Brownies were invented in 1893 when a Chicago baker forgot to add baking powder to chocolate cake batter.
Chocolate Brownies
Indulge in these rich and fudgy chocolate brownies that come together in just 15 minutes! With only a handful of pantry staples like velvety cocoa powder and creamy butter, you’ll be savoring your homemade treat in no time. Get ready to impress your friends and satisfy your sweet tooth with this effortless delight!
The Story
These fudgy squares trace back to 1893 Chicago World's Fair when Bertha Palmer's socialite friends demanded a portable cake for ladies' lunchboxes—American ingenuity met European chocolate tradition, creating what French pastry chefs initially dismissed as 'gâteau raté' until they tasted one and promptly stole the recipe for Parisian bistros.
Regional Twist
In Quebec's Saguenay region, bakers substitute half the all-purpose flour with buckwheat flour and add maple syrup instead of vanilla extract, creating earthy brownies that taste like Canadian autumn.
Prep
5
min
Cook
10
min
Serves
8
people
Level
beginner
📝 Ingredients
Shopping List
- 2 eggs
Pantry Items
Amounts also listed in instructions below
- 1 cup (120 g) all-purpose flour
- oil (to taste)
- 1 cup (200 g) sugar
- 2 cup (158 ml) unsweetened cocoa powder
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 180°C (350°F) without fan, heat from top and bottom.
- 2
In a bowl, beat the eggs, add the sugar, and beat vigorously until the mixture is very pale yellow.
- 3
Add the vanilla extract and oil, mix well.
- 4
In another bowl, mix the flour and cocoa powder, or use a sieve to layer them into the bowl.
- 5
Mix with a spatula; at first, it will look very dry, but it will become a shiny and dense mixture.
- 6
Grease the baking pan with parchment paper or oil, pour in the mixture, and spread it evenly with a spatula.
- 7
Bake for approximately 10 minutes or until a pleasant aroma arises. It should feel soft to the touch!
💡 Pro Tips
- ✓Beat eggs and sugar for 3-5 minutes until volume triples and mixture ribbons when lifted - this creates the brownies' signature fudgy texture through proper aeration and sugar dissolution.technique3-5 minutes, 3x volume
- ✓Sift cocoa powder to prevent lumps because cocoa particles clump together and create bitter pockets that won't distribute evenly in the batter.technique
- ✓Stop mixing immediately when flour disappears to prevent gluten development - overmixing creates tough, cakey brownies instead of fudgy ones.technique
- ✓Test doneness with a toothpick inserted 2 inches from edge rather than center - it should come out with a few moist crumbs, as center continues cooking from residual heat.timing2 inches from edge
- ✓Cool brownies completely in the pan for 2-3 hours before cutting - the structure needs time to set as starches retrograde and fats solidify for clean cuts.timing2-3 hours
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