Menu
Search
Menu

Basic Brownies

Moist brownies with rich chocolate flavor that hold up well in a child's lunchbox, on a picnic, or at a bakesale.

SERVESMakes 16 brownies

Basic Brownies

WHY THIS RECIPE WORKS

As good as plain chocolate brownies are, everyone’s ready for a change of pace at some point. This basic brownie recipe is delicious on its own, but sturdy enough to top and flavor with a variety of options. Adding baking powder to this bro... Read More

Start Saving Your Favorites
Save and organize recipes, reviews, and videos for easy access when cooking, meal planning, and shopping.
To Unlock, Upgrade to All Access.
Start Free Trial

GATHER YOUR INGREDIENTS

KEY EQUIPMENT

*

BEFORE YOU BEGIN

These brownies are moist and packed with chocolate flavor, but they won't crumble when you cut them. In fact, they hold up well enough to pack in a child's lunchbox or bring to a picnic or bake sale. They're pretty good at home, too, with a tall glass of milk. And these sturdy brownies are a perfect base for all kinds of fun variations.

1

INSTRUCTIONS

Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch baking dish with foil and coat foil with cooking spray.

2

Melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.

3

Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly into prepared pan.

4

Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22 to 27 minutes. Cool brownies on wire rack to room temperature, about 2 hours. Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and cut brownies into 2-inch squares. (Brownies can be stored in airtight container for several days.)

0 Comments

Try All-Access Membership to Unlock the Comments
Don't miss the conversation. Our test cooks and editors jump in to answer your questions, and our members are curious, opinionated, and respectful.
Membership includes instant access to everything on our sites:
  • 10,000+ foolproof recipes and why they work
  • Taste Tests of supermarket ingredients
  • Equipment Reviews save you money and time
  • Videos including full episodes and clips
  • Live Q&A with Test Kitchen experts
Start Free Trial
JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

FROM OUR TV SPONSORS

We are thankful to the sponsors who make it possible for us to bring you the Cook’s Country TV series on public television. Read more about why we have sponsors.