Chocolate Brownies (Homemade Recipe)

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Want to make the best chocolate brownies ever? You’re in for a treat! This recipe is super easy and takes just 35 minutes from start to finish. These brownies are moist, gooey, and fudgy – they’ll melt in your mouth.

You’ll need basic ingredients like butter, sugar, eggs, and cocoa powder. The secret is adding dark chocolate chunks for extra richness. In no time, you’ll have 16 servings of chocolatey goodness at 466 calories each. Get ready to wow your family and friends with these amazing homemade brownies!

Exact Ingredients List

Here’s what you’ll need to make these amazing chocolate brownies:

• 1/2 cup (1 stick) butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup cocoa powder
• 1/2 cup all-purpose flour
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 cup roughly chopped dark chocolate or chocolate chips
• Sea salt flakes (optional)

Make sure you have all these ingredients ready before you start baking. The melted butter and eggs should be at room temperature for best results.

You can use either dark chocolate chunks or chocolate chips. Pick your favorite! If you like a bit of crunch and extra flavor, grab some sea salt flakes to sprinkle on top.

Remember, measuring your ingredients correctly is key to getting perfect brownies. Use proper measuring cups and spoons for dry and wet ingredients.

Instructions

Preheat your oven to 350°F. Grab an 8×8-inch baking pan and grease it or line it with parchment paper.

In a big bowl, mix the melted butter and sugar. Add eggs one at a time, beating well. Stir in the vanilla extract.

Sift the cocoa powder, flour, cornstarch, and salt into the bowl. Use a rubber spatula to mix until smooth. Fold in the chopped chocolate or chips.

Pour the batter into your pan and spread it evenly. Pop it in the oven for 25-30 minutes. To check if it’s done, stick a toothpick in the middle. It should come out with a few moist crumbs.

Let your brownies cool for at least 30 minutes. Cut them into squares and sprinkle with sea salt if you like. Now you’re ready to enjoy your gooey, chocolatey treats!

Remember to use oven mitts when handling hot pans. Be careful not to overbake, as this can make your brownies dry. For extra fudgy brownies, you can take them out a minute or two early.

Possible Substitutes List

You can swap out some ingredients in this brownie recipe if needed. Here are a few options:

• Butter: Use oil instead. Try vegetable oil or coconut oil for a different flavor.

• Sugar: Replace with brown sugar or a mix of white and brown sugar.

• Eggs: Mashed banana, applesauce, or silken tofu can work as egg substitutes.

• Vanilla extract: Almond extract gives a nice twist. Or skip it if you don’t have any.

• Cocoa powder: Use melted chocolate instead. Just reduce the sugar a bit.

• All-purpose flour: Try whole wheat flour for a nuttier taste.

• Cornstarch: Leave it out if you don’t have any. Your brownies will still be yummy.

• Dark chocolate: Milk chocolate chips or white chocolate chunks are tasty too.

Want to make your brownies extra special? Try these mix-ins:

• Chopped nuts (walnuts or pecans are great)
• Dried fruit like cherries or cranberries
• A swirl of peanut butter on top
• Mini marshmallows

Remember, small changes can affect how your brownies turn out. But don’t be afraid to try new things!

How To Make It Diabetes-Friendly

To make these brownies more diabetes-friendly, you can make a few simple changes. Start by replacing the granulated sugar with a sugar substitute like stevia or erythritol. Use the same amount as the recipe calls for.

Next, swap out the all-purpose flour for almond flour. This will lower the carb count and add some healthy fats. You’ll need about 3/4 cup of almond flour to replace the 1/2 cup of all-purpose flour.

For the chocolate chips, choose sugar-free dark chocolate chips. These are available in most grocery stores. Use the same amount as the original recipe suggests.

Here’s a quick list of the substitutions:

• 1 cup sugar substitute
• 3/4 cup almond flour
• 1 cup sugar-free dark chocolate chips

The rest of the ingredients and instructions stay the same. Your brownies will still be delicious and fudgy, but with fewer carbs and less sugar. This makes them a better choice if you’re watching your blood sugar levels.

Remember to check with your doctor or dietitian about how these treats fit into your meal plan. Even with these changes, it’s best to enjoy them in moderation.

Tips, Tricks & Storing

Let your brownies cool completely before cutting. This helps them set and makes for cleaner slices. Use a sharp knife and wipe it clean between cuts for the neatest edges.

To keep your brownies fresh, store them in an airtight container at room temperature. They’ll stay yummy for up to 4 days. Don’t slice them before storing if you can help it – whole brownies stay moist longer.

Want to make your brownies extra fudgy? Try using melted chocolate instead of cocoa powder. You can also add a handful of chocolate chips to the batter for gooey pockets of chocolate.

For a fun twist, try adding nuts, dried fruit, or a swirl of peanut butter to your brownie batter. Just be careful not to overmix – that can make your brownies tough.

If you need to store brownies longer than 4 days, pop them in the fridge. They’ll keep for about a week. To freeze, wrap individual brownies tightly in plastic wrap and aluminum foil. They’ll stay good for up to 3 months.

When you’re ready to eat frozen brownies, let them thaw at room temperature. A quick zap in the microwave can bring back that fresh-baked taste.