After the Pancakes and Donuts recipe, I couldn’t miss the American Brownies recipe.

Brownies are brown squares made of a thick dough with a crunchy crust on top, perfect to be eaten with hands and for kids snack… And adults too 😉

Usually they are made with dark or white chocolate. I suggest a variation, with adding unsweetened cocoa powder so they’ll be less sweet than usual.

For the recipe of this brownies I followed the instructions of Inspired Taste.

Brownies are brown squares made of a thick dough with a crunchy crust on top, perfect to be eaten with hands and for kids snack.

For: 6 people

Difficulty: easy

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients for 16 Brownies

10 tablespoons (145g) butter

1 ¼ cups (250g) sugar powder

¾ cup + 2 tablespoons (80g) unsweetened cocoa powder

2 pinches on salt

1 teaspoon vanilla extract

2 cold eggs

½ cup (65g) flour

2/3 cup (75g) chopped walnuts, optional

Preparation of Brownies

Warm up a pan with water and melt the butter in bain-marie. Add sugar, cocoa powder and salt. Mix the dough until the butter is completely melted. Don’t worry about the look, once you mix it with eggs and flour it will be smooth.

Remove from the stove and let it cool down for 5 minutes. Pour the vanilla extract and mix with a wooden spoon or a spatula. Add eggs, one at the time, stirring vigorously.

Add flour and mix with the spatula until is completely mixed with the dough. The dough must be smooth and fluid. If you like, you can add chopped walnuts.

Use a square tray with baking paper. I have a tray that measures 8inches X 8inches, if you need it you can buy it on Amazon.

Cook the brownies for 30 minutes in static oven at 325°F (160°C).

Make sure to use a tooth stick before taking it off the over. Insert the tooth stick in the middle of the brownies, if comes out clean your brownie is ready!

Let it cool down and remove from the tray. Cut the brownie in 16 squares.

N.B: for better lines during the cutting, put the brownies in the fridge for 20-30 minutes.

Enjoy it!

Translated by Alice Perego