Grandma's Brownies
Rich, chocolaty, and impossibly moist brownies with a crave-worthy crackly top.
Servings: 12 servings
Equipment
- Mixing Bowl
- Baking Pan
- Whisk
- Hand Mixer
Ingredients
Ingredients
- 3/4 cup cocoa powder Unsweetened cocoa powder for rich flavor.
- 2 cups granulated sugar
- 1 cup milk 2% or whole milk recommended.
- 3 sticks unsalted butter Room temperature, equivalent to 24 tablespoons.
- 2 cups all-purpose flour
- 2 large eggs Room temperature.
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream the room-temperature butter and sugar together until light and fluffy using a hand mixer or sturdy spoon.
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Add the dry ingredients to the wet mixture in two or three increments, alternating with the milk, and mixing until just combined. Don’t overmix—the batter should look thick and glossy.
- Pour the batter into your prepared pan and spread it into an even layer, making sure to get it into the corners.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Allow to cool completely in the pan before cutting into squares. For the cleanest slices, let them cool for at least 30 minutes.
Notes
For extra fudgy brownies, do not overbake. You can also add chocolate chips or nuts for variation.