Ingredients
Brownie Batter
- 2 cups unsalted butter
- 3½ cups granulated sugar
- 1½ cups packed brown sugar
- 2 cups unsweetened cocoa powder
- 8 large eggs (room temperature)
- 2 tablespoons vanilla bean paste
- 2 cups all-purpose flour
- 1 teaspoon salt
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease and line a half-sheet pan with parchment paper, making sure to leave a little overhang on the sides for easy removal of the brownies later.
- Melt butter and add sugars: In a large saucepan, melt the unsalted butter over low heat. Remove from heat and stir in both granulated and brown sugars until mostly dissolved. Allow the mixture to cool slightly so it is warm but not hot.
- Add cocoa powder: Stir in the unsweetened cocoa powder until the mixture is smooth and glossy.
- Beat eggs and vanilla: In a separate bowl, beat the large eggs and vanilla bean paste together for 1 to 2 minutes until the mixture becomes slightly foamy. This step helps create the classic shiny top on the brownies.
- Combine egg and chocolate mixtures: Slowly whisk the warm chocolate mixture into the beaten eggs, stirring constantly to prevent cooking the eggs.
- Add dry ingredients: Add the all-purpose flour and salt to the mixture, then gently fold everything together until just combined. Avoid overmixing to maintain brownie tenderness.
- Transfer to pan: Pour the batter into the prepared half-sheet pan and smooth the top evenly with a spatula.
- Bake: Place the pan in the preheated oven and bake for 25 to 28 minutes. The brownies are done when they have a shiny top and a toothpick inserted into the center comes out with moist crumbs attached.
- Cool and serve: Allow the brownies to cool in the pan for at least 15 minutes to set before lifting out using the parchment overhang and slicing into 32 squares. Serve and enjoy!
Notes
- Use room temperature eggs to ensure even mixing and proper texture.
- Do not overmix the batter to avoid dense brownies.
- For easier cutting, allow brownies to cool completely or chill before slicing.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- Adding a pinch of espresso powder to the batter can enhance the chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
