Homemade Brownies

Use high-quality cocoa powder: Dutch-process cocoa delivers a deeper, more intense chocolate flavor.
Don’t overmix: Stirring too much after adding flour adds air, resulting in cakier brownies.
Watch the bake time: Slight underbaking gives that rich, fudgy center.
Cool completely: Cutting warm brownies causes them to crumble — patience is key!
Enhance the flavor: Add 1 teaspoon of espresso powder to intensify the chocolate without adding coffee flavor.
Use parchment paper: It ensures easy removal and keeps the edges neat.

Classic Style: Pair a warm brownie with a glass of cold milk.
Brownie à la Mode: Top a warm square with vanilla or salted caramel ice cream and a drizzle of chocolate sauce.
Elegant Touch: Serve with fresh berries and a dusting of powdered sugar.
Holiday Twist: Swirl in raspberry jam or sprinkle crushed peppermint before baking.

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