High Altitude Brownies

These High Altitude Brownies are fudgy, dense and chocolately! They are super easy to make and so delicious. You'll never look at a boxed brownie the same way.

This recipe was developed for high altitude at 5,280 feet.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Resting/Cooling Time 1 10

Total Time 2 5

Servings Brownies

Calories 318kcal

Author Mara

Ingredients

1 stick unsalted butter
6 ounces semi-sweet chocolate chips
2 whole eggs, large room temperature
¾ cup granulated sugar
2 teaspoons vanilla extract
1 tablespoon vegetable oil
83 grams all purpose flour ⅔ cup + 1 teaspoon
¼ teaspoon salt

Instructions

Pre-heat oven to 325 degrees Fahrenheit. Line a 8"x8" baking dish with parchment paper. Then, melt butter in medium saucepan over medium heat. Keeping the heat on medium heat, the butter will slightly bubble. Let the butter keeping bubbling, stirring often. Once the butter stops foaming and browned bits form at bottom of pan (about 5-7 minutes total). Remove from heat.
Immediately stir in 6 ounces of semi-sweet chocolate chips or chunks. Stir until chocolate is fully melted and incorporated with the butter. Let it cool for 10 minutes.
After the chocolate butter mixture has cooled, in a stand mixer with paddle attachment, add eggs, sugar, salt and vanilla. Mix on low speed for 1 minute and then increase to medium speed for 2 minutes.
Decrease speed to low and slowly add in chocolate mix until fully combined and then add in vegetable oil. Increase speed to medium and beat for 1 minute.
Add in flour to the chocolate mixture. Mix until just combined by hand with a silicone spatula.
Turn batter into the prepared baking pan. Smooth the batter with an offset spatula. Optionally you can 2 tablespoons of your favorite sauce topping and swirl gently into the batter. See my Variations section for a list of ideas.
Bake for 30-32 minutes until the brownies are set and there is no jiggle if you gently shake the pan.
Remove from oven and cool to room temperature. Cut into 9 pieces (or smaller) and enjoy. (I personally recommend storing brownies in the fridge. I love them cold!)

Notes

A light colored pan is helpful when browning the butter! A light color pan can let you see brown bits easier when browning butter compared to a dark bottomed pan.

Want perfect brownie squares? Wrap your brownies in plastic wrap, freeze until completely cold. Run a sharp chef's knife under hot water for a few seconds. Carefully, clean off excess water and immediately cut off the edges, repeat the hot water trick and cut brownies one direction. Repeat again and cut the other way until you have even squares.

Measure flour properly! If you just dunk your measuring cup in flour, chances are you have a LOT more flour than you need and will create a really cakey brownie as a result. I have a small digital scale to quickly measure flour but check out this article on other ways to properly measure flour!

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition