Thomas Keller's Brownies
These brownies strike the perfect balance of rich, fudgy, and deeply chocolatey with a crackly top. Simple ingredients, extraordinary results!
Equipment
- 8-inch Square Baking Pan
- Mixing Bowls
- Whisk
- Rubber spatula
- Sifter
- Measuring cups and spoons
- Oven thermometer
- Cooling rack
Ingredients
- 1 cup all-purpose flour – the backbone that gives structure without weighing it down
- 1 cup unsweetened cocoa powder – for that deep, rich chocolate flavor
- 3 tablespoons unsalted butter cut into small pieces
- 1 teaspoon salt – enhances all the flavors and balances sweetness
- 3 large eggs – provide structure and a tender crumb
- 1 cup granulated sugar – sweetness that complements the bitterness of cocoa
- 1 teaspoon vanilla extract – rounds out the flavor with a warm, inviting note
- 1 cup semi-sweet chocolate chips optional, for pockets of melty chocolate throughout
- Powdered sugar for dusting
Instructions
- Preheat your oven to 325°F (163°C). Lightly grease your 8-inch square baking pan and line it with parchment paper, leaving some overhang on the sides.
- Sift together the 1 cup all-purpose flour, 1 cup unsweetened cocoa powder, and 1 teaspoon salt into a medium bowl. Set aside.
- Using a microwave or stovetop, gently melt the 3 tablespoons unsalted butter. Pour the melted butter into a large mixing bowl, then add 1 cup granulated sugar. Whisk until combined thoroughly.
- Crack in the 3 large eggs, one at a time, whisking well after each addition. Then stir in 1 teaspoon vanilla extract.
- Gradually fold the sifted flour and cocoa powder mixture into the wet ingredients using a rubber spatula. Mix gently until just combined.
- If you’re using chocolate chips, fold in 1 cup semi-sweet chips now.
- Pour the batter into your prepared pan and spread it evenly. Bake for 28–32 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not wet batter.
- Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment paper and dust the top lightly with powdered sugar.
- Slice into squares and serve as is, or with a scoop of vanilla ice cream for a decadent treat.
Notes
- For a dairy-free alternative, substitute butter with coconut oil or neutral vegetable oil.
- To make vegan brownies, replace eggs with flax eggs and use plant-based butter.
- Store brownies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.