A Simple Homemade Brownie Recipe from Scratch
Brownies are one of my favorite desserts to make. Aside from being ridiculously easy to prepare, they can be cut into almost any size- from super indulgent blocks of awesome to nibble-sized party pleasers.
This is my absolute favorite brownie recipe. It has a hint of cinnamon (which you're free to leave out, but I recommend including! It's amazing!) and includes a fudgy, indulgent frosting. to make things super simple and to cut down on the number of measuring cups you get dirty, I've shared ingredients in weight (as well as traditional cup measurements), so if you have a scale, you can save both preparation and cleanup time by tossing ingredients directly into your mixing bowls.
I'll admit that I used to make brownies from mixes, and they can taste just fine, but these brownies are virtually just as easy to make, plus they're made from scratch and are far more delicious. This recipe requires only 30 minutes of prep time (including cleanup) and 35 minutes of baking time, so the entire project can be finished in just over an hour. I hope you give it a try- and never return to boxed mixes again!
This recipe yields about 16 average-sized brownies, but the number really varies depending on how you cut them.
For the brownies:
- 120 grams of (unsalted) butter (one stick or 1/2 cup)
- 180 grams of sugar (1 scant cup)
- 2 eggs (about 110 grams)
- 1 teaspoon of vanilla extract
- 40 grams cocoa powder (1/2 cup)
- 60 grams (all purpose) wheat flour (1/2 cup)
- 1/2 teaspoon cinnamon (I recommend Saigon cinnamon)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the frosting:
- 45 grams softened butter (3 tablespoons)
- 15 grams cocoa powder (3 tablespoons)
- 1 tablespoon of honey
- 1 teaspoon vanilla extract
- 100 grams confectioner's sugar (1 cup)
For the brownies:
- Preheat your oven to 350 degrees and stage your ingredients so you don't leave anything out by mistake!
- In a pan, melt one stick of butter (you can also melt the butter in a microwave-save bowl using your- you guessed it- microwave!)
- Stir in the sugar, eggs, and vanilla.
- Once those elements are combined, add the cocoa (saving a bit for the pan), flour, salt, cinnamon, and baking powder
- Grease your pan with the remnants of the butter from the wrapper (that's one of the major benefits of using a whole stick- you can use the wrapper, too!) and dust it with cocoa powder instead of flour
- Bake the brownies for 25-30 minutes - do not let them sit in longer lest they dry out!
For the frosting:
- Combine the butter, cocoa, honey, vanilla, and sugar
- Frost the brownies while they are still warm
- Prep time: 10 min
- Cook time: 30 min
- Ready in: 40 min
- Yields: twelve brownies
This recipe is adapted from the "Best Brownies" recipe by Angie on allrecipes.com.
I increased the cocoa powder ratio, reduced sugar slightly, added cinnamon, changed measurements to weight, and added the note about greasing and dusting pans with cocoa powder.
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