My Favorite Brownie Recipe – a delicious recipe with flour, baking soda, salt, sugar, unsalted butter, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 325.
2
Line an 8x8 baking pan with parchment paper - place two sheets, each going in a different direction to create a cradle - allow for slight overhand to use as handles to help lift baked brownies out of pan. Butter parchment paper.", "combine flour, baking soda and salt; mix thoroughly; set aside", "in a medium sauce pan, melt butter, sugar and water. Bring to a slight boil, add one cup of chocolate chips until melted and smooth. Remove from heat", "Beat in eggs one at a time until thoroughly incorporated. Add vanilla. Gently fold in flour mixture until moistened; do not overbeat. Pour into prepared pan and sprinkle with remaining chocolate chips.", "Bake for 20-25 minutes (depending on your oven and depending on your preference for fudginess). Toothpick test for doneness (slightly undercooked makes for really fudgey brownies)", "Let cool in pan for 5-10 minutes, then carefully lift brownies out of pan using parchment paper cradle. Place on wire rack and allow to cool for at last one full hour (two is preferably, but I dare you)."]
574
kcal
Calories
28
g
Fat
70
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup all purpose, unbleached flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 3/4 cup granulated sugar (I sometimes use half white sugar and half dark brown sugar for a more intense brownie), and more.
Yes, My Favorite Brownie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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