Brownies

Ingredients

• •115 g Unsalted butter
• •200 g Granulated sugar
• •2 large Eggs
• •1 teaspoon Vanilla extract
• •85 g Cocoa powder
• •100 g All-purpose flour
• •0.5 teaspoon Salt
• •115 g Chocolate chips

Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, allowing overhang on the sides for easy removal. This prevents sticking and allows clean cuts.

   💡 Chef's note: Properly prepared pan ensures brownies release cleanly. Parchment is superior to greasing alone.

2. 2

   Melt butter in a saucepan over medium heat until foaming subsides and it turns a light golden color—watch carefully to prevent burning. Remove from heat and stir in sugar, vanilla, and salt until combined. The mixture will look grainy but will smooth out.

   💡 Melting the butter first creates that fudgy texture. Don't rush this step—properly melted butter incorporates better.

3. 3

   Add eggs one at a time, beating vigorously with a wooden spoon or whisk after each addition. The mixture should become smooth, shiny, and slightly thickened. This step incorporates air and creates structure.

   💡 Chef's note: Adding eggs one at a time emulsifies the mixture properly. Don't rush this or you'll end up with streaks of egg.

4. 4

   Sift in cocoa powder and flour all at once. Fold gently with a spatula until just combined—do not overmix. Overmixing develops gluten and creates cakey brownies instead of fudgy. The batter should be thick and glossy.

   💡 Fold gently using a rubber spatula - overmixing creates tough brownies.

5. 5

   Fold in chocolate chips, nuts, or other add-ins if using. Pour batter into prepared pan and spread evenly. For extra fudgy brownies, bake 20-22 minutes. For cakey, 25-28 minutes. The top should be set but a toothpick inserted should come out with moist crumbs.

   💡 Chef's note: Slightly underbaked brownies continue cooking from residual heat as they cool. Better slightly under than over.

6. 6

   Cool completely in pan on a wire rack, about 2 hours. This allows the internal structure to set properly. Attempting to cut too soon results in messy, crumbling brownies.

   💡 Final plating step - ensure presentation is appealing.

7. 7

   Lift brownies out of pan using parchment overhang. Cut into 2-inch squares with a sharp, hot knife (dip in hot water and wipe between cuts) for clean edges. Store in an airtight container for up to 5 days.

   💡 Final plating step - ensure presentation is appealing.