Is there anything better than a warm brownie, fresh out of the oven? This classic brownie recipe is simple yet decadent!
Ingredients
½ cup (125 mL) unsalted butter
½ cup (125 mL) granulated sugar
½ cup (125 mL) brown sugar
½ cup (125 mL) cocoa powder
2 eggs
2 tsp (10 mL) vanilla extract
¼ tsp (1.25 mL) salt
½ cup (125 mL) all-purpose flour
¾ cup (180 mL) semi-sweet chocolate chips or 2 oz of chopped chocolate
1 tbsp (15 mL) coarse sea salt (optional)
Preparation
- Preheat oven to 350°F (180°C).
- Spray an 8 x 8-inch baking pan with non-stick cooking spray. Line your baking pan with parchment paper, leaving an overhang on the sides and spray again; set aside.
- In a large microwave safe bowl, melt the butter fully. Add both sugars and whisk for a couple of minutes, until fully blended and smooth.
- Add the cocoa powder and whisk again until fully incorporated.
- Whisk in the eggs, vanilla extract and salt; stir until smooth.
- Add the flour and stir using a rubber spatula, just until moist.
- Gently fold in the chocolate chips or chopped chocolate.
- Pour the batter into the prepared pan, smoothing the surface evenly, and top with a few extra chocolate chips and coarse sea salt.
- Bake for 18 minutes for a fudgy brownie, or slightly longer for a cakier brownie.
- Remove from oven and let cool for 15 minutes before transferring to a rack.
- The brownies will keep at room temperature in an airtight container for three to four days. You can also store them in the fridge for a few more days.
Program Details
AGRICULTURE
Canada Agriculture and Food Museum
Program Location
Online
- View all programs at the Canada Agriculture and Food Museum