Quick and Easy Chocolate Brownies

Sometimes you just need something sweet, and in a hurry. For me, that’s usually something involving fruit and crisp, crackling pastry. But every once in a while, my desires turn to something altogether darker. When I need warm and gooey chocolate, I turn to this recipe for chocolate brownies. It takes less than 15 minutes to prepare, including melting the chocolate, plus 25 minutes to bake.

This recipe is largely dependent on the quality of your chocolate. I like to use Lindt 70% cacao chocolate in most of my baking, but use any good quality chocolate you prefer. If you don’t have really good chocolate, standard chocolate chips will be fine. When you melt your chocolate and butter, be sure to let it cool for a few moments before adding in your eggs. Scrambled eggs in your brownies are no fun. Also, I tend to prefer “natural” cocoa powder in my baking. In the US, the only two natural (not dutch processed) cocoas commonly available are made by Hershey or Ghiradelli.

Whenever I bake brownies, I make sure to spray or butter the pan and line the bottom with parchment, leaving a generous overhang on two sides which I can use as handles to lift the hot brownies from the pan as soon as they leave the oven.

Quick and Easy Chocolate Brownies

5 ounces (150 grams) semisweet or bittersweet chocolate, chopped
1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces
2 tablespoons (15 grams) cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt
3/4 cup (125 grams) semi-sweet chocolate chips (optional)

  1. Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven.
  2. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.
  3. Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water.
  4. Remove from heat and stir in the cocoa powder and sugar.
  5. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition.
  6. Finally, stir in the flour, salt and chocolate chips (if using).
  7. Pour into the prepared pan.
  8. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake.
  9. Remove from oven, remove from the pan immediately, and let cool on a wire rack.
  10. When cooled completely, slice into 16 pieces.
  11. Serve at room temperature or chilled. These also freeze very well, not that there are likely to be any left over.

Makes 16 brownies.

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3 thoughts on “Quick and Easy Chocolate Brownies

  1. Pingback: Bodacious Brownie Babies | What's On the Stove?

  2. Pingback: Fat Witch Brownies | Bookcase Foodie

  3. Pingback: Chocolate Beet Cake « My Alaska Kitchen and Garden

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