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Chocolate Brownie

Freshly baked, rich, and fudgy brownies — pure homemade bliss in every bite!

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Prep

20 mins

Bake

35 mins

Total

55 mins

Yield

8" square brownie

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Ingredients

  • RedMan Unsalted Butter 68328 70g
  • RedMan Fine Sugar 1416 150g
  • Egg, large — 1pc
  • Madagascar Pure Vanilla Extract 53733 1tsp
  • Ghirardelli Cocoa Powder Dutch Process 104879 35g
  • Espresso Powder — 1/4tsp
  • RedMan Plain Flour, Unbleached 1242 50g
  • Deltasal Fine Sea Salt 58415 1/4tsp
  • RedMan Baking Powder 62606 pinch
  • Ghirardelli Chocolate Chips 66812 60g

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Instructions

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  1. Preheat the oven to 350°F with a rack in the center. Lightly grease an 8″ square loaf pan. Line the pan with a parchment sling and lightly grease the parchment.
  2. In a large saucepan or microwave-safe bowl, heat the butter over medium-low heat or microwave for 45 to 60 seconds, covered, on 50% power, until just melted.
  3. Whisk the sugar into the butter. Add the egg and vanilla and whisk until the mixture is shiny and emulsified.
  4. Whisk in the cocoa and espresso powder until well combined.
  5. Add the flour, salt, and baking powder and whisk until just combined.
  6. Using a flexible spatula, stir in the chocolate chips until incorporated.
  7. Transfer the batter to the prepared pan and spread it evenly to the edges.
  8. Bake the brownies for 30 to 35 minutes, until the edges feel set and a toothpick or a sharp knife inserted into the center comes out with moist crumbs clinging to it but no raw batter. A digital thermometer inserted in the center should register 205°F when the brownies are done.
  9. Remove the brownies from the oven and let cool completely in the pan on a rack. Use the parchment to lift the brownies out of the pan and transfer them to a cutting board before slicing.
  10. Store leftover brownies in an airtight container at room temperature for several days; freeze for longer storage.

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