Basic Brownies
By America's Test KitchenPublished on December 3, 2012
Time
50 minutes, plus 2 hours cooling
Yield
Makes 16 brownies
Ingredients
Before You Begin
These brownies are moist and packed with chocolate flavor, but they won't crumble when you cut them. In fact, they hold up well enough to pack in a child's lunchbox or bring to a picnic or bake sale. They're pretty good at home, too, with a tall glass of milk. And these sturdy brownies are a perfect base for all kinds of fun variations.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch baking dish with foil and coat foil with cooking spray.
- Melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.
- Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly into prepared pan.
- Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22 to 27 minutes. Cool brownies on wire rack to room temperature, about 2 hours. Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and cut brownies into 2-inch squares. (Brownies can be stored in airtight container for several days.)
Time
50 minutes, plus 2 hours coolingYield
Makes 16 browniesIngredients
Ingredients
Ingredients
Why This Recipe Works
As good as plain chocolate brownies are, everyone’s ready for a change of pace at some point. This basic brownie recipe is delicious on its own, but sturdy enough to top and flavor with a variety of options. Adding baking powder to this brownie recipe lent them a slightly cakey, sturdy texture that didn’t crumble when sliced, and unsweetened chocolate added the richest chocolate flavor. Ensuring that a toothpick inserted in the middle of the pan of brownies came out with some moist batter or crumbs attached indicated the brownies were baked perfectly; around the edges the toothpick should come out clean.
Before You Begin
These brownies are moist and packed with chocolate flavor, but they won't crumble when you cut them. In fact, they hold up well enough to pack in a child's lunchbox or bring to a picnic or bake sale. They're pretty good at home, too, with a tall glass of milk. And these sturdy brownies are a perfect base for all kinds of fun variations.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch baking dish with foil and coat foil with cooking spray.
- Melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.
- Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly into prepared pan.
- Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22 to 27 minutes. Cool brownies on wire rack to room temperature, about 2 hours. Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and cut brownies into 2-inch squares. (Brownies can be stored in airtight container for several days.)
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