经典软糖布朗尼
甜点55 分钟16 份简单关于此食谱
浓郁、致密、深层巧克力风味——这些经典软糖布朗尼是黄金标准家庭食谱。由真实融化的黄油和巧克力制成，烤出来表面酥脆，边缘有嚼劲，中心湿润，质地如软糖。简单的配料，一只碗，每次都万无一失。完美适合烘焙销售、平日待客或满足严肃的巧克力渴望。
步骤说明
- 1
Preheat your Oven to ![350°F]. Grease an 8x8-inch Baking Dish and line it with Parchment Paper, leaving an overhang on two sides for easy removal.
- 2
In a medium Saucepan over ^[low heat], melt the Butter and chopped Semi-Sweet Chocolate together, stirring constantly until smooth and fully combined. Remove from heat and let cool for 5 minutes.
- 3
Whisk both sugars (Granulated Sugar and Brown Sugar) into the warm chocolate-butter mixture until well combined.
- 4
Add the Eggs one at a time, whisking vigorously after each addition. The batter should become slightly glossy and thicken a bit. Whisk in the Vanilla Extract.
- 5
Sift in the Unsweetened Cocoa Powder, All-Purpose Flour, and Fine Salt. Switch to a Spatula and fold gently until just combined — do not overmix. A few streaks of flour are fine; they'll disappear with a few more folds.
- 6
Fold in the Semisweet Chocolate Chips if using. Pour the batter into the prepared pan and spread it evenly with the Spatula.
- 7
Bake for 28–32 minutes, until the edges are set and a toothpick inserted 1 inch from the edge comes out clean (the center may still look slightly underdone — that's perfect for fudgy brownies). Do not overbake.
- 8
Remove from the Oven and let the brownies cool completely in the pan on a Wire Rack — at least 30 minutes, ideally 1 hour. The center will firm up as they cool.
- 9
Use the Parchment Paper overhang to lift the brownies out of the pan. Transfer to a Cutting Board and slice into 16 squares (4x4 grid) with a sharp Knife, wiping the blade clean between cuts for neat edges.
