In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. This ensures the dry ingredients are evenly mixed and prevents lumps. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. If using chocolate chips, gently fold them in at this stage. The combination of cocoa and chocolate creates a truly heavenly brownie experience.
Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The aroma while baking is absolutely irresistible.
Once baked, allow the brownies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. This helps them set properly and makes cutting easier.
PRO TIPS FOR BEST RESULTS
Through experience, I’ve found that checking the brownies at the 20-minute mark works best, though every oven is different. Slightly underbaking keeps them fudgy and moist.
Using high-quality cocoa powder and Baileys makes a noticeable difference in flavor. Rich ingredients lead to richer brownies, and it’s worth the splurge.
Don’t skip the cooling time. Letting the brownies rest helps them set properly. Cutting too early often results in a delicious but messy outcome.
COMMON MISTAKES TO AVOID
One common mistake is overmixing the batter. Once the dry ingredients are added, mix only until combined to avoid tough brownies. (See the next page below to continue…)