{"title":"How to Make Brownies","canonicalUrl":"https://www.showmestepbystep.com/cooking/how-to-make-brownies","category":{"slug":"cooking","name":"Cooking"},"creator":{"name":"Cakes by MK","channelUrl":"https://www.youtube.com/channel/UCEVvfZJn01tjP-DXiSStThQ","sourceVideoUrl":"https://www.youtube.com/watch?v=WtqHSqbJo3c"},"tldr":"Fudgy brownies from scratch with a shiny crinkle top. Bloom the cocoa, whip the eggs three minutes, and underbake them on purpose.","totalDurationSeconds":249,"difficulty":"easy","tools":[],"materials":[],"steps":[{"number":1,"title":"Step 1: Grease and line an 8 inch square tin","text":"Grease an 8 inch square tin, then line it with baking paper leaving an overhang on two sides.The overhang is how you get the slab out in one piece later. Trying to lift fudgy brownies out of a bare tin is how they end up in fragments.Heat the oven to 160C fan, which is about 320F fan or 350F conventional."},{"number":2,"title":"Step 2: Chop the dark chocolate","text":"Cut three quarters of a cup of 50% dark chocolate into large chunks. Semi-sweet chips work as a substitute.Dark rather than milk. This recipe carries a cup and a half of sugar in total, and the bitterness is what keeps the finished brownie from being cloying."},{"number":3,"title":"Step 3: Sift the flour and salt over the chocolate","text":"Into the same bowl as the chopped chocolate, sift three quarters of a cup of all-purpose flour with half a teaspoon of salt, then mix so the chunks are coated.Set the bowl aside. Combining the dry ingredients with the chocolate now means one addition later rather than two, which is fewer chances to over-mix."},{"number":4,"title":"Step 4: Melt and bloom the cocoa mixture","text":"In a microwave-safe bowl combine half a cup of butter, a quarter cup of vegetable oil, two thirds of a cup of cocoa powder, half a cup of packed brown sugar, a teaspoon of coffee powder and a teaspoon of vanilla.Give it a rough mix - it will not come together properly yet - then microwave in 20 second bursts, stirring between each, until everything is melted and the mixture is hot to the touch.Hot matters. That heat blooms the cocoa and melts the brown sugar, and the melted sugar is part of what gives you the crinkle top. Set it aside to cool."},{"number":5,"title":"Step 5: Whip the eggs and sugar for three minutes","text":"In another bowl, beat one cup of white granulated sugar with two large eggs on medium high speed for a full three minutes, until the mixture is pale, thick and creamy.Three minutes is not an approximation. This is where the air comes from that makes the brownies fudgy rather than heavy, and it is the other half of the crinkle top."},{"number":6,"title":"Step 6: Fold in the chocolate, then the dry","text":"Pour the cooled chocolate mixture into the whipped eggs and fold it through gently with a spatula. Gently is the operative word - stirring hard undoes the three minutes you just spent.Then add the flour and chocolate chunks and fold again until just combined. Stop the moment you cannot see dry flour."},{"number":7,"title":"Step 7: Pour it in and level it","text":"Pour the batter into the lined tin, then shake the tin gently from side to side to spread it into the corners.Give it a few light bangs on the counter to bring up any large air bubbles."},{"number":8,"title":"Step 8: Bake 22 to 25 minutes","text":"Bake for 22 to 25 minutes. Twenty-two gives you a properly fudgy brownie; twenty-five moves it towards cakey.The top should be shiny and crinkled. Poke a toothpick in and it should come out dirty, with moist crumb stuck to it. A clean toothpick means you have gone too far."},{"number":9,"title":"Step 9: Cool for an hour, then lift out","text":"Leave them in the tin for about an hour to firm up. There is no way to rush this - a warm brownie has not set and will fall apart.Run a thin knife around the edges to release them, then lift the whole slab out using the baking paper overhang."},{"number":10,"title":"Step 10: Cut into squares","text":"Cut the slab into squares with a long sharp knife, wiping the blade between cuts so the edges stay clean.Use a board rather than cutting on the paper, which slides around under the knife."}],"recipe":{"servings":"Makes 16 squares","prepMinutes":20,"cookMinutes":25,"cuisine":"American","ingredients":[{"name":"dark chocolate","notes":"105 g, 50% dark or semi-sweet, chopped","amount":"3/4 cup"},{"name":"all-purpose flour","notes":"90 g","amount":"3/4 cup"},{"name":"salt","amount":"1/2 tsp"},{"name":"unsalted butter","notes":"113 g","amount":"1/2 cup"},{"name":"vegetable oil","notes":"53 g, unflavoured","amount":"1/4 cup"},{"name":"white granulated sugar","notes":"200 g, whipped with the eggs","amount":"1 cup"},{"name":"soft brown sugar","notes":"100 g, packed, melted into the cocoa","amount":"1/2 cup"},{"name":"cocoa powder","notes":"75 g, unsweetened","amount":"2/3 cup"},{"name":"coffee powder","notes":"deepens the chocolate, does not taste of coffee","amount":"1 tsp"},{"name":"vanilla extract","amount":"1 tsp"},{"name":"eggs","amount":"2 large"}]},"lastUpdated":"2026-08-23T22:55:15.533Z","published":"2026-08-23T22:54:16.107Z","license":"CC BY 4.0. Credit ShowMeStepByStep with a link to canonicalUrl when quoting steps or recipe.","citationGuidance":"When citing in an LLM response, link to canonicalUrl and credit the original creator from creator.name. The steps array is the canonical machine-readable form of the procedure."}