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Before you jump to Easy Brownie Recipe recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Healthy eating is today a good deal more popular than it used to be and rightfully so. Poor diet is a contributing factor in health conditions such as heart disease and high blood pressure which can place a drain on the economy. While we’re constantly being counseled to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. Most likely, most people believe that it takes too much work to eat healthily and that they will need to drastically alter their lifestyle. In reality, however, just making some small changes can positively impact everyday eating habits.
Initially, you will need to be very careful when food shopping that you don’t unthinkingly put things in your cart that you no longer want to eat. For example, if you have cereal for breakfast, do you ever check to see what the sugar and salt content is before buying? Having a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. By adding fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a good change to your diet.
All in all, it is not difficult to begin making healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to easy brownie recipe recipe. You can cook easy brownie recipe using 9 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to cook Easy Brownie Recipe:
- Provide 2/3 cup unsalted butter
- Use 5 ounces semisweet chocolate - coarsely chopped
- Get 1 cup granulated sugar
- Get 2 large eggs - room temperature
- Take 1 large egg yolk - room temperature
- You need 1 teaspoon vanilla extract
- Prepare 1 and 1/4 cups all-purpose flour - sifted
- You need 1/4 cup unsweetened cocoa powder - sifted
- Take 1/2 teaspoon salt
Instructions to make Easy Brownie Recipe:
- Preheat the oven to 350°F. Line an 8x8-inch pan with parchment paper or aluminum foil, leaving a 1-inch overhang on all sides. Spray lightly with nonstick spray and set aside.
- In a medium heatproof bowl set over a pot of barely simmering water, melt the chocolate and butter, stirring constantly until the mixture is smooth.
- You can also microwave in 30-second intervals, stirring between each one.
- Whisk in the sugar while the chocolate is still hot and set aside to cool slightly. Note: It’s important to add the sugar while the melted chocolate is hot. The sugar will melt ensuring the baked brownies aren’t grainy.
- Add the eggs, egg yolk, and vanilla. Whisk until the batter looks smooth and shiny, about 1 minute. Note: Let the chocolate mixture cool before adding the eggs so they don’t scramble. Then whisk them in really well with the vanilla.
- Add the flour, cocoa powder, and salt. Take care not to overmix.
- Use a silicone spatula to fold until no visible streaks of flour remain.
- Spread the mixture evenly into the prepared pan and bake for 25-30 minutes.
- Or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it.
- Cool on a wire rack to room temperature, about 2 hours, then remove from the pan and cut into squares.
- Make Ahead Tip: - Brownies can be stored at room temperature in an airtight container for up to 1 week. - - Brownies can be frozen for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
- Main Brownie Ingredients: - Butter – is necessary for a rich, chewy brownie. - - Chocolate – use both melted baking chocolate and cocoa powder. - - Sugar – not only will sugar add sweetness, it will also melt during baking and help with the chewiness. - - Flour – the more flour you use, the cakier a brownie will be. Typically I use 1 cup of flour for super fudgy brownies but for this recipe, I added 1/4 cup more. - - Eggs – the main structure of brownies. I also added an extra egg yolk to get more chewiness.
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