Description
I can't think of a single person who doesn't like brownies. As with my Classic Chocolate Chip Cookies, here's a standard standard recipe, with butter, sugar, and white flour.
I like to bake traditional desserts occasionally, and these are ones that you know everyone will love at a party. They're not healthy at all, unlike most things on this page, but that's okay; enjoy these in moderation. Or check out any of my other healthy brownie recipes!
I like to bake traditional desserts occasionally, and these are ones that you know everyone will love at a party. They're not healthy at all, unlike most things on this page, but that's okay; enjoy these in moderation. Or check out any of my other healthy brownie recipes!
Time
Prep Time:
10 minutes
Rest Time:
30 minutes
Cook Time:
30 minutes
Total Time:
1 hours
10 minutes
Cost
Total Cost:
Cost per Serving:
$0.18
Ingredients
Serving(s)
- 1/2 cup, melted Unsalted butter
- 1 tbsp Extra virgin coconut oil
- 2 cup Powdered sugar
- 2 large Egg
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 1/2 cup + 1 tbsp Cocoa powder
- 1/2 cup All purpose flour
Instructions
Cook Mode Off: Prevents screen dimming
- Preheat your oven to 350F, and grease a square 9x9" pan with oil.
- Melt your butter in the microwave, covered with a plate to prevent splattering.
- Combine together melted butter, coconut oil, and sugar with a hand mixer until the sugar is very well incorporated, about a minute.
- Crack in the eggs, pour in the vanilla, and add the salt. Again, beat with your hand mixer until super smooth, about a minute.
- Add in the cocoa powder and flour, and stir until just combined with a silicone spatula.
- Transfer your batter to the pan, and smooth out to all sides. Thump the pan a few times to remove any air bubbles. Optionally top with chocolate chips.
- Bake at 350F for about 20-30 minutes. Just until the center of the brownies no longer jiggles and is set to the touch. A toothpick should come out slightly dirty. Too wet and the brownies are raw; clean and the brownies are overcooked.
- Allow the brownies to cool in the fridge for at least 30 minutes before slicing with a plastic knife.
Notes
- Make sure to coat the pan well; you don't want the brownies to stick to the pan. Or you can line the pan with parchment paper, and lightly spray it with oil to prevent sticking.
- Omit the salt if using salted butter.
- You can replace the powdered sugar with granulated sugar, but remember to replace with 1:1 by weight, not volume. Replace 2 cups (240 g) of powdered sugar with 1.25 cups (240 g) granulated sugar.
- Optionally add in 1 tbsp (20 g) of molasses for a subtle brown sugar flavor and more chewy/fudgy texture. Either regular molasses or blackstrap molasses will work.
- As for the oil, I'll be using 1 tbsp (14 g) of extra virgin coconut oil here, but either extra virgin olive oil or canola oil will also work.
- Do not over mix, or you'll develop the gluten in the flour and end up with tough brownies.
- Optionally fold in some chocolate chips (1/2 cup, 90 g).
- Optional, but recommend if you have the patience - let the batter sit in pan in the fridge overnight (covered with foil) prior to baking. This step further dissolves the sugar into the batter, leading to the glossy skin on top, characteristic of boxed brownies.
This step is really only necessary if you swap the powdered sugar for granulated sugar. The powdered sugar is much more fine, and as such will dissolve much more easily into the batter. Granulated sugar on the other hand will leave grainy sugar crystals in your raw batter, preventing brownie skin. Letting the sugar dissolve overnight breaks down these crystals, leading to a better brownie texture. - Since brownies don't use that much flour, they can easily be made gluten free. Just replace the all purpose flour with either almond flour (1/2 cup, 56 g) or oat flour (1/2 cup, 45 g).
Obviously, you won't have to worry about over mixing the batter and developing the gluten if it's gluten free. - If you want to make these healthier, replace the butter, sugar, and white flour with coconut oil, granulated monk fruit, and almond flour.
Check out my Healthier Brownies & Cookies Experiment and Best Healthy Brownies for more information.
Nutrition Facts
------------------------------------------
Total Fat: 7.6g (10%
10 % of Daily Value (78 g)
)
Saturated Fat: 4.7g (24%
24 % of Daily Value (20 g)
)
Polyunsaturated Fat: 0.4g
Monounsaturated Fat: 2.1g
Cholesterol: 41mg (14%
14 % of Daily Value (300 mg)
)
Sodium: 46mg (2%
2 % of Daily Value (2300 mg)
)
Total Carbohydrate: 19.6g (7%
7 % of Daily Value (275 g)
)
Fiber: 1.2g (4%
4 % of Daily Value (28 g)
)
Net Carbs: 18.4g
Total Sugar: 14.8g
Added Sugar: 14.8g (30%30% of Daily Value for added sugar (50 g))
Protein: 1.8g (4%
4 % of Daily Value (50 g)
)
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Vitamin B12: 0.07mcg (3%
3 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.15mcg (1%
1 % of Daily Value (20 mcg)
)
------------------------------------------
Calcium: 9mg (1%
1 % of Daily Value (1300 mg)
)
Iron: 0.68mg (4%
4 % of Daily Value (18 mg)
)
Magnesium: 16mg (4%
4 % of Daily Value (420 mg)
)
Potassium: 58mg (1%
1 % of Daily Value (4700 mg)
)
:
:
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:
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64.6
:
12.6
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:
3.1
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Sources of Inspiration
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