Classic Bakery Style Brownies

• Brownies
• 226 g unsalted butter
• 170 g unsweetened chocolate, finely chopped
• 400 g white granulated sugar
• 4 large eggs, room temperature
• 10 ml vanilla extract
• 3 g salt
• 130 g all-purpose flour
• 100 g chopped walnuts (optional but traditional)
• Frosting
• 113 g unsalted butter
• 21 g unsweetened cocoa powder
• 60 ml milk
• 300 g powdered sugar
• 5 ml vanilla extract
• Pinch of salt

Mga Tagubilin

1. Brownies

   1

   Preheat the oven to 325°F (163°C). Line an 8x8 inch (20x20 cm) metal baking pan with parchment paper, leaving an overhang for easy lifting.

2. 2

   Place the butter into a microwave-safe bowl and microwave until melted and bubbly. Add the chopped chocolate. Let it sit for a minute, then stir it into a smooth ganache. The heat from the butter should melt the chocolate, but if it doesn't for any reason, microwave for another ten seconds or so until melted. Set aside.

3. 3

   Whisk the eggs in a large bowl, whisking them gently to avoid introducing too much air (you can almost stir them with a whisk instead). Then add the sugars and continue stirring or whisking with a whisk. Stir in the vanilla and salt. Pour in the chocolate mixture while whisking. Whisk until well combined. Sift the flour in with a sifter and whisk until the texture is homogeneous.

4. 4

   Pour the batter into the prepared pan. Bake in the preheated oven for about 38–45 minutes, until the top is shiny and the brownie is firmer. Test with a toothpick to ensure the brownie is not too runny. Do not overbake. Cool the brownies completely.

5. Frosting

   5

   In a medium saucepan, combine the butter, cocoa powder, and milk. Bring to a boil over medium heat, stirring constantly.

6. 6

   Remove from heat and stir in the powdered sugar and vanilla extract until smooth.

7. 7

   Pour the frosting over the cooled brownies, spreading it evenly. Allow the frosting to set before cutting into squares.

8. 8

   Pro Tips: How to Tell When Brownies Are Done

   The tricky part with brownies is finding that sweet spot between fudgy and overbaked. Here's what to look for:

   Visual cues: The top should look shiny and set, with a slight shimmer. You're looking for that characteristic brownie sheen, not a dull or dry surface.

   The toothpick test: Insert a toothpick into the centre of the brownie. It should come out with a few moist crumbs clinging to it—not completely clean, and not dripping with batter. A few chocolatey crumbs are your friend here.

   The touch test: Gently press the top of the brownie with your finger. It should feel firm but still have a slight give, like it's set but still has some moisture underneath. If it springs back immediately and feels cake-like, you may have slightly overbaked.

   Temperature check: If you're using an oven thermometer, the centre of the brownie should reach about 200–205°F (93–96°C) for that perfect fudgy texture.

   Remember, brownies continue to cook slightly as they cool, so it's better to pull them out a touch early than to let them overbake. They'll firm up beautifully as they cool completely.