Homemade Brownies
Rich and fudgy brownies made with simple pantry ingredients, perfect for satisfying chocolate cravings.
Ingredients
For the Brownies Base
- 1 cup unsalted butter Can substitute with coconut oil for dairy-free option.
- 2 cups granulated sugar For a lower-calorie choice, try a sugar substitute like erythritol.
- 4 large eggs For vegan, replace with 1/4 cup unsweetened applesauce or a flax egg.
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour Whole wheat flour can be used for a healthier alternative.
- 1 cup unsweetened cocoa powder Dutch-processed cocoa can be substituted for a smoother flavor.
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, melt the butter. After melting, stir in the granulated sugar until fully combined.
- Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the all-purpose flour, unsweetened cocoa powder, salt, and baking powder.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the brownie batter into the prepared baking pan and spread it out evenly.
Baking
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool before cutting them into squares and enjoying.
Notes
Store brownies in an airtight container at room temperature for 3-4 days. For cleaner cuts, allow brownies to cool completely before slicing.