Ingredients
Method
- Preheat oven to 350℉ and line/spray a 9x9 pan. *See note
- Mill your flour and set it aside.
- Melt butter in a small saucepan.
- In a stand/electric hand mixer whip eggs, sugar, brown sugar, until they reach ribbon stage. It took a minute and a half on speed 6 in my KitchenAid *See note
- Next, add cocoa powder, salt, and vanilla extract and whip until combined.*Start slow so cocoa powder doesn't fly out.
- Add melted butter and whip until combined.
- Next, add in your flour and gently fold/mix in until combined. Remember you don't want to overmix and work the gluten.
- Pour brownie batter into prepared pan and bake for 35 minutes on the middle rack until the brownies are just set to touch. Don't over bake the brownies. They will set up as they cool. Also, gently turn pan half way through baking to ensure your brownies bake evenly. Don't deflate them. *My oven takes 36 minutes, but this may vary with different ovens and pans.Watch for the top to be set and not jiggle in the center.
- Remove pan from oven and cool on a cooling rack. Don't attempt to remove the brownies from the pan until completely cool, unless you're enjoying them with ice cream and don't care what they look like. :)
- Store extras in an Airtight container or plastic bag.
Notes
What is ribbon stage?
Ribbon stage is when you whip the eggs and sugar and it turns pale and increases in volume before you add the rest of your ingredients.
Pan size matters. If you want the brownies to turn out like pictures in this recipe use a 9x9 metal pan lined with parchment paper. You can also use a 9x13 pan, they just will be a thinner brownie and will bake a little faster. You could also make a double batch and bake in a 9x13 pan, but it will take a little longer to bake through.