The Best Brownies - Baked By An Introvert

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Notes

  • This recipe doubles easily. Bake in a 9×13-inch baking pan for about 35 to 40 minutes.
  • Chocolate: You may use any type of baking chocolate. I find semisweet chocolate pairs well with the unsweetened cocoa powder but you may wish to try bittersweet chocolate instead.
  • Cocoa powder: You may use regular cocoa or Dutch-processed.
  • Flour: Make sure to measure the flour correctly! Accidentally using too much flour will cause the brownies to be dense and hard.
Make ahead tip
  1. Brownies can be stored at room temperature in an airtight container for up to 1 week.
  2. Brownies can be frozen for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

Nutrition

Serving: 1brownie | Calories: 211kcal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 87mg | Potassium: 93mg | Fiber: 1g | Sugar: 16g | Vitamin A: 285IU | Calcium: 15mg | Iron: 1mg

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

Course: Dessert Cuisine: American

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