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Published: Apr 14, 2014 · Modified: Jan 12, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Simple Classic Brownie Recipe

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These Classic Brownie is a no gimmick recipe that yields the perfect brownie every time you make them. Make it for any occasion to enjoy with friends and family or for self indulgence.

Brownies on a white plate

I have never made brownies before, not even from the box. I used to not like brownies earlier, but lately have developed a liking towards it especially with a big dollop of ice cream over warm brownie.

Now that I call myself a baker :), I just could not accept the fact that I would be baking the brownie from a box. So this box that I had bought about a year and a half ago still lies in my pantry (and also traveled with me coast to coast during our move).

I found this recipe for the Classic Brownies in the cook book that I had brought home from the library. I really liked baking from this book as they had clearly explained the reason behind each and every ingredient used. Also the recipes were practical and the outcome was splendid.

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This brownie recipe used the cake flour instead of the all purpose flour and the reason they had explained was to make the brownie smooth and fine – textures instead of being gritty.

This happened because of the low protein content of the cake flour when compared to the all purpose flour. I halved the recipe and made it using a 8 x 8 pan.

This brownie was just the texture I was looking for, crunchy and crisp on top with a very soft and fudgy interior. Make sure that the brownies are baked just right for enough time.

Under baked brownies result in gummy texture and over baked makes them dry.

Brownies from the side on a plate

Preparation time – 15 minutes
Cooking time – 30 – 35 minutes
Difficulty level – medium
Recipe adapted from – Cook’s Illustrated Baking Book

Ingredients to make Classic Brownie – Makes 9 x 13 tray

  • Cake flour – 1 ¼ cups
  • Baking powder – ¾ tsp
  • Salt – ½ tsp
  • Unsweetened chocolate – 6 oz
  • Unsalted butter – 12 tbsp
  • Sugar – 2 ¼ cups
  • Eggs (large) – 4
  • Vanilla extract – 1 tbsp
Brownies

Procedure –

  • Prepare the baking tray. Lay foils in such a way that they hang from all 4 sides. This ensures that when taking the brownie out it will be easy and mess free. Press the foils well in the base of the pan and in the corners smoothing it as you do it. Grease the foil well and leave it aside.
  • Preheat the oven to 325 F.
  • In a bowl, whisk the flour, baking powder and salt and keep it aside.
  • Set a sauce pan with about 3 inches of water and heat. Bring the water to a very light simmer. Place another heat proof bowl on top of the simmering sauce pan. Make sure that the base of the second bowl does not touch the water. This is the hot water bath which we will use to melt the chocolate.
  • Add the chocolate and the butter to the bowl and set it over the simmering water. Stir gently to melt the chocolate until smooth.
melting chocolate with butter
  • Take off the bowl from the heat and slowly add the sugar and whisk.
whisking melted chocolate
  • Now add the eggs one at a time and then whisk well after each addition.
  • Add the vanilla and whisk.
batter for brownie
  • Add the flour in 3 additions and fold gently with a rubber spatula. The mixture should be smooth and mixed well.
adding flour
  • Transfer the batter into the prepared tray. Make sure that the batter spreads to the corners of the baking tray.
  • Bake in the preheated 325 F oven for about 30 – 35 minutes. Rotate the pan once in between baking. Check with the tooth pick. The tooth pick should come out with few moist crumbs attached to it.
brownie batter in a baking pan
  • Let the brownies cool in the pan (set over a rack) until they come to room temperature. Then take the brownies out holding the foil. Cut them into desired size pieces and serve.
  • These Classic Brownies can be stored in room temperature for up to 3 days.
Brownies

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Simple Classic Brownie Recipe in Plate

Classic Brownies

This Classic Brownie is a no gimmick recipe that yields the perfect brownie every time you make them. Make it for any occasion to enjoy with friends and family or for self indulgence.
No ratings yet
Print Pin Rate
Course: Dessert, sweets
Cuisine: American
Diet: Low Fat, Vegetarian
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 16
Calories: 292kcal
Author: Sandhya Ramakrishnan

Equipment

  • Oven

Ingredients

  • 1 ¼ cup Cake flour
  • ¾ teaspoon Baking powder
  • ½ teaspoon Salt
  • 6 oz Unsweetened chocolate
  • 12 tablespoon Unsalted butter
  • 2 ¼ cups Sugar
  • 4 Eggs large
  • 1 tablespoon Vanilla extract

Instructions

  • Prepare the baking tray. Lay foils in such a way that they hang from all 4 sides. This ensures that when taking the brownie out it will be easy and mess free. Press the foils well in the base of the pan and in the corners smoothing it as you do it. Grease the foil well and leave it aside.
  • Preheat the oven to 325 F.
  • In a bowl, whisk the flour, baking powder and salt and keep it aside.
  • Set a sauce pan with about 3 inches of water and heat. Bring the water to a very light simmer. Place another heat proof bowl on top of the simmering sauce pan. Make sure that the base of the second bowl does not touch the water. This is the hot water bath which we will use to melt the chocolate.
  • Add the chocolate and the butter to the bowl and set it over the simmering water. Stir gently to melt the chocolate until smooth.
  • Take off the bowl from the heat and slowly add the sugar and whisk.
  • Now add the eggs one at a time and then whisk well after each addition.
  • Add the vanilla and whisk.
  • Add the flour in 3 additions and fold gently with a rubber spatula. The mixture should be smooth and mixed well.
  • Transfer the batter into the prepared tray. Make sure that the batter spreads to the corners of the baking tray.
  • Bake in the preheated 325 F oven for about 30 – 35 minutes. Rotate the pan once in between baking. Check with the tooth pick. The tooth pick should come out with few moist crumbs attached to it.
  • Let the brownies cool in the pan (set over a rack) until they come to room temperature. Then take the brownies out holding the foil. Cut them into desired size pieces and serve.
  • These Classic Brownies can be stored in room temperature for up to 3 days.

Nutrition

Calories: 292kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 115mg | Potassium: 116mg | Fiber: 2g | Sugar: 28g | Vitamin A: 326IU | Calcium: 34mg | Iron: 2mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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