Brownie are one of the most loved desserts worldwide, known for their rich chocolate flavour and fudgy texture. The best brownies strike the perfect balance between chewy edges and a soft, gooey center. With just a handful of pantry ingredients, you can create a batch of homemade brownies that are far superior to store-bought mixes.
Best Brownies :
These chocolate squares are not only a comfort food but also a crowd-pleaser at parties, picnics, or casual get-togethers. Whether enjoyed warm with ice cream or served as a simple sweet treat, brownies never disappoint.
History of Brownies:
Brownies originated in the United States in the late 19th century. The first published recipe appeared in 1896 in the Boston Cooking-School Cook Book by Fannie Farmer. Since then, brownies have become a symbol of American home baking. Over time, variations such as fudge brownies, cake-like brownies, and nut-studded brownies have evolved, making them a versatile dessert.
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Brownies
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips or chunks
Instructions
- Preheat oven to 350°F (175°C). Grease and line a baking pan.
- Melt butter, then whisk in sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Sift flour, cocoa powder, and salt together. Gently fold into the wet mixture.
- Stir in chocolate chips or chunks for extra richness.
- Pour the batter into the pan and spread evenly.
- Bake for 30–35 minutes or until a toothpick comes out with moist crumbs.
- Cool before cutting into squares.
Notes
- Let brownies cool before slicing for clean edges.
- Store in an airtight container for up to four days.
- They also freeze well; wrap tightly to preserve freshness.
Tips for Perfect Brownie:
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Do not overbake; slightly underbaked brownies stay fudgy.
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Use high-quality cocoa powder for intense chocolate flavour.
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Add nuts, caramel, or sea salt for creative variations.
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For a shiny crust, beat the eggs and sugar until well combined before adding dry ingredients.
FAQ’s for Brownie:
Q: What makes brownies fudgy instead of cakey?
Less flour and more fat, such as butter or chocolate, create a dense, fudgy texture.
Q: Can I use oil instead of butter?
Yes, but butter gives a richer flavour and better texture.
Q: How do I know when brownies are done?
A toothpick should come out with moist crumbs, not dry.
Q: Can brownies be made gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.