American
Brownies
These small-batch American brownies bake up with a shiny, crackly top and a dense, fudgy center. They are rich with melted butter, chocolate, and cocoa, just right for two generous squares.
Ingredients
- Unsalted butter3 tbsp
- Semisweet chocolate, chopped2 oz
- Granulated sugar1/3 cup
- Large egg1
- Vanilla extract1/2 tsp
- Unsweetened cocoa powder2 tbsp
- All-purpose flour1/4 cup
- Kosher salt1/8 tsp
- Chopped walnuts or pecans, optional2 tbsp
Method
- Heat the oven to 350°F and line a small 6-inch loaf pan or two 8-ounce ramekins with parchment, then lightly butter the parchment.
- Melt the butter and chopped semisweet chocolate together in a small saucepan over low heat, stirring until smooth, then remove from the heat.
- Whisk the sugar into the warm chocolate mixture for about 30 seconds until glossy.
- Whisk in the egg and vanilla until the batter looks thick and smooth.
- Sift in the cocoa powder, flour, and salt, then fold gently with a spatula until no dry streaks remain.
- Fold in the nuts if using.
- Spread the batter evenly in the prepared pan and smooth the top.
- Bake for 20 to 24 minutes, until the top is shiny and crackled and a toothpick inserted near the center comes out with moist crumbs, not wet batter.
- Cool in the pan for at least 15 minutes before lifting out and cutting into 2 squares.
Common questions
Can I substitute the semisweet chocolate or cocoa powder in these brownies?
Yes. You can use bittersweet chocolate for a deeper flavor or milk chocolate for a sweeter, softer brownie, but reduce the sugar slightly if needed. Don’t swap in Dutch-process cocoa unless you’re sure the recipe can handle it; natural cocoa is the safer choice here.
How do I know when these brownies are done baking?
Bake until the top looks shiny and crackled and a toothpick inserted near the center comes out with moist crumbs, not wet batter. Start checking at 20 minutes. Overbaking is the most common reason brownies turn dry and cakey.
What are the most common mistakes when making these brownies?
The biggest mistakes are overheating the chocolate, adding the egg while the mixture is too hot, overmixing after adding flour, and baking too long. Also, don’t skip lining the pan, or the brownies may stick and break when removed.
How should I store brownies, and can I freeze them?
Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual pieces tightly and freeze for up to 2 months. Thaw at room temperature; this helps keep the texture fudgy.
What’s the best way to serve these brownies?
Let them cool at least 15 minutes before lifting and cutting so they hold their shape. Serve plain, with a light dusting of cocoa or powdered sugar, or warm with vanilla ice cream for a simple dessert. A sharp knife helps clean cuts.