What To Know
- In a large bowl, use a wooden spoon or spatula to cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Spread the batter evenly into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Craving a decadent treat but don’t have an electric whisk? Don’t despair! Here’s a comprehensive guide to creating luscious brownies without the need for fancy equipment.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- Optional: 1 cup chopped nuts or chocolate chips
Instructions:
1. Preheat Oven and Grease Pan:
- Preheat oven to 350°F (175°C).
- Grease and flour an 8×8 inch baking pan.
2. Mix Butter and Sugar:
- In a large bowl, use a wooden spoon or spatula to cream together the softened butter and sugar until light and fluffy.
3. Add Eggs and Vanilla:
- Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
5. Gradually Add Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Stir in Optional Additions:
- If desired, stir in chopped nuts or chocolate chips.
7. Spread Batter and Bake:
- Spread the batter evenly into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
8. Cool and Cut:
- Let the brownies cool completely in the pan before cutting into squares.
Tips for Success:
- For fudgier brownies, use slightly less flour.
- For chewier brownies, use slightly more flour.
- Do not overmix the batter, as this will result in tough brownies.
- Let the brownies cool completely before cutting to prevent crumbling.
Variations:
- Chocolate Chip Brownies: Stir in 1 cup of chocolate chips.
- Peanut Butter Brownies: Swirl in 1/2 cup of peanut butter.
- Salted Caramel Brownies: Top with a layer of salted caramel sauce.
- Espresso Brownies: Add 1/4 cup of strong brewed espresso to the batter.
Troubleshooting:
- Brownies are too dense: Reduce the amount of flour by 1/4 cup.
- Brownies are too dry: Increase the amount of butter by 1/4 cup.
- Brownies are undercooked: Bake for an additional 5-10 minutes.
- Brownies are overcooked: Check the doneness sooner and remove from the oven when the toothpick comes out with just a few moist crumbs attached.
Questions You May Have
Q: Can I use a hand whisk instead of an electric whisk?
A: Yes, a hand whisk will work, but it will require more effort and time to achieve the same results.
Q: What if I don’t have a baking pan?
A: You can use a 9×9 inch glass baking dish or even a cast-iron skillet.
Q: Can I make these brownies gluten-free?
A: Yes, simply substitute the all-purpose flour with gluten-free flour.
Q: How long can I store these brownies?
A: Store the brownies in an airtight container at room temperature for up to 3 days.
Q: Can I freeze these brownies?
A: Yes, wrap the brownies tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
