Ingredients
1 cup unsalted butter (227g), melted
1 ½ cups granulated sugar (300g)
2 large eggs, room temperature
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder (30g), Dutch-processed
1 cup all-purpose flour (125g)
½ teaspoon salt
1–2 tablespoons red food coloring
1 teaspoon baking soda
1/4 cup buttermilk
1 teaspoon white vinegar
Instructions
Preheat oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper.
In a large bowl, combine the melted butter and granulated sugar. Mix until smooth.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the cocoa powder and red food coloring until fully incorporated.
Gradually whisk in the flour, salt, and baking soda.
Add the buttermilk and vinegar; mix until just combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool completely in the pan before cutting into 16–20 pieces.
Notes
Use high-quality Dutch-process cocoa for the best flavor and color.
For best results, measure flour using the spoon and level method.
Avoid over-baking to preserve the fudgy texture.
Store in an airtight container at room temperature for up to 3 days.
Can freeze individually wrapped brownies for up to 2 months.
- Prep Time: 20
- Cook Time: 35
- Category: Chocolate Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 240
- Sugar: 20g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg