cherished family recipe for fudgy, old-fashioned brownies, a dessert that has been passed down through generations. These brownies were a favorite treat for kids in the school cafeteria over 50 years ago, thanks to my grandma, who worked as a lunch lady. The rich chocolatey flavor and fudgy texture make them a true classic.
Secret Tips for Perfect Brownies
Over the years, I watched my grandma bake these brownies and asked her to share the secrets that make them so delectable. Here’s what I learned:
Why is melted butter essential for brownies?
Melted butter blends smoothly into the brownie batter, distributing the rich, buttery flavor evenly. Using room temperature butter, which contains moisture, can make the brownies cakier instead of fudgy. Additionally, melted butter helps coat ingredients like flour, preventing gluten formation for a tender texture.
What does the baking soda do?
Baking soda acts as a leavening agent, creating carbon dioxide bubbles that lighten the texture of the brownies. Without it, the brownies would be dense and heavy. The result is a lighter, fluffier crumb that’s just perfect.
How can you tell when brownies are done baking?
Properly baked brownies will appear slightly underbaked, with a moist, jiggly center. As they cool, the residual heat will finish the baking process, creating that ideal fudgy texture. Overbaking until the center is fully set will lead to dry brownies.
Why should brownies cool completely before cutting?
Cutting warm brownies can cause them to crumble. Allow them to cool completely to set the starches, ensuring clean, neat squares or rectangles. This also allows the centers to firm up, resulting in the perfect fudgy bite.
Try these irresistible brownies for yourself – they’re sure to be a hit!
Prep Time: 10 minutes
Cook Time: 23-25 minutes
Total Time: 35-40 minutes
Ingredients
- 1 cup (225g) unsalted butter, melted
- 1⁄2 cup (43g) unsweetened cocoa powder
- 2 cups (255g) all-purpose flour
- 2 cups (400g) granulated white sugar
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 4 large eggs
- 4 teaspoons vanilla extract
- 1 cup (113g) chopped pecans or walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, allowing an overhang for easy removal.
- Whisk together the melted butter and cocoa powder until smooth. Add the flour, sugar, baking soda, and salt. Mix until well combined.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- If using, fold in the chopped nuts. Spread the batter evenly into the prepared pan.
- Bake for 23-25 minutes, or until the centers look just set. Let cool completely in the pan on a wire rack before cutting into squares.
Baking Tips:
- Use quality cocoa powder: Choose high-quality Dutch-processed cocoa for a rich chocolate flavor.
- Melt the butter properly: Fully melt the butter without browning it for smooth batter and deep flavor.
- Don’t overmix: Stir just until the ingredients are combined to prevent overworking the gluten and to keep the brownies fudgy and tender.
- Check early: Brownies may look underbaked but are perfect when done. Start checking at 20 minutes and rely on visual cues.
- Cool completely before cutting: Allow the brownies to cool fully to set up for neat, well-formed slices.
Storage:
Store any leftover brownies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.