betty crocker brownie recipe
The Best betty crocker brownie recipe
I also appreciate how this recipe offers a little extra nutrition compared to other brownie recipes. The use of whole wheat flour and a touch of honey or maple syrup adds a bit more fiber and natural sweetness, making it a slightly healthier option without sacrificing taste. It’s not the kind of brownie you’ll feel guilty about eating, but it’s not the kind of brownie you’d want to eat every day either. Instead, it’s the kind of recipe you keep on hand for special moments—like movie nights, holiday gatherings, or just when you want something comforting after a long day. Plus, the fact that it’s a classic Betty Crocker recipe means it’s been tested and loved by generations, so you know it’s a winner every time.
Classic Betty Crocker Fudgy Brownies
A rich, moist brownie recipe with a fudgy texture and deep chocolate flavor, perfect for satisfying any sweet tooth. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
👨🍳Directions
-
1
Preheat oven to 350°F. Butter and flour a 9×13-inch baking pan, then line with parchment paper. -
2
In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth and fluffy. -
3
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. -
4
In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until just combined. -
5
Fold in chocolate chips evenly throughout the batter. -
6
Pour batter into the prepared pan and spread evenly. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
🔧Equipment
- Mixing bowls
- Whisk
- Greased 9×13-inch baking pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Betty Crocker Fudgy Brownies Works
❓ Frequently Asked Questions About Betty Crocker Fudgy Brownies
How do I know when my brownies are done?
Your brownies are ready when they reach the edges of the pan and the center looks slightly underdone but holds its shape when gently pressed with a fork. The top should be slightly cracked, showing a golden-brown crust. For a firmer texture, pull them out 1–2 minutes earlier; for a softer center, wait until they’re nearly set.
Can I make this recipe without baking soda?
Yes, you can substitute baking powder (1:1) for baking soda, but the texture may be slightly lighter. For a deeper flavor, add ½ teaspoon of espresso powder or cocoa powder to the dry ingredients. Avoid baking powder alone—it lacks the right acidity to react properly with cocoa.
What if I don’t have a 9-inch baking pan?
Use a 8×8-inch pan and reduce the batter by about ¼ cup. For a shorter height, line the pan with parchment paper, pressing it into the bottom to create a base. Bake at 350°F (175°C) for 20–25 minutes, checking for doneness.
How can I prevent my brownies from being too crumbly?
Overmixing the batter after folding in the chocolate chips can make brownies tough. Use a gentle hand when mixing—stop as soon as the dry ingredients are just combined. Also, avoid overbaking; remove them from the oven as soon as the edges are set.
Can I freeze these brownies for later?
Absolutely. Let them cool completely, then wrap individual servings in plastic wrap or store in an airtight container. They’ll keep for up to 3 months. To reheat, warm them in a 350°F (175°C) oven for 5–10 minutes or microwave for 20–30 seconds.
