust oven rack to middle position. Preheat oven to 325°F.
Cover a 13x9-inch baking pan with 2 folded sheets of aluminum foil – the first sheet will go across one way and the second sheet should go the length of the over way and be perpendicular to the first sheet. Cut the foil long enough to hang over all edges by 3 inches. The foil will be used to lift the cooked brownies from the pan. Spray the foil-lined pan with nonstick cooking spray.
In a medium bowl, combine the flour, salt(s), and baking powder. Whisk well.
1¼ cups cake flour, ½ teaspoon kosher salt, ⅛ teaspoon coarse salt, ¾ teaspoon baking powder
Melt the butter in a large heatproof bowl. Add the chopped chocolate and stir until completely smooth and incorporated. If necessary, gently heat the chocolate/butter mixture, on HIGH, in 10-second increments, until the chocolate is melted. Stir often.
12 tablespoons unsalted butter, 6 ounces unsweetened chocolate
When the chocolate mixture is smooth, gradually whisk in the sugar. Add the eggs one at a time until thoroughly combined. Add the vanilla and whisk again.
2¼ cups granulated sugar, 4 large eggs, 1 tablespoon pure vanilla extract
Add the flour mixture in 3 additions. Fold gently with a rubber spatula after each addition until batter is smooth and fully incorporated.
Transfer the batter to the prepared pan, spreading it into the corners and smoothing the surface. If using nuts, sprinkle them evenly over the batter.
1 cup chopped toasted pecans or walnuts
Bake 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Transfer brownies to a cooling rack and cool to room temperature. Remove cooled brownies from the pan by lifting the foil overhang. Cut into 2-inch squares.

Video

Notes

Flour: If you don't have cake flour, you can make your own by measuring 1¼ cups of all-purpose flour, removing 2½ tablespoons from the cup, and adding 2½ tablespoons of cornstarch. Whisk together and sift well before using.
These brownies are perfect, in my opinion. They are rich, dense, chewy, and the crackly top is terrific. Personally, I love them even more with the toasted pecans.

Storage: Store brownies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition