Classic American Brownies

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These brownies are devilishly delicious, and unhealthy. With plenty of eggs and butter, they are so chocolaty and gooey. So don’t indulge, if you can resist them!

What are American brownies?

Brownies are halfway between a small chocolate cake and a cookie, they are square thin gooey chocolate cakes you can eat in 2 bites (some people even one). Originated in the USA in the 20th century, they spread around the world as a treat for children to be served with milk for a snack.

There are many varieties of American brownies,  some with chocolate chips, nuts, frosting or cream cheese, but my favourite one is the simple version made with very, very dark chocolate.

I tasted many recipes, with chocolate and with cocoa, but this is the best and there is a reason for it being so good. There are 6 eggs and almost one pound/half a kilo of butter, enough to block your arteries if you indulge. So I don’t make them too often, but if there is a children party to celebrate, they are certainly on the menu.

Why this is the best brownies recipe

Besides a large number of eggs and a lot of butter, the fluffiness and gooeyness of these brownies are due to the intense whipping of the eggs with sugar which makes a very light and foamy batter.

There is no yeast in these brownies, and not much flour compare to the number of eggs. As long as you use good quality chocolate and you keep the cooking time at exactly 25 minutes, these brownies will be the best you ever tasted.

Once you’ve tried this version, you can let your imagination go and add nuts, chocolate chips, serve it with ice cream or whipped cream. Be reassured, your friends and family will ask for more!

Preparing the pan

Using the right pan is very important as you don’t want them too thick or too thin. Use a rectangular pan with the following dimensions: 13 in x 10 in – 33 x 25 cm

1. Butter and cover a rectangular pan with parchment paper. The butter under the parchment paper will help to keep it in place when you pour the batter

Melting the chocolate

You can melt the chocolate and butter in a bain-marie, over a pot of boiling water, or in the microwave. If you are using the microwave make sure you don’t put it at high power otherwise the chocolate will burn.

1. Put the butter and chocolate into a glass bowl
2. Melt the butter and chocolate in the microwave for 2 minutes at 750W.
3. Stir well
4. Let the mix cool down completely

Making the batter

1. Whisk together the eggs, the sugar and the vanilla
2. until puffy and foamy
3. Add the melted chocolate and butter mix, making sure they are no longer warm and stir
4. Add the flour gradually while whisking

5. Give a last manual stir to make sure the batter is well combined (you could add nuts or chocolate chips at this point)
6. Pour into the baking pan
7. Move the pan side to side to make sure the batter is uniformly distributed
8. Cook in the oven at 355 F – 180 C for exactly 25 minutes

9. Let it cool down completely before transferring it onto a tray
10. Cut it in squares

11. Arrange on a serving plate and sprinkle with icing sugar

Top tips

• Using the right pan is very important as you don’t want them too thick or too thin. The dimension is 13 in x 10 in – 33 x 25 cm
• Butter and cover a rectangular pan with parchment paper. The butter under the parchment paper will help to keep it in place when you pour the batter.
• You can melt the chocolate and butter in a bain-marie, over a pot of boiling water, or in the microwave. If you are using the microwave make sure you don’t put it at high power otherwise the chocolate will burn.
• Make sure the butter and the chocolate are room temperature when you add them to the mix otherwise they will cook the eggs
• Since there is no raising agent, you need to make sure that the butter and the egg are well whisked and foaming as that is what makes them soft
• Bake the brownies no longer than 25 minutes
• Before you remove them from the tray wait until they are at room temperature

What to serve with the brownies

My boys like the brownies with simple dust of icing sugar and a cup of milk or hot chocolate to drink. You can also serve with a spoon of vanilla ice cream or whipped cream. That is delicious if the brownies are still warm.

If you have any left, wrap them in a cling film and they will taste as fresh for 3 to 4 days. I never had the pleasure to have them longer than that.

Recipes you might also like

For more winter desserts recipes, check out the category: Desserts

Also, check the recipes below for Christmas:

• Torta Caprese with Almond and Chocolate – Gluten Free
• Walnut Dark Chocolate Sponge Cake with Raspberry
• Traditional Struffoli Recipe With Cognac
• Roasted Chestnuts Recipe
• Torrone Italian Nougat Recipe
• Homemade Cinnamon Buns
• Mini Meringues Recipe
• Scandinavian Almond Cake With Custard Cream
• Ile Flottante Recipe
• Traditional Oreillettes Chiacchiere Recipe
• Pavlova Recipe with Chestnut Mousse

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📋Classic American Brownies

These brownies are devilishly delicious, and unhealthy. They are so chocolaty, gooey and there is so much butter in them.

Prep Time 15 minutes

Cook Time 25 minutes

⏲️Total Time 40 minutes

Servings: 24 squares

Print Pin Rate

Author: Laura Tobin

Ingredients

1x2x3x

US Customary – Metric

• 1 2/3 cup butter
• 13 oz dark chocolate
• 1 tsp vanilla extract
• 6 fresh eggs
• 1 3/4 cup caster sugar
• 1 3/4 cup flour – type 00
• icing sugar for serving

Equipment

• Mini Measuring Set
• Measuring mugs
• KitchenAid Mixer
• Parchment paper
• All-Clad Roaster with Nonstick Rack
• Baking Utensil Set

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Instructions

• Butter and cover a rectangular pan with parchment paper – dimensions: 13 in x 10 in – 33 x 25 cm
• Melt the butter and the chocolate in the microwave for 2 minutes at 750W. Combine and let them cool down
• Whisk together the eggs, the sugar and the vanilla until puffy and foamy
• Mix in the melted chocolate with the butter, then adding the flour
• Pour the mix into the pan and cook in the oven at 355 F – 180 C for exactly 25 minutes
• Take it out of the oven and let it cool down completely,
• before cutting into squares.
• Serve them dusted with icing sugar

Video

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Notes

• Using the right pan is very important as you don’t want them too thick nor too thin. The dimention is 13 in x 10 in – 33 x 25 cm
• Butter and cover a rectangular pan with parchment paper. The butter under the parchment paper will help to keep it in place when you pour the batter.
• You can melt the chocolate and butter in a bain-marie, over a pot of boiling water, or in the microwave. If you are using the microwave make sure you don’t put it at high power otherwise the chocolate will burn.
• Make sure the butter and the chocolate are room temperature when you add them to the mix otherwise they will cook the eggs
• Since there is no raising agent, you need to make sure that the butter and the egg are well whisked and foaming as that is what makes them soft
• Before you remove them from the tray wait until they are at room temperature

Nutrition

Calories: 310kcal | Carbohydrates: 28g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 131mg | Potassium: 138mg | Fiber: 1g | Sugar: 18g | Vitamin A: 460IU | Calcium: 23mg | Iron: 2.4mg

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