Brownie Recipe
Rich chocolatey, moist interior and thin crust classic brownie recipe.
- Yield
- 9 square slices
- Preparation
- Cooking
- Rest / waiting
- Total
- Difficulty
- Easy
The listed times are estimates for 9 square slices. Total time includes rest / waiting time.
About this recipe
Brownie is a chocolate dessert that stands out with its denser and moister texture compared to cake. In this version prepared with cocoa and butter, avoiding overmixing the batter and not baking it too long in the oven helps preserve the fudgy texture.
Ingredients
- 150 g butter
- 1 cup sugar
- 3 pieces egg
- 1/2 cup cocoa
- 3/4 cup flour
- 1 pinch salt
- 80 g dark chocolate, For topping, melted (optional)
Instructions
Preheat the oven to 175°C with top and bottom heat. Line an approximately 20 cm square pan with parchment paper.
Melt the butter and let it cool slightly. Add the sugar and stir, then add the eggs one by one, mixing until homogeneous.
Add the cocoa, flour, and salt. Stir with a spatula only until the dry streaks disappear.
Spread the batter into the pan and bake in a 175°C oven for approximately 22-25 minutes. The center should remain slightly moist.
Let the brownie cool in the pan for at least 10 minutes, then cut into square pieces.. Optionally drizzle with melted dark chocolate before serving.
Make this recipe better
Useful tips
- Do not whip the eggs and sugar as much as you would for a sponge cake; brownie benefits from a denser structure.
- After adding flour, fold only until no dry streaks remain so excess gluten does not develop.
- Take the brownie out before the center becomes completely dry because it continues to set as it cools.
Common mistakes
- Overmixing can move the texture away from fudgy brownie and toward a light cake.
- Baking until a tester comes out completely dry can leave the brownie dry after it cools.
Storage
Let the brownie cool completely, then keep it in a covered container. Resting before cutting also helps the interior set.
Serving suggestion
Serve at room temperature. Wipe the knife between cuts for cleaner slices, especially when the center is moist.
Frequently asked questions
Why does my brownie turn out cake-like?
Too much mixing, too much flour, or excessive leavening can create a lighter cake structure.
How do I know when brownie is done?
The edges should be set while the center is still slightly moist rather than completely dry; it firms as it cools.