Hands-On Time
25 Mins
Total Time
1 Hour
Yield
Makes 16 brownies
Caitlin Bensel

How to Make It

Step 1

Heat oven to 350°F. Coat a 9x13-inch baking dish with cooking spray. Line the pan with 2 criss-crossed pieces of parchment paper, leaving an overhang on all sides; coat the parchment with cooking spray.

Step 2

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Step 3

Using an electric mixer, beat the sugar and butter on medium-high until fluffy, 2 to 3 minutes. Beat in the chocolate and vanilla. Add the eggs, one at a time, followed by the egg white, scraping down sides of the bowl as necessary. Add the milk and beat until combined.

Step 4

Reduce mixer speed to low. Gradually add the flour mixture and beat just until combined (do not overmix).

Step 5

Spread the batter in the prepared dish and bake until a toothpick inserted in the center comes out clean, 30-34 minutes. Cool completely in the pan.

Step 6

Holding both sides of the parchment overhang, lift the brownies out of the pan, transfer to a cutting board, and cut into 16 squares. Store the brownies in an airtight container at room temperature for up to 5 days.

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