Guy Fieri Brownie Recipe
These brownies mean business—thick, fudgy, and the kind you can’t stop at just one!What makes them stand out is the balance of sugar and chocolate, keeping them rich without being too sweet.The key to the best texture is not overmixing—just fold in the ingredients until combined, or you’ll end up with something too dense.If you like a little crunch, throw in some toasted pecans or walnuts, but keep them in big chunks so they don’t disappear into the batter.I absolutely love how the espresso powder sneaks in a rich, deep kick!Don’t forget to line your pan with parchment paper so you can lift the whole batch out easily!
Servings: 12
Ingredients
- 1 cup Unsalted Butter
- 2 cups Granulated Sugar
- 4 large Eggs
- 1 cup All-Purpose Flour
- 1 cup Unsweetened Cocoa Powder
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
Instructions
- Preheat your oven to 350°F and grease a 9x13-inch baking pan.
- This helps ensure the brownies don’t stick.
- In a large bowl, mix melted butter and sugar until smooth. Stir in eggs one at a time.
- Add vanilla extract and combine thoroughly.
- In a separate bowl, whisk together flour, cocoa powder, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared pan. Use a spatula to spread it evenly.
- Bake in the preheated oven for 25 to 30 minutes.
- The brownies are ready when a toothpick inserted into the center comes out with a few crumbs.