CHOCOLATE BROWNIES are a delicious American recipe that is quick and easy to make, producing treats with a unique texture: a thin, crisp top and soft, creamy, moist interior. A dark chocolate cake cut into squares, with a deep brown color — hence the name of the dessert.
Brownies were born in America at the end of the 1800s as a pre-portioned cake sold at fairs; at that time they were not chocolate-based but made with molasses. The first chocolate brownie recipes date back to the early 1900s. They immediately became an iconic dessert because, unlike others, they used very little flour and the possibility of transporting them already portioned appealed to everyone.
Even today brownies are among the most beloved chocolate treats. Their easy and quick recipe and their wonderful texture make them perfect for any occasion! With few simple ingredients, in a few minutes the batter is ready — you only need eggs, butter, sugar, flour and chocolate.
Follow my recipe for these delicious American chocolate treats; I’m sure you’ll love them at the first bite!
Read other American dessert recipes
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 18 pieces
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz dark chocolate
- 8 oz butter
- 4 eggs
- 1 cup all-purpose flour
- 1 pinch salt
- Half teaspoon baking powder
- 3 tbsp unsweetened cocoa powder
- 1 cup granulated sugar
Steps
To prepare the chocolate brownies, start by sifting the flour, cocoa and baking powder into a bowl. Add a pinch of salt and mix the dry ingredients well to combine.
In another bowl, place the chocolate chopped into small pieces and the butter, also cut into small pieces, and melt them together in a bain-marie. Alternatively, you can melt the chocolate in the microwave, then add the butter to the hot melted chocolate and let it melt into the chocolate. Butter and chocolate must be completely melted and well mixed together.
In a separate bowl beat the eggs and sugar with electric beaters until the mixture is light and fluffy. Add the melted chocolate and butter mixture and stir to combine thoroughly.
Add the previously mixed dry ingredients to the bowl, a little at a time, and stir until you have a smooth, homogeneous batter.
Pour the batter into a baking pan lined with parchment paper — use an internal size of approximately 7 x 11 in (18 x 28 cm) or 9½ x 9½ in (24 x 24 cm). Smooth the surface and bake in a preheated oven on the middle-high rack: conventional (static) at 356°F for 30 minutes, convection oven at 320°F for the same time, or in an air fryer at 320°F for about 20 minutes. Once the cake is baked you’ll see a nice crust on top. Do the toothpick test: the toothpick should not come out completely dry and clean but should have a few moist crumbs attached — in that case the baking is perfect.
Let cool in the pan for about ten minutes, then, if you have a cooling rack, place the cake with the parchment on it. Once completely cooled, cut the cake into squares — I got 18 small pieces, but you can cut larger pieces if you prefer.
… Vane’s tips
Brownies keep well under a cake dome for up to 4-5 days.
You can add chocolate chips or chopped nuts to the batter — about 2 oz (50 g) of chopped nuts or chocolate chips.
