经典软糖布朗尼

Name: 经典软糖布朗尼
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 16 servings
Ingredients: 0.5 cup 无盐黄油切块; 4 oz 半甜巧克力粗切; 巧克力豆; 2 tbsp 无糖可可粉; 1 cup 细砂糖; 0.25 cup 红糖 压实; 3 eggs 室温; 2 tsp 香草精; 0.5 tsp 细盐; 0.75 cup 通用面粉; 0.5 cup 半甜巧克力豆

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.

经典软糖布朗尼

甜点55 分钟16 份简单

关于此食谱

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.