Rating: 3.5 stars
218 Ratings
  • 5 star values: 60
  • 4 star values: 38
  • 3 star values: 53
  • 2 star values: 42
  • 1 star values: 25
Dawn Perry

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Credit: Levi Brown

Recipe Summary

hands-on:
20 mins
total:
3 hrs
Yield:
Makes 16 brownies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.

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  • In a medium bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.

  • In a large microwave-safe bowl, combine the butter and chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.

  • Add the flour mixture and mix until just combined (do not overmix).

  • Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely in the pan.

  • Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares (4 rows by 4 rows).

Nutrition Facts

186 calories; fat 10g; saturated fat 6g; cholesterol 41mg; sodium 87mg; protein 2g; carbohydrates 25g; sugars 19g; fiber 1g; iron 1mg; calcium 11mg.
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