Brownies
Makes: About 1 dozen
Time: 30 to 40 minutes
To some, making a brownie without melted chocolate seems outlandish, but it’s the best way to get a fudgy center and chewy, crackly top. It’s also that much more likely that you’ll always have the ingredients on hand to make brownies whenever inspiration strikes. These are as gooey and chocolaty as any brownie lover could wish.
To make them occasion-worthy, serve brownies warm with Whipped Cream or ice cream, drizzle with Caramel Sauce, cool and frost with Chocolate Buttercream, or glaze with Chocolate Ganache.
- 1½ sticks butter, plus more for greasing
- 1¼ cups sugar
- 1 cup cocoa powder
- ½ cup flour
- Pinch of salt
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ounces dark chocolate, chopped (optional)
1. Heat the oven to 325°F. Grease an 8- or 9-inch square baking pan or line it with parchment paper.
2. Melt the butter, then whisk in the sugar until it dissolves. Let cool slightly. Meanwhile, combine the cocoa powder, flour, and salt. Beat the eggs and vanilla into the butter mixture, then stir in the cocoa mixture until thoroughly combined. Add the chocolate if you’re using it.
3. Pour the batter into the prepared pan and bake for about 20 minutes, until just barely set in the middle. It’s better to underbake brownies than to overbake them. Cool on a wire rack before cutting. These will keep in an airtight container for no more than a day.
NUTTY BROWNIES Fold ¾ cup toasted walnuts, pecans, almonds, or hazelnuts (see page 57) into the batter just before you pour it into the baking dish. If you don’t have time to toast the nuts, just add them raw.
CREAM CHEESE SWIRL BROWNIES Beat together ½ cup (4 ounces) softened cream cheese and ½ cup sugar until fluffy; beat in an egg. Pour half the brownie batter into the pan and drop the cream cheese mixture evenly over it; top with the remaining batter. Use a knife to swirl the cream cheese into the brownies for a marbled effect. Increase the baking time by 10 minutes or so.
CHOCOLATE-MINT BROWNIES Tastes like Christmas: Swap the vanilla for ½ teaspoon peppermint extract. If you like, stir ½ cup roughly chopped peppermints or candy canes into the batter.
PEANUT BUTTER BROWNIES Combine ¾ cup peanut butter with 3 tablespoons melted butter and 1½ tablespoons sugar. Pour half the batter into the dish and cover with half of the peanut butter mixture; repeat. Swirl the two together if you like.
MOCHA BROWNIES Coffee adds not only richness but also distinctive flavor: Add 2 tablespoons instant espresso powder with the flour and cocoa.
JAMMY BROWNIES Chocolate and raspberry are a classic pair, but use whichever jam you like best or try it with marmalade: Decrease the sugar to 1 cup. Dollop ½ cup fruit preserves over the batter in the pan and use a knife to swirl it around for a marbled effect.
WHITE CHOCOLATE-MACADAMIA BROWNIES Increase the flour to 1 cup and omit the cocoa. Decrease the butter to 6 tablespoons (¾ stick) and the sugar to ¾ cup. Fold 6 ounces chopped white chocolate and ¾ cup roughly chopped macadamia nuts into the finished batter.
ONE-BOWL BROWNIES Cutting down on dishes is just a matter of changing your pace: Use a microwave to melt the butter in a large bowl in 30-second intervals, stirring well after each addition. Let cool until the mixture is warm, not hot. Whisk in the sugar, then add the eggs, one at a time, along with the vanilla. Then add the cocoa, flour, and salt. Proceed with the recipe.
MUG BROWNIE Single serving and minimal fuss: Melt 1½ tablespoons butter in a microwave-safe mug or ramekin. Use a fork to mix it with 1½ tablespoons milk and a dash of vanilla extract. Beat in 3 tablespoons sugar and 2 tablespoons cocoa powder, then stir in ¼ cup flour until just combined. Microwave for 45 seconds to 1 minute. This will be extremely hot and gooey and similar to molten chocolate cake.
CAKEY BROWNIES All the rich flavor of a brownie with a cake’s lightness: Decrease the butter to 6 tablespoons (¾ stick); rather than melt it, soften it at room temperature and cream it with the sugar. Beat in the eggs and vanilla along with ½ cup milk. Increase the flour to ¾ cup and sift it, along with the cocoa powder, salt, and ½ teaspoon baking powder, into the batter.
BROWNIE THINS This makes a thin, crispy-chewy cookie, just like the top of a brownie: Grease baking sheets. Decrease the butter to 6 tablespoons (¾ stick), the sugar to ½ cup, the flour to ¼ cup, and the cocoa to ½ cup; use only 1 egg. Cover and chill the batter for 15 minutes, until it firms slightly, then drop it onto the prepared sheets in teaspoon-size mounds about 2 inches apart. Use a rubber spatula or a piece of buttered parchment to flatten the dough into disks. Bake for 8 to 10 minutes. Let cool for 2 minutes before transferring to a rack.
Removing Brownies from the Pan
If you lined the pan with parchment, use the overhanging edges to lift the whole brownie out of the pan before cutting into squares.